Walnut Tart

Ingredients

• 90 g butter
• 6 Eggs
• 175 g sugar
• 150 g flour
• 100 g ground walnuts
• 750 ml whipping cream
• 2 tbsp sugar
• 4 sheets softened gelatin
• walnut liqueur (specialty shop)
• walnut halves (for garnish)
• 50 g dark chocolate couverture

Instructions

1. 1.

   Grease a springform pan with butter. Separate the eggs. Beat yolks and sugar until pale and fluffy. Melt butter over gentle heat. Sift flour onto the egg-butter mixture. Pour in the warm butter (do not fold yet). Whisk egg whites with a pinch of salt into stiff peaks. Gently fold one third of the meringue with flour and butter into the yolk mixture, then fold in the remaining meringue. Preheat oven to 180°C. Spoon the batter into the prepared pan and bake for 35 minutes until golden brown. Transfer the sponge onto a cooling rack and let it cool completely.

2. 2.

   Whip cream stiffly while adding sugar. Dissolve gelatin over mild heat and stir into the cream. Add walnut liqueur. Chill for 30 minutes. Slice the cooled sponge horizontally once. Drizzle the lower layer with 2–3 tbsp of liqueur and spread half of the cream on it. Place the second layer on top and cover thickly with the remaining cream. Garnish with walnut halves and, if desired, drizzle melted dark chocolate couverture over the top. Chill for 5–6 hours before serving.