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.
LadyMilonguera
27.10.19Hummmmmm… I like this pretty walnut pie…
Emilie
27.10.19Thank you very much 🙂
Alannie
29.10.19Hello Lady Milonguera…I haven't come across one of your comments in a long time.! kiss to you
Mum
27.10.19Sublime Pictures ! And Crunchy Pie !
Emilie
3.11.19Merci !
Alannie
29.10.19Thank you for your vegan nut pie recipe.: what a great find! and especially the salted caramel with vegetable margarine and soy cream…malin…I just have a question about fresh walnut kernels: you use them without roasting them first and therefore you leave the skin: no bitterness?
Emilie
3.11.19Thank you very much Alannie ! For the boxes, when I talk about fresh walnuts I'm not talking about those where you can remove the skin that few people know but walnuts in seasonal shells 🙂
peter
21.11.19For the nut pie, there is an oversight , when do the nuts ?
Emilie
22.11.19The recipe has been truncated, it's corrected !