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    Walnut, Honey and Mascarpone Tart

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    Walnut, Honey and Mascarpone Tart

    This decadent dessert is easy to make. The base is created directly on the baking sheet so there is no rolling out and you do not need a special tin. The pastry can be made ahead of time and kept in an airtight container for up to two days.

    • Vegetarian
    • Preparation time: 30-40 minutes, plus 20 minutes chilling
    • Cooking time: 15-20 minutes, plus cooling
    • Total time: 1 hour 5 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • 300g walnut pieces or halves
    • 225g plain flour
    • 150g Country Life Butter
    • 50g icing sugar, sifted
    • For the topping:
    • Finely grated zest and juice of 1 medium orange
    • 250g tub mascarpone
    • 100g pack Waitrose Roman Hazelnuts, roughly chopped
    • 2 tbsp clear honey


    1. Place half the walnuts in a food processor and whizz until finely ground. Set aside. Roughly chop the remaining walnuts and reserve.
    2. Sift the flour into a bowl. Cut 100g of the butter into small pieces and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Mix in the finely ground walnuts and icing sugar. Stir in 2 tbsp of cold water using a round-bladed knife, then bring together with your hands to form a dough.
    3. Place the pastry on a greased baking sheet and press into a 30cm round. Crimp the edges by pinching the pastry between your thumb and index finger. Place the baking sheet in the fridge and chill for 20 minutes. Meanwhile, in a small bowl beat the orange zest and juice into the mascarpone, cover and chill until needed.
    4. Preheat the oven to 180°C, gas mark 4. Bake the pastry on the top shelf of the oven for 12-15 minutes, or until lightly browned. Leave to cool on the baking sheet for 5-10 minutes to firm up, then lift onto a wire rack and allow to cool.
    5. Melt the remaining butter in a pan. Stir in the chopped walnuts and hazelnuts. Fry for 3-4 minutes until beginning to brown. Stir in the honey and remove from the heat. Spread the chilled mascarpone mixture over the pastry. Spoon the honeyed nuts over the top and serve with Waitrose Clotted Cream Ice Cream.

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    Cook's tips

    To save time, make the pastry in a food processor. For the best results, use the pulse button when combining the butter and flour, then once the water has been added, bring the dough together by hand to prevent it becoming overworked.

    Keep an eye on the pastry when it is baking to make sure it doesn't turn too dark or it will taste bitter.


    Average user rating

    5 stars