This recipe is centered around the brown butter & toasted walnut pate sucree. The tart dough is baked until golden brown, filled with lemon custard then baked in a oven to set. The tart is served chilled with white lavender mascarpone cream and walnut praline.
4 oz (35 g) California walnuts
6 oz (85 g) unsalted butter
8 oz (115 g) all-purpose flour
4 oz (45 g) sugar
¼ tsp fine sea salt
1 large egg, lightly beaten
1 tsp vanilla extract
1 tsp cold water
1 egg yolk
2 large eggs
⅓ cup granulated sugar
⅓ cup (80 ml) fresh lemon juice, about 1–2 lemons
Lemon zest, to taste
4 Tbsp (45 g) unsalted butter, cold, cut into small pieces
½ cup (80 ml) heavy cream
2 Tbsp dried culinary lavender (english lavender)
3 Tbsp honey
1 Tbsp vanilla bean paste
Sea salt, to taste
4 oz (115 g) mascarpone, well chilled
4 oz (40 g) California walnut halves
3 Tbsp granulated sugar
Pinch of flaky salt
Toast walnuts at 350°F (175°C) 6–8 minutes until fragrant; cool completely and grind very fine. Brown the butter gently over medium heat until it foams, the milk solids turn golden-brown and the aroma is nutty; pour into a small bowl and cool until it stiffens into soft whipped butter. In a wide bowl mix ground walnuts, brown butter, flour, sugar, salt, egg and vanilla then bring the dough together gently with your hands or a bench scraper, pressing only until a cohesive mass forms; add 1 tsp cold water only if too crumbly. Flatten into a rectangle, wrap in plastic or parchment, and chill 30–45 minutes until firm.
Press chilled dough into a lightly buttered 3 x 8 inch tart mold, trimming and patching seams so edges are neat. Chill the lined pan 15–20 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind-bake until edges are set and beginning to color, about 12–16 minutes; remove weights and parchment and return briefly if the base appears raw. Reduce oven to 325°F (160°C).
Whisk yolk, eggs, sugar, lemon juice and zest in a heatproof bowl set over (but not touching) simmering water. Whisk constantly until the mixture thickens and registers about 170–175°F (77–80°C) or coats the back of a spoon. Remove from heat and whisk in the cold butter pieces a few at a time until fully incorporated and glossy. Strain the curd through a fine sieve if lumpy, pour into the warm-baked tart shell and smooth the surface. Bake at 325°F (160°C) until the curd edges are set and the center retains a slight jiggle, about 8–12 minutes. Finish under the broiler on high heat for 30 seconds until the top has a good caramelized color.
Gently heat the heavy cream, dried lavender, honey, vanilla, & salt until it just begins to steam (do not boil). Remove from heat, cover, and steep 10–15 minutes to infuse. Strain the cream through a fine sieve into a bowl and chill until very cold. Add in the mascarpone and whisk until it has semi-stiff peaks.
Spread walnuts in a single layer. In a small heavy skillet, melt sugar over medium heat until it becomes a light amber caramel; swirl the pan if needed. Add walnuts, toss quickly to coat, then spread onto parchment and separate pieces while cooling. Sprinkle lightly with flaky salt and chop roughly when set.
To serve Cut the chilled tart into three rectangles. Form quenelles of the lavender whipped mascarpone using a warm spoon and place one quenelle on each slice. Garnish each slice with a few pieces of praline walnut and a light dusting of lemon zest or a couple dried lavender buds if desired.
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