Great news y’all, I’ve got the BEST walnut and pecan tart crust for you. Seriously.
A little known fact about me is that I hate pie. I don’t like eating it and I like making it even less. Ever noticed that there aren’t any pie recipes on Sweet Sundays? That’s why. It’s nothing against pies, per say, I’m just not a big fan of cooked fruit and that’s often what’s found in pie. Of course, I’ll make exceptions for a pecan or pumpkin pie variety but don’t ask me to make one.
Unlike fickle pie crust, this walnut and pecan tart crust is so easy. As long as you have a food processor you’re all set! I got a giant one from our wedding registry so I’ve been going out of my way to use it as much as possible. My old food processor was about a quarter the size of my new one but I haven’t had the heart to donate it yet. I gave my brother my old slow cooker, all of our old pots and pans and more kitchen items as we got the new ones off the registry but I’m strangely attached to my tiny food processor. Anyone else develop strangely strong attachments to kitchen appliances?
The nice thing about a reliable nut tart crust is you can fill it with so many things. The key is to top it with a filling that won’t need to be cooked so you can bake the tart crust, let it cool and then fill it. In the past few months alone, I’ve filled mine with chocolate mousse, chocolate pudding and a chocolate ganache. Can you tell I’m an absolute choco-holic? I should diversify but I’m a believe that when you know what you love, find even more ways to enjoy.
If you like your crusts to be not too sweet, crunchy with just a little crumble, this is the walnut and pecan tart crust for you! Don’t have walnuts or pecans on hand? Swap your nut choices around, just keep the ratios the same.
- 2 cups walnuts
- 1 cup pecans
- ? cup granulated sugar
- 3 tablespoons melted butter
- Preheat the oven to 350.
- Combine walnuts, pecans and sugar in a food processor and pulse until broken down. Add in the butter and pulse again 3-4 times until all of the crumbs are equally wet.
- Transfer crust into a tart pan and use clean hands to press it into the pan.
- Bake at 350 for about 30 minutes.