Honey Walnut Cake Tart (8-inch)
A richly layered tart with a sweet pastry crust, walnut filling, almond batter, and crisp pineapple crumble.
Ingredients
Butter
120 g
Powdered sugar
60 g
Almond flour
60 g
Eggs
40 g
Cake flour
225 g
Baking powder
1 g
Granulated sugar
115 g
Butter
40 g
Honey
65 g
Heavy cream
160 g
Raisins
40 g
Walnuts (roasted)
320 g
Brandy
40 g
Butter
80 g
Powdered sugar
80 g
Almond flour
80 g
Cake flour
55 g
Salt
1 g
Eggs
40 g
Vanilla extract
a pinch
All-purpose flour
130 g
Granulated sugar
70 g
Butter
70 g
Instructions
1
Make the tart shell
Use ingredients A, B, and C (refer to page 10 for the basic tart and pastry dough recipe) to prepare two 8-inch tart pans.
2
Make the walnut filling
Cook ingredients D until golden brown, add ingredient E and mix well, let cool slightly, then spread into the shells from step 1.
3
Make the almond layer
Lightly whip ingredients F together, add ingredient G and mix well, then pipe onto the surface from step 2.
4
Add streusel topping
Finally, rub ingredient H into a fine crumb and sprinkle evenly over step 3.
5
Bake
Bake at top heat 180°C / bottom heat 220°C for 30–40 minutes.
