300gwhole walnutsI would add a bit less as it was over walnutty (around 200g)
sea salt flakes for sprinkling
Instructions
For the crust
Combine powdered sugar, ground almonds, flour and salt. Add in the butter and the egg and mix with your hands to form a smooth ball. Wrap with plastic wrap and refrigerate for at least 30 minutes
Preheat your oven to 180C
Take the dough out of the fridge and roll it between two large sheets or parchment paper
Place it in a 9inch (23cm) pie dish with a removable base preferably
Poke the bottom of the crust with a fork and line the top with parchment paper. Fill with pie weights or any dry beans to keep it from puffing up while baking
Bake for 25 mins until the edges are golden, remove paper and weights and bake for an additional 5-7 mins until the base is golden. Transfer to a cooling rack
To make the filling
Combine sugar, honey, milk, and lemon zest in a large saucepan over medium heat. Swirl the pan to dissolve the sugar, do not stir with a spoon. When it comes to a boil stop swirling and let it caramelize for 4-5 min or until the desired color is achieved. Careful as it burns fast
When you get the caramel color, remove the pan from the heat and immediately pour in the whipping cream, making sure to be careful as it might splatter
Whisk until cream is incorporated then stir in the butter and salt. Finally add the walnuts and mix until evenly coated
Immediately pour into pie crust, wait until it cools and chill for two hours before serving
Keyword french cuisine, french dessert, salted caramel, salted caramel sauce, tart, tarte, walnut