Sweet Walnut Tart with Coffee Chantilly and Pink Pitahaya Glaze

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Sweet Walnut Tart with Coffee Chantilly and Pink Pitahaya Glaze AI-generated image
90 minTotal time
MediumDifficulty
320kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ground walnuts Use an equal amount of finely ground almonds for a similarly tender nut shortcrust.
  • Whole milk Use an equal amount of 2% milk; the custard may be slightly less rich.
  • Instant coffee powder Use an equal amount of finely ground instant espresso powder.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein5 g
Carbohydrates30 g
Fat20 g

Fiber 2 g · Sugar 17 g · Sodium 100 mg

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A delicate sweet tart featuring a buttery walnut shortcrust base, filled with smooth custard cream and topped with coffee-infused chantilly cream and vibrant pink pitahaya jelly. Garnished with mint leaves, crushed walnuts, and a dusting of powdered sugar for a perfect 80g dessert portion.

Steps

  1. Prepare the walnut sweet shortcrust dough by mixing flour, powdered sugar, ground walnuts, and salt.
  2. Rub in the cold butter until mixture resembles breadcrumbs.
  3. Add the egg yolk and mix to form a dough. Chill for 30 minutes.
  4. Roll out dough to fit a small tart mold (about 8cm diameter), place it inside, and chill again for 15 minutes.
  5. Preheat oven to 180°C (350°F). Blind bake the tart shell with parchment and weights for 12 minutes, remove weights and bake 5 more minutes until golden. Cool.
  6. For pastry cream, heat milk to just below boiling.
  7. Whisk egg yolk, sugar, and cornstarch until smooth.
  8. Temper egg mixture by slowly adding hot milk, then return to low heat, stir until thickened.
  9. Add vanilla extract, cool completely.
  10. Whip heavy cream with powdered sugar and coffee powder until soft peaks form to make coffee chantilly.
  11. Fill the cooled tart shell with pastry cream.
  12. Pipe or spoon coffee chantilly over the custard layer.
  13. Heat pitahaya puree with sugar syrup briefly and brush over the chantilly to create a shiny glaze.
  14. Garnish with fresh mint leaves and crushed walnuts.
  15. Dust lightly with powdered sugar.
  16. Weigh the final tart and adjust portions to 80 grams if needed.
  17. Serve chilled.

Tips for Sweet Walnut Tart with Coffee Chantilly and Pink Pitahaya Glaze

  • A properly baked shell should feel crisp and look evenly golden; pale patches can turn soft under the custard.
  • The custard should hold a smooth mound on a spoon when cool; lumps usually come from cooking it too quickly or not whisking steadily.
  • Keep the tart chilled until serving, and add the powdered sugar just before serving so it stays visible.

Drink pairing

A small glass of late-harvest Riesling
Its gentle sweetness and bright fruit complement the custard and pitahaya while balancing the coffee cream and buttery walnut crust.

0% option: A cup of lightly brewed black tea

Storage

Cover and refrigerate leftovers promptly; enjoy within 3–4 days. The shell softens over time, so this tart is best served the day it is assembled.

Frequently asked questions

Can I make the tart shell ahead?
Yes. Bake it ahead and keep it airtight at room temperature for up to a day, then fill it closer to serving for the crispest texture.

How can I tell when the pastry cream is thick enough?
It should look glossy and hold its shape briefly when stirred, rather than flowing like milk.

Why did my chantilly become grainy?
It may have been whipped past soft peaks. Stop when it looks billowy and holds a gentle peak; keep the cream cold while whipping.
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