Walnut Tart

How to prepare walnut tart

1. Crust: cream the butter and sugar with a mixer until the sugar is dissolved. Add the egg yolk and mix until combined. Add the flour and salt and stir with a spoon just until the flour is absorbed by the butter. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for 1 to 2 hours.
   * you can keep it longer in the refrigerator, but it will harden and in that case you'll need to leave it at room temperature for about 5 minutes before rolling
2. Place the crust dough between two sheets of plastic and roll out a thin sheet of about 2-3mm, from which you can easily cut a circle of 23-24 cm diameter.
3. Remove the top sheet of plastic. Cut a circle of approximately 24 cm (you can use a plate as a guide).
4. Using the bottom sheet, flip the dough into an 18 cm diameter round pan. Place the dough in the pan and only then remove the plastic wrap.
5. Place parchment paper over the dough and fill with dried beans. Bake the crust at 200°C for 10 minutes. Remove the parchment paper and beans.
6. Turn the oven down to 175°C (or 155°C with fan) and leave the crust for another 5 minutes.
8. While the crust is baking, prepare the filling: separate the eggs. Grind the walnuts with 1 tablespoon of sugar.
9. Beat the egg yolks with the remaining sugar until you have a pale yellow cream in which the sugar has almost completely dissolved (about 3 minutes). At the end, add the lemon zest.
10. Beat the egg whites into stiff peaks that hold on the whisk.
11. Add 1/4 of the foam to the yolk cream and mix.
12. Add the ground walnuts and mix until combined.
14. Add the remaining foam in 3 batches, folding gently with a whisk.
15. Pour the mixture into the pre-baked crust.
16. Bake at 175°C (or 155°C with fan) for 35 minutes.
17. Let the tart cool and dust with powdered sugar (which you can mix with a little cocoa if desired).

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