QUICK HONEY AND WALNUT TART is a fast and easy dessert perfect after lunch or dinner with a soft crust and a delicious, creamy filling with caramel and nuts.
The excellent honey and walnut tart is easy to prepare and very delicious, with a soft outer shell made from shortcrust pastry and a sweet and crunchy filling with nuts.
Perfect to enjoy after lunch, also great after dinner, ideal during the Christmas holidays, the honey and walnut tart is a dessert that everyone will surely love.
Of course, if you don’t like walnuts, you can also use hazelnuts or almonds.
The tart has a delightful base of soft and crumbly shortcrust pastry that does not harden and is baked in a convection oven for 20 minutes; in this case, it is filled afterward, so be sure to prick it before baking to prevent it from puffing up.
To make the dessert, it is recommended to use all-purpose flour, which is a low-protein flour suitable for all or most non-leavened baked goods; whole wheat or buckwheat flour is also great for those who are gluten intolerant.
Join me in the kitchen today for the honey and walnut tart!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 916.75 (Kcal)
- Carbohydrates 94.93 (g) of which sugars 47.29 (g)
- Proteins 12.68 (g)
- Fat 56.22 (g) of which saturated 25.95 (g)of which unsaturated 14.52 (g)
- Fibers 2.40 (g)
- Sodium 31.03 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 7 tbsps butter
- 1/4 cup sugar
- 1 egg
- Half packet baking powder for desserts
- 1/4 cup honey
- 3 tbsps butter
- 3 tbsps sugar
- 2/3 cup walnuts
Preparation
Prepare the shortcrust pastry, place the flour in a food processor, add the baking powder, sugar, egg, and butter, and mix quickly.
Roll out the dough and place it in a 8-inch tart pan, creating a border about 3/4 inch high.
Prick the pastry and bake the base in the oven at 356°F (convection) for 25 minutes, remove from the oven, and let cool.
Put the sugar, butter, and honey in a small saucepan and let melt, bring to a boil, and add the walnuts.
Pour everything onto the pastry base and put in the fridge for an hour.
Bon appétit
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