Grenoble Tart Walnut Tart
Indulge in the rustic elegance of the Grenoble Walnut Tart, a decadent French dessert inspired by the walnut-rich region of Grenoble. This recipe marries a buttery, golden-baked tart crust with a luscious caramel-walnut filling, creating the perfect balance of crunch and velvety sweetness. The homemade caramel, enriched with heavy cream, a touch of vanilla, and a pinch of salt, blankets the rough-chopped walnuts, delivering a symphony of nutty and buttery flavors in every bite. Ideal for special occasions or as a luxurious end to a dinner party, this show-stopping tart is as stunning as it is delicious. With simple ingredients like all-purpose flour, sugar, and walnuts, this recipe proves that classic French desserts don’t have to be complicated to be sensational.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 50 g Powdered sugar
- 1 Egg yolk
- 2 tbsp Ice water
- 150 g Granulated sugar
- 120 ml Heavy cream
- 30 g Unsalted butter
- 200 g Walnuts (roughly chopped)
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F).
To prepare the tart crust, combine the all-purpose flour and powdered sugar in a bowl. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
Add the egg yolk and ice water to the mixture. Gently knead the dough just until it comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Transfer it to the pan, pressing it into the edges, and trim any excess dough. Prick the base with a fork and chill for an additional 10 minutes.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until golden. Let it cool completely.
To prepare the filling, add the granulated sugar to a medium saucepan over medium heat. Melt the sugar while stirring constantly until it caramelizes to a deep amber color.
Carefully pour in the heavy cream (the mixture will bubble vigorously), and stir until smooth. Reduce the heat and add the butter, stirring until combined.
Remove the caramel mixture from heat and stir in the vanilla extract, salt, and chopped walnuts. Let the filling cool slightly.
Pour the walnut-caramel mixture into the cooled tart shell, spreading it evenly.
Allow the tart to set at room temperature for 1-2 hours before slicing and serving. Enjoy!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 25.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
