Rustic Rum Walnut Tart, encased in a leftover puff pastry with a creamy mascarpone rum filling and lots of walnuts is simple, yet Patisserie tasting.
Course Pastries
Cuisine Mediterranean Fusion
Keyword Rustic Rum Walnut Tart
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Equipment
Sheet pan
Parchment paper
Ingredients
1Puff pastry sheet
8ozMascarpone or cream cheese
2Eggs
2tbspSugar
1shotRum (3 tbsp)
1/2cupWalnuts
1/4tspMace or nutmeg
1/2tspCardamom
1tbspPowdered sugar for dusting
Instructions
Preheat oven to 400
Roll out the thawed puff pastry on a sheet of parchment paper, almost to the edges. Place the parchment paper, with the pastry, onto a sheet pan. Fold about an inch of the edges around the pastry, and pinch them to form an edge that sits up about half inch.
In a zip bag or dish towel, place the walnuts and crush them a little, or simply roll over them with the rolling pin to break them into pieces. Place the rough chopped walnuts into a small bowl along with 1 tablespoon of sugar and set aside.
In a medium bowl, whisk the mascarpone, eggs, remaining sugar and rum together until creamy. Pour the walnut mixture into the creamy mixture and give a stir. Pour this mixture into the prepared pastry and place in the hot oven for 5 minutes.
Turn down the oven to 350 and finish baking until the crust is golden and the filling is firm, about another 20 minutes.