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Walnut and date tart

4 people
Red wine

For sweet shortbread:

  • 140g of butter
  • 65g icing sugar
  • 65g caster sugar
  • 1 whole egg and 1 yellow
  • 250g of flour

For the nut mix:

  • 140 g of nuts
  • 40g icing sugar
  • 50g of ointment butter
  • 3 egg whites
  • 25g caster sugar

** Sweet shortbread pastry: ** • Blanch the butter with the icing sugar and the caster sugar and a pinch of salt, then add the flour to sand all, finish with the whole egg and the egg yolk. • Mix well to make the dough homogeneous. • Let stand 2 hours in the cold. • Roll the pastry down to 3mm thick and cut out a circle the size of a pie dish for 4 people, darken the pie dish with the dough.

** Walnut mix: ** • Mix the nuts with the icing sugar to obtain a soft dough, incorporate the ointment butter and then the raw egg white. • Whisk the 2 egg whites with the 25g sugar and add to the first mixture. • Garnish the pie shell with the walnut machine and arrange the pitted dates 1cm apart. • Bake about 12min at 180 ° C.

How to serve

• Serve warm with vanilla ice cream, for example, or with custard.

A recipe from Chef Nicolas Monribot / The Millefeuille Aix-en-Provence Photo Hervé FABRE