Walnut and rosemary tart with orange Chantilly cream

Votes: 2

How to Make - Rosemary Walnut Tart with Orange Chantilly Cream

Time: 2 hours 30 minutes
Complexity: average
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 18
Calories 312, total fat 24 G., saturated fats 10 G., proteins 3 G., carbohydrates 25 G., fiber 1 G., cholesterol 49 mg, sodium 163 mg, sugar 19 G.

The crumbly tart is filled with walnuts in a light caramel of brown sugar, cream, honey, and brown butter, which, while naturally nutty, perfectly complements the walnuts. Orange Chantilly cream (or simply whipped cream) harmoniously balances the rich flavor of the tart with its citrusy note.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1/3 cup walnuts
1 teaspoon chopped fresh rosemary
3/4 cup + 2 tbsp premium flour
1 tbsp. granulated sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1cm pieces

Filling

55 g unsalted butter
1 cup dark brown sugar
0.5 cups honey
1/4 cup heavy cream
1 tsp vanilla extract
1 teaspoon fine salt
2 cups walnuts, coarsely chopped
1 teaspoon finely chopped fresh rosemary

Orange Chantilly Cream

1.5 cups heavy cream
2 teaspoons of granulated sugar
1 teaspoon orange zest + 1/4 cup freshly squeezed orange juice
Powdered sugar for sprinkling
Special equipment: tart pan with a diameter of 22 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: walnuts, rosemary, premium flour, sugar, butter, brown sugar, honey, cream, vanilla extract, Orange zest, Orange juice, powdered sugar

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat the oven to 175°C.
Cake:

In the bowl of a food processor, combine the walnuts, rosemary, and 2 tablespoons of flour and pulse until the nuts are finely chopped. Add the granulated sugar, salt, and the remaining 3/4 cup of flour and pulse until smooth. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon of cold water and pulse until the dough forms a ball. Form the dough into a disk, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.

Place the dough between two sheets of parchment paper and roll it out to a thickness of 0.5 cm and a diameter of 25 cm. Transfer the dough to a 22 cm tart pan and press it into the bottom and up the sides, trimming any excess dough. Prick the dough with a fork, place the pan on a baking sheet, and bake until golden brown, about 20 minutes. Set the crust aside while you prepare the filling.
Filling:

In a small saucepan over medium heat, melt the butter until golden brown and fragrant, about 3 minutes. In a large bowl, combine the brown sugar, honey, cream, vanilla, and salt. Add the brown butter, walnuts, and rosemary and stir to combine.
Spoon the filling into the pie dish and place it on a baking sheet. Bake until the filling is set, about 35 minutes. If the edges of the crust begin to brown too quickly, cover the tart loosely with foil. Transfer the tart to a wire rack and let cool.
Orange Chantilly Cream:

In the bowl of a stand mixer fitted with a whisk attachment, combine the cream, granulated sugar, orange zest and juice and beat until soft peaks form, about 2 minutes.
Before serving, dust the pie with powdered sugar and top each slice with a dollop of whipped cream.