Gâteau au Noix

Name: Gâteau au Noix (Nut Tart)
Cuisine: France
Ingredients: 2 fl oz (50 ml) Armagnac; 1 egg white, beaten until stiff; 4 oz (125 g) fresh walnuts, chopped, or dried walnuts, ground; 10 fl oz (300 ml) double cream; ½ teaspoon vanilla essence; 2 egg yolks; 10 walnut halves; 3½ oz (100 g) caster sugar; 3½ oz (100 g) icing sugar; Pinch of salt; 8 oz (250 g) flour, sifted; 3½ oz (100 g) butter, softened; 2 oz (50 g) caster sugar

Nut Tart

Preparation info

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

For the Pastry

8 oz (250 g) flour, sifted
3½ oz (100

Europe
France
Périgord
Pastry
Dessert
Vegetarian
Mediterranean

Method

Mix all the pastry ingredients together into a firm ball. Refrigerate for 1 hour before rolling out to 2 in. (5 cm) thick. Line a pie dish with the pastry and pop into a medium oven, gas mark 4, 350°F (180