Nut pie {vegan}

La tarte aux noix, c’est sûrement le dessert le plus Grenoblois que je connaisse, oui parce que pour ceux qui ne seraient pas au courant, la spécialité de Grenoble c’est la noix, la noix de Grenoble ! Bref la tarte aux noix c’est, je peux le dire, ma tarte favorite, celle que je choisis très souvent à l’heure du thé ou au restaurant, je suis sûre que vous aussi vous avez votre dessert chouchou, Monsieur lui c’est la crème brulée ! Bref revenons à notre tarte aux noix, une pâte sablée bien friable, des noix et du caramel salé… voilà tout est dit, I think that's about happiness in this fall season.

And that's good because the nut season begins

and that there is nothing better than freshly cracked walnuts, nothing comparable with kernels found in stores, and there lies the whole recipe. Yes OK, cracking nuts is a bit long but the game is well worth the effort, finally the nut pie !!! Nuts and caramel I came out in vegan version, I think it's the perfect combination, here is my vegan version of the walnut pie recipe that will not leave you indifferent. Why deprive yourself of it because there is nothing simpler ?!

Nut pie {vegan}

POUR 1 TARTE

200 g T80 flour
120 g ground almonds
150g vegetable margarine
80 g whole sugar
2 tablespoons of soy milk (Or other)
300 g walnut kernels
250 g golden cane sugar
75 g vegetable margarine
15 cl of soy cream
1 pinch of vanilla
1 teaspoon of fleur de sel

For the shortcrust pastry, put the flour, the almond powder and the sugar in a mixer fitted with a leaf then add the margarine in pieces then the vegetable milk. Sand the dough without working it too much.
Form a ball and refrigerate 1 hour.
Preheat the oven to 200°.
Roll out the dough on 3-4 mm then darken it in a mold or a pie ring.
Blind-bake the dough 15 min with weight, then remove the weight and continue cooking 5 minutes. Book.
For the caramel, bring the cream to the boil with the vanilla.
Make a dry caramel with the sugar. When the caramel is golden, add the cream, stirring well, then add the margarine and fleur de sel off the heat. Stir until smooth and creamy.
Spread the walnuts on the bottom of the pie then pour the caramel on top.
let stand 20 minutes and enjoy.