Walnut Hill tart
Chef
Braden Passmore
Hospital
Charter House
Prep time
1.5 hours
Cook time
50 minutes
Yield
60 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
7 cups oats, quick
4 cups almond flour
½ cup cornstarch
1⅓ cups canola oil
½ cup sugar-free breakfast syrup
2 teaspoons salt
1 teaspoon cinnamon, ground
6 pounds walnuts, blanched
4 cups almond flour
1½ cups sugar-free breakfast syrup
1 cup canola oil
1½ cups almond milk, vanilla
3 tablespoons miso paste, white
5 tablespoons cornstarch
1½ tablespoons vanilla extract
1½ teaspoons salt
½ teaspoon five-spice
20–25 apples, peeled
1 cup sugar-free breakfast syrup
2 tablespoons lemon juice
1 teaspoon salt
6 cups almond milk, vanilla
6 sage leaves, fresh
3 tablespoons sugar-free breakfast syrup
8 tablespoons cornstarch
1½ teaspoons apple cider vinegar
1½ teaspoons salt
1 cup monk fruit sweetener
3 cups apple cider
1 tablespoon cornstarch
2 cups walnuts, blanched
¼ teaspoon cinnamon
¼ teaspoon allspice
2 tablespoons sugar-free breakfast syrup
4 cups almond flour
½ cup cornstarch
1⅓ cups canola oil
½ cup sugar-free breakfast syrup
2 teaspoons salt
1 teaspoon cinnamon, ground
6 pounds walnuts, blanched
4 cups almond flour
1½ cups sugar-free breakfast syrup
1 cup canola oil
1½ cups almond milk, vanilla
3 tablespoons miso paste, white
5 tablespoons cornstarch
1½ tablespoons vanilla extract
1½ teaspoons salt
½ teaspoon five-spice
20–25 apples, peeled
1 cup sugar-free breakfast syrup
2 tablespoons lemon juice
1 teaspoon salt
6 cups almond milk, vanilla
6 sage leaves, fresh
3 tablespoons sugar-free breakfast syrup
8 tablespoons cornstarch
1½ teaspoons apple cider vinegar
1½ teaspoons salt
1 cup monk fruit sweetener
3 cups apple cider
1 tablespoon cornstarch
2 cups walnuts, blanched
¼ teaspoon cinnamon
¼ teaspoon allspice
2 tablespoons sugar-free breakfast syrup
preparation
Instructions
1. Preheat oven to 350°F and blend oats into a fine flour, then toast lightly until golden.
2. Combine oat flour, almond flour, cornstarch, salt, and cinnamon.
3. Whisk syrup and oil together and mix into the dry ingredients until the texture resembles damp sand.
4. Press into a parchment-lined sheet tray and blind bake for 15–20 minutes until lightly golden.
5. Grind walnuts finely and combine with almond flour, cornstarch, salt, and five-spice.
6. Whisk syrup, miso, oil, almond milk, and vanilla until emulsified and combine with the dry mixture.
7. Spread frangipane over crust and bake 22–28 minutes until center is set.
8. Slice apples thinly and toss with syrup and salt, arrange on tray and bake 12–15 minutes until softened.
9. Reduce apple cider by half and thicken with cornstarch slurry.
10. Heat almond milk with sage and sweetener, steep 20 minutes, strain, then thicken with cornstarch mixture to make crème anglaise.
11. Toast walnuts with syrup and spices at 325°F for 5–7 minutes.
12. Assemble tart with apple layer, glaze, crème anglaise, and candied walnuts.
2. Combine oat flour, almond flour, cornstarch, salt, and cinnamon.
3. Whisk syrup and oil together and mix into the dry ingredients until the texture resembles damp sand.
4. Press into a parchment-lined sheet tray and blind bake for 15–20 minutes until lightly golden.
5. Grind walnuts finely and combine with almond flour, cornstarch, salt, and five-spice.
6. Whisk syrup, miso, oil, almond milk, and vanilla until emulsified and combine with the dry mixture.
7. Spread frangipane over crust and bake 22–28 minutes until center is set.
8. Slice apples thinly and toss with syrup and salt, arrange on tray and bake 12–15 minutes until softened.
9. Reduce apple cider by half and thicken with cornstarch slurry.
10. Heat almond milk with sage and sweetener, steep 20 minutes, strain, then thicken with cornstarch mixture to make crème anglaise.
11. Toast walnuts with syrup and spices at 325°F for 5–7 minutes.
12. Assemble tart with apple layer, glaze, crème anglaise, and candied walnuts.
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