| shell |
Place walnut on shell, pour filling over. Bake in moderately slow oven 35 minutes or until mixture bubbles and top is light brown. Transfer to rack and cool completely. |
| 125g flour |
|
|
rub in |
Refrigerate pastry several hours or overnight |
Roll thinly, place in a lined 22cm-diameter tart pan. Press well into corners and up sides. Prick base with a fork. Freeze 30 minutes. |
Bake, on a preheated baking sheet, in moderately slow oven 20 minutes or until crisp and golden. You may need to cover it with foil for some of the baking. Leave in tart tin, and cool on rack. |
| 115g unsalted butter |
chill, cut into small pieces |
| ≈2 tablespoons ice water |
|
add one teaspoon at a time, to form a ball |
| filling |
| 3/4 cup whipping cream |
|
simmer, stirring, until sugar dissolves |
| 3/4 cup sugar |
| 2 tablespoons orange liqueur |
|
|
whisk in |
| 1 tablespoon orange peel |
grated |
| 1/2 teaspoon vanilla essence |
|
| 1/2 teaspoon salt |
|
| 185g walnut halves |
|