Walnut and rosemary tart with orange Chantilly cream

Ingredients:

Cake

• 1/3 cup walnuts
• 1 teaspoon chopped fresh rosemary
• 3/4 cup + 2 tbsp premium flour
• 1 tbsp. granulated sugar
• 1/4 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1cm pieces

Filling

• 55 g unsalted butter
• 1 cup dark brown sugar
• 0.5 cups honey
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 teaspoon fine salt
• 2 cups walnuts, coarsely chopped
• 1 teaspoon finely chopped fresh rosemary

Orange Chantilly Cream

• 1.5 cups heavy cream
• 2 teaspoons of granulated sugar
• 1 teaspoon orange zest + 1/4 cup freshly squeezed orange juice
• Powdered sugar for sprinkling
• Special equipment: tart pan with a diameter of 22 cm.

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 175°C.

2. Cake:

   
   In the bowl of a food processor, combine the walnuts, rosemary, and 2 tablespoons of flour and pulse until the nuts are finely chopped. Add the granulated sugar, salt, and the remaining 3/4 cup of flour and pulse until smooth. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon of cold water and pulse until the dough forms a ball. Form the dough into a disk, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
   
3. Place the dough between two sheets of parchment paper and roll it out to a thickness of 0.5 cm and a diameter of 25 cm. Transfer the dough to a 22 cm tart pan and press it into the bottom and up the sides, trimming any excess dough. Prick the dough with a fork, place the pan on a baking sheet, and bake until golden brown, about 20 minutes. Set the crust aside while you prepare the filling.

4. Filling:

   
   In a small saucepan over medium heat, melt the butter until golden brown and fragrant, about 3 minutes. In a large bowl, combine the brown sugar, honey, cream, vanilla, and salt. Add the brown butter, walnuts, and rosemary and stir to combine.
   
5. Spoon the filling into the pie dish and place it on a baking sheet. Bake until the filling is set, about 35 minutes. If the edges of the crust begin to brown too quickly, cover the tart loosely with foil. Transfer the tart to a wire rack and let cool.

6. Orange Chantilly Cream:

   
   In the bowl of a stand mixer fitted with a whisk attachment, combine the cream, granulated sugar, orange zest and juice and beat until soft peaks form, about 2 minutes.
   
7. Before serving, dust the pie with powdered sugar and top each slice with a dollop of whipped cream.