Akhrot Tart

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    Akhrot Tart

    Recipe photo: Akhrot Tart
    1

    Akhrot Tart

    (68)
    1hr5min


    54 people made this

    About this recipe: This walnut tart from my grandma is always a favourite with guests. I hope you enjoy it as much as we do!

    Ingredients
    Serves: 8 

    • 3 eggs
    • 150g caster sugar
    • 1/4 teaspoon salt
    • 2 tsp vanilla extract
    • 175g honey
    • 50g butter
    • 125g chopped walnuts
    • ready made shortcrust pastry for a 23cm tart tin

    Directions
    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat oven to 200 C. Line tart tin with shortcrust pastry, pressing pastry firmly into the sides of the tin.
    2. Beat the eggs in a large bowl. Mix in sugar, salt, vanilla and syrup. Melt the butter and add it to the egg mixture. Stir in the nuts. Pour filling into pastry-lined tin.
    3. Bake in preheated oven for 10 minutes. Reduce heat to 150 C and continue baking for 35 to 45 minutes.
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    Reviews and Ratings
    Global ratings:
    (68)

    Reviews in English (61)

    by
    49

    All 5 stars plus more. This was a fantastic recipe. And I do mean fantastic. Just the right amount of sweetness & buttery taste. Will do this one many more times to come. Made adjustments: roasted walnuts; use 1/2 c. karo, and 1/4 c. 100% maple syrup. I think that is what made the difference. Again fantastic!!!!!!!!!!!!!  -  03 Dec 2008  (Review from Allrecipes US | Canada)

    by
    40

    Turned out beautifully, much like a pecan pie. I substituted a little maple syrup for some of the corn syrup and loved the aroma while cooking. I had to bake mine an extra 25 minutes. The second time I made this I added an extra egg. This decreased the cooking time and I didn't need extra time in the oven.  -  10 Jan 2009  (Review from Allrecipes US | Canada)

    by
    27

    This was so easy to make, and while we did enjoy it, we agreed it would have been better with a combination of walnuts and pecans. Served it with Ambrosia custard. Not bad at all. Thanks!  -  08 May 2007  (Review from Allrecipes US | Canada)

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