Recipe: Portuguese Walnut Tart

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We had this tart for breakfast at Hotel Albergaria do Calvário in Évora, Portugal. It had a good nutty flavor and was not overly sweet as the other pastries we’d had in Portugal. I loved it! The hotel kindly shared their recipe with me. So here it is how to make it!

For the tart:

  • 200g / 7 oz. sugar (I used 1 cup)
  • 200g / 7 oz. flour (I used 1 5/8 cups)
  • 100g / 3 1/2 oz. butter
  • 2 eggs

Instructions:

  1. Preheat the oven to 200°C/400°F.
  2. Grease a shallow 8.5-inch tart pan with butter.
  3. Mix well all the ingredients and pour the mixture into the pan.
  4. Baked at 200°C/400°F for about 20 minutes or until done. (Inserted toothpick comes out clean)
  5. Use a fork to pierce a few holes throughout the top of the cake. (This is so that the topping will penetrate and moisten the tart dough)

For the topping:

  • 150g / 5 1/3 oz. diced walnuts (I used 1 1/2 cups)
  • 100g / 3 1/2 oz. sugar (I used 1/2 cup)
  • 100g / 3 1/2 oz. butter
  • 2 dl / 7 oz. milk (I used 3/4 cup plus 2 tablespoons)

Instructions:

  1. In a saucepan, mix the butter, sugar and milk, bring to a boil.
  2. Add the walnuts and cook for a few more minutes.
  3. Remove from heat and pour the topping evenly over the tart shell.

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4. Return the tart back to the oven and bake until the top turned golden and crispy.

Enjoy!

18 thoughts on “Recipe: Portuguese Walnut Tart”

  8. Pingback: Recipe: Portuguese Walnut Tart – gazzetta

  11. I finally got around to making this and have taken it to several homes during Christmas visiting. Everyone loves it. You’re right, not too sweet, and so easy to make. Most of my relatives are German and they do like walnuts! Thank you for the recipe.

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  12. You have 1/2 deciliter or 7oz. milk. When I look it up, 1 dl is equal to .4 cups, so by those measurements, the 7 oz is actually 2 dl. Is the 1/2 dl a misprint or the 7 oz? I’m in the middle of making this and leaning toward using the 7 oz.

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