Walnut, Chocolate and Whisky Tart - Chef Recipe by Matthew Evans

Step 1

Pre-heat the oven to 180 C.

Step 3

Sweet Shortcrust Pastry:

Step 5

In a food processor, blend the butter with the sugar and vanilla until dissolved. Pulse in the flour until the mixture is crumbly, then pulse in the yolks.

Step 7

Tip the mixture onto the bench and knead just until it makes a dough. Refrigerate for 30 minutes. When you need to roll it, roll between two sheets of plastic wrap (it will be quite sticky).

Step 9

Line a 26cm flan tin or similar with the shortcrust pastry and blind-bake. You want to use a tin that will allow you to easily remove the tart when cooked, so a flan tin with a removable base is best.

Step 11

Once blind-baked, keep the oven at 180 C.

Step 13

While the pastry cooks, prepare the filling. In a food processor, grind 100g of the walnuts until fine. Pour into a bowl, then stir in the sugar and almond meal until evenly distributed. Fold through the whisky and eggs, stirring well, then fold through the chocolate and butter.

Step 15

Pour into the pastry case and dot with the remaining walnuts. Bake for 10–15 minutes, or until just set. Allow to cool before removing from the tin. Serve at room temperature with a drool of lightly whipped cream.