Walnut Tart

• 1 12 cups all-purpose flour, plus
• 3 tablespoons all-purpose flour
• 6 tablespoons icing sugar
• 7 tablespoons well-chilled butter, cut into small pieces
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 cup whipping cream, plus
• 1 12 tablespoons whipping cream
• 1 cup icing sugar
• 34 cup walnuts (ground fine together with the icing sugar)
• 2 egg yolks
• 1 tablespoon vanilla
• 1 pinch cinnamon
• walnut halves

1. For pastry: Combine flour and sugar in large bowl.
2. Cut in butter until mixture resembles coarse meal.
3. Blend in yolks and vanilla; gather dough into a ball.
4. Turn out on lightly-floured surface.
5. Using heel of hand, smear dough a little at a time across surface to blend butter and flour thoroughly.
6. Flatten into disc.
7. Wrap in plastic wrap and refrigerate for 1 hour.
8. Preheat oven to 375 degrees F.
9. Roll dough out between sheets of wax paper to thickness of 1/8 inch.
10. Fit into 11 inch tart pan with removable bottom; trim edges.
11. Pierce shell all over with fork; line with foil and fill with pie weights or dry beans.
12. Bake until pastry is set, about 10 minutes.
13. Reduce oven temperature to 350F.
14. Remove beans and foil and bake until crust is golden-brown, about another 10 minutes.
15. Reduce oven temperature to 300F.
16. Blend all filling ingredients, except for walnut halves, and pour into crust.
17. Bake until filling is set and looks dry, about 35 minutes.
18. Cool and decorate with walnut halves.

flour, allpurpose, icing sugar, well, egg yolks, vanilla, whipping cream, whipping cream, icing sugar, walnuts, egg yolks, vanilla, cinnamon, walnut halves

Taken from www.food.com/recipe/walnut-tart-62287 (may not work)