Maple walnut tart

Babiche Martens

An elegant tart, usually made with pecans, is reinvented using walnuts. A good quality vanilla-bean icecream is the must-have accessory for this dish. You can also make this recipe in small individual muffin tins, making tarts that are the perfect accompaniment to after-dinner coffee or to take on a picnic.

Ingredients

150 g

Sweet pastry sheet

For the filling

100 g	Butter
100 ml	Maple syrup (Main)
100 ml	Cream
2 Tbsp	Liquor, brandy, rum or Cointreau, optional
150 g	Walnuts, roughly chopped (Main)
¼ cup	Caster sugar
4	Egg yolks
1 tub	Vanilla bean paste, to serve

Directions

1. Preheat oven to 160C.
2. Roll your pastry to fit a 20cm tart tin. Line and refrigerate for 20 minutes. Bake blind for 15 minutes then remove the paper and continue to cook for 10 minutes until the base is cooked and lightly coloured.
3. Turn the oven to 170C.
4. For the filling, melt the butter with the maple syrup in a pot. Add the cream and liquor. Remove from the heat and cool slightly. Stir through the walnuts, caster sugar and yolks. Pour into your tart tin. Place into the oven for 35 minutes or until just set. Cool in the tin. Serve with a scoop of icecream.

More of Angela's sweet treat recipes

• Roasted rhubarb and nut crumble
• Ginger caramel pear with creme fraiche