Grenoble tart, or rather, my individual servings of Grenoble tartlets are a triumph of deliciousness, a full and appetizing taste that envelops and captivates the palate… If you love shortcrust pastry and a crunchy, exquisite filling given by caramelized walnuts, well, you’re on the right track!
The recipe for the Grenoble Tart is by the master Luca Montersino, who provides measurements for a 9.5-inch tart, highlighting the fame and goodness of the Grenoble walnut .
The walnut kernels in the filling are enveloped in the caramel sauce that I absolutely adore, so here’s the recipe for the caramel sauce that’s been on the blog for a while (recipe see https://blog.giallozafferano.it/asilannablu/salsa-mou-ricetta-dolce/
Making a lot of recipes for the blog and for the simple pleasure of tasting and experimenting in the kitchen, I made half a batch, so I provide those here, but if you want, on the ALMA FOOD YouTube channel, you can find the master preparing it masterfully.
If you don’t like walnuts, the Grenoble tartlets are also delicious with hazelnuts and almonds. In the end, the filling is similar to brittle, and we can make it with any kind of nuts we prefer!
If you love nuts in general, I’ll leave you with some recipes that might interest you:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: as desired
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the GRENOBLE TART RECIPE
- 5.3 oz walnut kernels
- 1/2 cup fresh liquid cream
- 4.2 oz sugar
- 1 tbsp acacia honey
- 2.4 tbsp water
- 1/2 vanilla (1/2 vanilla bean)
- 4.4 oz pasteurized egg yolk
- 4.4 oz powdered sugar
- 4.4 oz butter
- 13 oz all-purpose flour
- 1/2 bean vanilla
Tools for the GRENOBLE TART RECIPE
#ADV
- Small Pans
- Tart Molds
- Bowls
- Spatulas
- Stand Mixers
- Food Wraps
FOR THE PREPARATION OF THE GRENOBLE TART RECIPE
1) In the stand mixer bowl, I put cold butter in small pieces with granulated sugar and the zest of half an organic lemon.
2) Mix everything for a few minutes, then add the yolks and the sifted flour with instant baking powder.
3) At this point, I take the mixture with my hands and make a homogeneous dough that I cover with food wrap and leave in the fridge to rest for about 30 minutes.
4) In a high-sided saucepan, I put water and then sugar over moderate heat, waiting for the caramel to form when the sugar melts and the liquid becomes deliciously amber.
5) Then add the honey and carefully mix the mixture with a spatula.
6) Now add the fresh liquid cream, previously heated in a small pan, and WITH LOTS AND LOTS OF CAUTION because the combination will create hot splashes!
7) Here’s the caramel sauce to which I add, off the heat, the chopped walnut kernels, obtaining a sort of fluid and very delicious brittle that I leave to rest to return to the shortcrust pastry, which has now rested sufficiently in the fridge.
8) I take the dough and cover the bottom of a single pan lined with parchment paper, or many tartlets as I did, also to dose the calories, eh eh!
9) We pour the caramel sauce with the walnut kernels into each tart, then bake at 356°F for the time required, which will clearly vary depending on the size of the molds containing the dessert, ranging from about 20 to 35 minutes.
10) I take the desserts out of the oven and let them cool completely, then serve, maybe, with a big dollop of whipped cream so we have a full and bon appétit!
Enjoy your meal!
Annalisa
