Best 7 Walnut Honey Rum Tart Recipes

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In the vast world of tantalizing desserts, the walnut honey rum tart stands as a masterpiece of culinary art, a harmonious blend of flavors and textures that captivates the senses. Indulge in a journey of flavors as we embark on a quest to discover the ultimate recipe for this delectable treat. Brace yourself for a symphony of sweet, nutty, and boozy notes, perfectly balanced in a crisp, buttery crust. With just the right amount of honeyed sweetness and a hint of rum's warmth, this tart promises an unforgettable experience. So gather your ingredients, preheat your oven, and join us as we delve into the art of crafting the perfect walnut honey rum tart.

Let's cook with our recipes!

WALNUT ROSEMARY TART WITH ORANGE CHANTILLY CREAM



Walnut Rosemary Tart with Orange Chantilly Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 18

1/3 cup walnuts
1 teaspoon chopped fresh rosemary
3/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, chopped into 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter
1 cup dark brown sugar
1/2 cup honey
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon fine salt
2 cups walnuts, coarsely chopped
1 teaspoon finely chopped fresh rosemary
1 1/2 cups heavy cream
2 teaspoons granulated sugar
1 teaspoon orange zest plus 1/4 cup fresh orange juice
Powdered sugar, for dusting

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F.
  • For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
  • Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling.
  • For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine.
  • Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool.
  • For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
  • To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.

WALNUT CARAMEL TART



Walnut caramel tart image

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

175g plain flour , plus extra for dusting
85g butter , cut into small cubes
50g caster sugar
1 egg yolk
200g caster sugar
100g butter , cut into small pieces
200ml whipping or double cream
200g shelled walnut half

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
  • Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
  • To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
  • Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

HONEYED WALNUT TART



Honeyed Walnut Tart image

Categories     Nut     Dessert     Bake     Thanksgiving     Walnut     Fall     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
3 cups toasted walnuts, chopped
1 1/2 cups (packed) golden brown sugar
2 tablespoons finely chopped candied orange peel
2 teaspoons finely grated lemon peel
1 1/2 teaspoons finely grated orange peel
3 large eggs
3 tablespoons honey
3 tablespoons fresh lemon juice
1 tablespoon orange-flower water*
1 egg, whisked to blend with 2 teaspoons water (for glaze)

Steps:

  • For crust:
  • Blend flour and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 5 tablespoons ice water; process until moist clumps form, adding water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic; let stand 1 hour (do not chill).
  • For filling:
  • Mix first 5 ingredients in medium bowl. Whisk eggs, honey, lemon juice, and orange-flower water in another medium bowl. Add egg mixture to nut mixture; stir until well blended.
  • Position rack in center of oven and preheat to 400°F. Roll crust out on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom, allowing crust to drape over pan. Pour filling into crust, spreading evenly. Fold edges over filling, pleating as needed. Brush with egg glaze.
  • Bake tart until filling is deep golden and almost set, about 40 minutes. Transfer to rack; cool 15 minutes. Carefully insert small knife between top edge of crust and pan sides in several places to loosen tart. Gently push up on tart bottom to release tart from sides of pan. Cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut tart into wedges.
  • *Available in the baking or liquor section of some supermarkets and at liquor stores.

WALNUT-HONEY-RUM TART



Walnut-Honey-Rum Tart image

This is tasty, crunchy and sweet. It's so easy and fast to make, since the filling only has 3 ingredients! Great for an autumn afternoon!

Provided by Ritinha

Categories     Dessert Tarts

Time 35m

Yield 8

Number Of Ingredients 4

1 cup honey
⅓ cup rum
2 ½ cups chopped walnuts
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the honey, rum and walnuts until well blended. Pour into the unbaked pie crust.
  • Bake for 25 minutes, or until filling is set and edges are golden brown.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 50.3 g, Fat 31.9 g, Fiber 3.4 g, Protein 7.2 g, SaturatedFat 4.2 g, Sodium 119.4 mg, Sugar 35.8 g

WALNUT-HONEY-RUM TART



Walnut-Honey-Rum Tart image

This is tasty, crunchy and sweet. It's so easy and fast to make, since the filling only has 3 ingredients! Great for an autumn afternoon!

Provided by RITANASCIMENTO

Categories     Dessert Tarts

Time 35m

Yield 8

Number Of Ingredients 4

1 cup honey
⅓ cup rum
2 ½ cups chopped walnuts
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the honey, rum and walnuts until well blended. Pour into the unbaked pie crust.
  • Bake for 25 minutes, or until filling is set and edges are golden brown.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 50.3 g, Fat 31.9 g, Fiber 3.4 g, Protein 7.2 g, SaturatedFat 4.2 g, Sodium 119.4 mg, Sugar 35.8 g

WALNUT TART



Walnut Tart image

Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.

LEMON, HONEY AND WALNUT TART



Lemon, Honey and Walnut Tart image

Categories     Mixer     Dessert     Bake     Lemon     Walnut     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 20

Crust
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/3 cups all purpose flour
Filling
1/2 cup sugar
1/3 cup honey
1/4 cup fresh lemon juice
3 large eggs
1 1/2 tablespoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon ground cloves
Pinch of salt
1 cup chopped walnuts (about 4 ounces)
Powdered sugar
Halved strawberries

Steps:

  • For Crust:
  • Mix first 6 ingredients with electric mixer until well blended. Add flour and mix until just combined. Gather dough into ball; flatten to disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 1 day ahead. Let dough soften slightly before continuing.)
  • Preheat oven to 350°F. Butter and flour 9-inch-diameter tart pan with removable bottom. Roll dough out between sheets of waxed paper to 12-inch-diameter round. Remove top sheet of paper. Transfer dough to prepared pan, discarding second sheet of paper. Trim and finish edges. refrigerate 15 minutes.
  • Line dough with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove beans and foil and continue baking until crust is golden brown, about 15 minutes. Cool completely on rack. (Can be prepared 1 day ahead. Let stand at room temperature.)
  • For Filling:
  • Preheat oven to 350°F. Mix first 8 ingredients in bowl until smooth. Spread walnuts in crust. Pour lemon mixture over. Bake until filling is just set in center, about 35 minutes.
  • Cool tart on rack. Sprinkle with powdered sugar. Arrange strawberry halves, points towards center, around outer edge of tart and serve.

Tips:

  • For a richer flavor, use dark rum instead of light rum.
  • If you don't have any honey on hand, you can substitute maple syrup or agave nectar.
  • If you want a nuttier flavor, toast the walnuts before adding them to the tart.
  • Be sure to chill the tart for at least 2 hours before serving, so that the filling has time to set.
  • Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

This walnut honey rum tart is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of walnuts, honey, and rum creates a rich and flavorful filling that is perfectly complemented by the buttery crust. This tart is sure to be a hit with your friends and family.

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