Nutty Recipe 2
If you made the banana & walnut cake successfully, perhaps you would like to try this next recipe:
Nut Tart (Gâteau au noix)
It’s slightly more difficult than the cake, but well worth it. I often make this as a dessert when people come to dinner. You can make it in advance, even the day before, and everyone loves it. However, it does contain alcohol, so this dessert is strictly for grown-ups!
For the pastry:
25g caster sugar
2 egg yolks
Pinch of salt
For the filling:
300ml cream (crème liquide douce – NOT crème fraiche.)
2 egg whites – beaten until stiff
½ teaspoon vanilla essence
Packet of powdered almonds (125g)
100g caster sugar
For the topping:
100g Icing sugar
50ml Cognac or Armagnac
12 perfect walnut halves
Mix all the pastry ingredients together into a firm ball. Butter & flour a pie dish, then roll out the pastry & place it in the dish. Put it into the oven at 180° for 10 minutes. It should NOT go brown at all.
Meanwhile, mix the cream, vanilla essence, sugar, salt & powdered almonds together. Then carefully fold in the stiff egg whites.
Take the pie out of the oven & fill it with this mixture. Put it back into the oven & cook for another 30 -35 minutes until it is a golden colour.
When the pie has cooled a little, mix the icing sugar with the Armagnac & pour it all over the top of the tart. Decorate with the walnut halves.
Then sit back and wait for the complements!