"Vanilla fudge 10.5 oz. (300 g) superfine sugar 1 oz. (30 g) glucose 3 vanilla beans, split lengthwise and seeds scraped out ¾ cup plus 2 tbsp (204 ml) whipping cream 2 tbsp (30 g) chestnut honey 0.5 oz. (15 g) butter Caramelized walnuts 10.5 oz. (300 g) fresh shelled walnut halves Scant ½ cup (100 ml) 30° syrup 4.5 oz. (125 g) golden raisins"
"Making the walnut cream Cream the softened butter with the sugar until pale. Stir in the ground walnuts. Gradually add the egg and combine until smooth and uniform. Incorporate the rum and beat until lightly whipped. Press plastic wrap over the surface of the cream and chill. Making the sweet walnut-vanilla pastry dough Sift the dry ingredients together. Add the butter and rub to a sandy texture."
Serves 8 with active time 1 hour, chilling 1 hour 10 minutes, and cooking 45 minutes. Equipment includes a 9½-inch tart ring with removable base and a stand mixer with whisk. Components comprise walnut cream, sweet walnut-vanilla pastry dough, vanilla fudge, caramelized walnuts, and Chantilly cream. Walnut cream is made by creaming butter and sugar, adding ground walnuts, egg, and rum, then chilling. Pastry dough combines flour, confectioners' sugar, ground walnuts, butter, egg, and vanilla, chilled and rolled to line the tart pan. Vanilla fudge, caramelized walnuts, and Chantilly are prepared separately and combined to finish the tart.
Read at The Good Life France
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