I can’t explain how good this tart is. The crust, is on another level. Got the recipe from an e book i have called Rustic French Cooking Made Easy. Try it out and let me know what you think!
Ingredients
Method
For the crust
- Combine powdered sugar, ground almonds, flour and salt. Add in the butter and the egg and mix with your hands to form a smooth ball. Wrap with plastic wrap and refrigerate for at least 30 minutes
- Preheat your oven to 180C
- Take the dough out of the fridge and roll it between two large sheets or parchment paper
- Place it in a 9inch (23cm) pie dish with a removable base preferably
- Poke the bottom of the crust with a fork and line the top with parchment paper. Fill with pie weights or any dry beans to keep it from puffing up while baking
- Bake for 25 mins until the edges are golden, remove paper and weights and bake for an additional 5-7 mins until the base is golden. Transfer to a cooling rack
To make the filling
- Combine sugar, honey, milk, and lemon zest in a large saucepan over medium heat. Swirl the pan to dissolve the sugar, do not stir with a spoon. When it comes to a boil stop swirling and let it caramelize for 4-5 min or until the desired color is achieved. Careful as it burns fast
- When you get the caramel color, remove the pan from the heat and immediately pour in the whipping cream, making sure to be careful as it might splatter
- Whisk until cream is incorporated then stir in the butter and salt. Finally add the walnuts and mix until evenly coated
- Immediately pour into pie crust, wait until it cools and chill for two hours before serving
