Walnut and Almond Tart Recipe


(For 6 People)

  • 250 g flour
  • 100 g İçim Butter, at room temperature
  • 90 g walnuts
  • 100 gr İçim Labneh
  • 80 gr İçim Chef Cream
  • 40 g powdered almonds
  • 20 g almonds
  • 2 eggs, yolks and whites separated
  • Vanillin
  • Salt
  • Granulated sugar
  • Powdered sugar


Put the flour in a bowl with 100 g İçim Butter, a pinch of salt and 1/3 glass of water and knead until you obtain a homogeneous dough. Make it into a meringue, wrap it in stretch film and let it rest in the refrigerator for 30 minutes. Blend the walnuts with half a spoon of granulated sugar and powdered almonds. Beat the egg yolks with 40 g of granulated sugar. Beat the egg whites with a pinch of salt in the mixer until they become snow-like. After it rises, add a spoonful of granulated sugar and continue whisking until you get a very solid foam. Add the walnut mixture to the beaten egg yolks. Add İçim Labneh and mix well with a wire whisk. Add a bag of vanilla and İçim Chef Cream to the mixture and mix. Mix first half of the whipped egg whites, then the rest, very carefully and gently, into the other mixture. Roll out the dough with a rolling pin to a thickness of 3 mm, place it in a buttered tart mold with a diameter of 22 cm, overflowing it by 5 cm. Pour the filling you prepared onto the dough. Remove the overhanging edges of the dough with your hands. Sprinkle with powdered sugar, place in the oven at 190C and bake for 50-55 minutes. Remove the tart from the oven and let it cool. After it cools down, sprinkle powdered sugar and almonds on top and serve by slicing.

Auxiliary Products

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