Walnut Tart Recipe

• Crust
• 1 1/2 cups Flour, (maida)
• 3 tbsp Corn flour
• 6 tbsp Sugar (powdered)
• 7 tbsp Cold Butter, (cut into bits)
• 2 Egg Yolks
• 1 tsp Vanilla
• Filling
• 1 cup Whipping Cream, plus
• 1 1/2 tbsp Whipping Cream
• 3/4 cup Sugar (powdered)
• 3/4 cup Walnuts (ground very fine with the powdered sugar)
• 2 Egg Yolks
• 1 tsp Vanilla
• 1 pinch Cinnamon
• Walnut Halves
• Walnut Ice Cream (optional)

• For pastry: Combine flour and sugar in large bowl; cut in butter until mixture resembles coarse meal.
• Blend in yolks and vanilla; gather dough into a ball.
• Turn out onto lightly-floured surface.
• Using heel of hand, smear dough a little at a time across surface to blend butter and flour thoroughly.
• Flatten into disk.
• Wrap and refrigerate 1 hour.
• Preheat oven to 390F.
• Roll dough out between sheets of wax paper to thickness of 1/8 inch.
• Fit into 11 inch tart pan and trim edges.
• Pierce shell all over with fork.
• Line with foil and fill with pie weights or dry beans.
• Bake until pastry is set, about 10 minutes.
• Reduce oven temperature to 350F.
• Remove pie weights and foil.
• Bake until crust is golden-brown, about 10 minutes.
• Reduce oven temperature to 300F.
• Blend all filling ingredients.
• Pour into crust.
• Bake until filling is set and looks dry, about 35 minutes.
• Cool and decorate with walnut halves.