Vegan Walnut Tart

This vegan walnut tart is a plant-based version of the traditional French tarte aux noix. It consists of a shortcrust case, a creamy walnut filling and an iced top.

A simple cashew cream replaces the double cream which often features in conventional recipes.

Walnuts are one of the best vegan sources of omega-3 fatty acids, which are important for brain function and mood as well as heart health. One of the great things about using nuts in baking is that their natural fat content (around 65% in the case of walnuts) means you can reduce the amount of processed fats you might otherwise be adding.

I’ve also made this tart with a 100% wholemeal flour crust and omitted the icing, which makes a healthier, higher fibre, lower sugar version that still tastes really good.

vegan walnut tart…

for the shortcrust

• 45 g coconut oil
• 45 g soft vegan margarine
• 150 g plain white/unbleached (or wholemeal) flour
• 20 g icing (confectioner’s) sugar or caster sugar

for the filling

• 100 g walnuts, plus a handful for decoration
• 80 g cashew nuts
• 2.5 tsp vanilla extract
• 100 g light muscovado (or other brown) sugar
• 50 g white breadcrumbs
• 1/2 tsp baking powder

for the icing

• 100 g icing (confectioner’s) sugar

Method

1. Set the oven to 180°C/360°F. You will need a 9″ flan tin or similar.
2. Before you make the pastry, place the cashew nuts in a jug or bowl and cover with boiling water. Set aside.
3. To make the pastry, soften the coconut oil in the microwave if necessary so that it is of a similar softness to the margarine, then add all the ingredients to a bowl.
4. Blend, using a pastry blender or by rubbing with your fingers until you have a crumbly, well combined dough.
5. Add a tablespoon of cold water. Mix this in with a fork and then bring the dough together into a ball using your hands. Ideally, you should leave it in the fridge for half an hour before rolling, but it is fine to use straight away.
6. Roll the pastry on a well floured board and transfer it to the tin. It doesn’t matter if the pastry breaks in transit – you can easily patch it up again.
7. Line the base of the pastry case with baking paper and fill with baking beads (you can also use rice), then bake for ten to twelve minutes in the oven. It should be cooked but not yet starting to brown. Remove the baking beads and paper and let it dry out a bit before you add the filling.
8. To make the filling, grind the 100 g walnuts in a suitable processor until they are the consistency of a rough couscous. Set aside.
9. Drain the cashew nuts completely, then add 90 ml of fresh water and the vanilla extract. Blend to a smooth cream.
10. Add the cashew cream to the walnuts, together with the sugar, breadcrumbs and baking powder and stir well to combine. (It’s best to sprinkle the baking powder, or use a mini sieve, to avoid any risk of clumping.)
11. Transfer the mixture to the case and smooth the top with a spatula or flat-edged knife.
12. Bake for 20 to 25 minutes, until it has risen a little and you can see the edges darkening.
13. Once the tart is cool, make the icing by sifting the sugar into a bowl and stirring in up to one tablespoon of cold water. Spoon or pour the icing over the tart and spread gently using a flat knife or the back of a spoon.
14. Decorate with broken walnuts or walnut halves.
15. Allow the icing to set before cutting.

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