Name: Chocolate Walnut and Almond Tart
Prep time: 1 h 30 min
Cook time: 1 h
Yield: 6 people
Cuisine: France
Ingredients: 250 oz ofwhite flour; 140 oz ofunsalted butter; 100 oz ofpowdered sugar; 1 egg (just for the yellow); 1 pod ofvanilla (optional); 18 oz ofwater (cold); 1 pinch ofsalt (end); 150 oz ofnuts (assorted nuts: walnuts, hazelnuts, pecans, almonds, pistachios); 3 eggs (integers); 50 oz ofdark chocolate for desserts (70%); 50 oz ofpowdered sugar; 50 oz ofalmond flour; 25 oz ofwhite flour; 40 oz ofbutter; 80 oz offull-fat crème fraîche; pie pan (with a removable bottom if you want to remove it more easily); parchment paper; pastry whisk; mixing bowl; baking mat (optional but convenient)

desserts baking prepared in advance

Updated on 09 March 2026 by

ratatouille

8 reviews 4.39 : Very good

Diet

Vegetarian

Level

Intermediate

Calories

428 pour 100g

Preparation

1 hour 30

Cooking

1 hour

Wait

40 minutes

This fall, my father gave me a bunch of walnuts from his garden. This bountiful harvest inspired me to create this recipe for a walnut, almond, and chocolate tart. It’s a crispy, utterly indulgent pastry that allowed me to showcase this delicious ingredient!

I adapted it from a recipe in Traité de Miamologie – Les Fondamentaux de la Pâtisserie, Stéphan Lagorce, 180°, 240 pages, which is a true culinary bible for me. I did, however, make a few adjustments to the quantities and baking times.

As you’ll see, this recipe is entirely homemade, from the shortcrust pastry to the filling. It’s quite a bit of work, but the result is well worth the effort, and your guests will definitely notice the difference compared to store-bought versions 😋

A quick tip to save time: prepare the shortcrust pastry the day before. You can then let it rest overnight in the fridge, which will make things easier for you the next day! You’ll just need to take the dough out of the fridge a good half-hour in advance so you can work with it.

Enjoy, and thank you in advance for your comments!

For

people

Add to shopping list

For the shortcrust pastry
8.8 oz of white flour
4.9 oz of unsalted butter
3.5 oz of powdered sugar
1 egg just for the yellow
1 pod of vanilla optional
0.6 oz of water cold
1 pinch of salt end

For the filling
5.3 oz of nuts assorted nuts: walnuts, hazelnuts, pecans, almonds, pistachios
3 eggs integers
1.8 oz of dark chocolate for desserts 70%
1.8 oz of powdered sugar
1.8 oz of almond flour
0.9 oz of white flour
1.4 oz of butter
2.8 oz of full-fat crème fraîche

Kitchen utensils
pie pan with a removable bottom if you want to remove it more easily
parchment paper
pastry whisk
mixing bowl
baking mat optional but convenient

Making the shortbread dough
- 1
  Prepare the shortcrust pastry by following the instructions in the recipe .
  Pre-bake the shortcrust pastry as indicated in the recipe.
Filling
- 2
  Coarsely chop the hardest nuts: hazelnuts, almonds, and pistachios. Crack the walnuts if they’re still in their shells.
  You can leave the pecan and walnut halves whole; they’ll look nice on top of your tart.
  If you crack the nuts, make sure to remove any shell pieces—your guests could hurt their teeth!
- 3
  Melt the butter over very low heat.
  In a mixing bowl, combine the powdered sugar with the butter.
  Add the eggs and continue whisking.
- 4
  Pour the ground almonds into the mixing bowl.
  Break the dark chocolate into small pieces and add them to the mixture.
  Whisk again.
- 5
  Add the flour and crème fraîche.
  Whisk again until the mixture is smooth.
- 6
  Preheat your oven to 180°C.
  Pour the tart filling into the pan over the pre-baked shortcrust pastry.
  Level the filling by tilting the pan on all sides.
- 7
  Sprinkle the chopped walnuts evenly over the tart crust so they’re distributed nicely!
  If you haven’t already, trim off the excess parchment paper hanging over the edge of the pan (leaving about half a centimeter).
  Bake for 30 minutes.
- 8
  Serve this walnut tart warm or cold, with a scoop of vanilla ice cream or whipped cream for those with a sweet tooth.
  Enjoy! 😋

Comments

Ratatouille
March 20, 2026
Hi Marie-Noëlle, thank you so much for your review and your kind words—I’m really touched 😊😊 I’m thrilled that the recipe is spreading and making so many people happy!
marie noelle
March 9, 2026

I think it's "delicious," and my husband—"a real foodie"—thinks it's delicious too.
I've shared it with my friends, and they loved it as well.
Thanks again.
Marie Noëlle
❤️1
- Ratatouille
  March 20, 2026
  Hi Marie-Noëlle, thank you so much for your review and your kind words—I’m really touched 😊😊 I’m thrilled that the recipe is spreading and making so many people happy!