Gâteau de Nillon (Nion)
Author: 
Recipe type: Tart
 
Ingredients
  • 1 cup / 120 grams finely ground nion (or pecans, almonds or walnuts)
  • 2 cups / 16 oz / 500 ml. milk
  • 1½ tablespoons / .7 oz. / 20 grams softened butter
  • 1 egg
  • ⅓ cup / 2½ oz. / 70 grams sugar
  • 1 cup / 8 oz. / 250 ml. heavy or whipping cream
  • 4 to 6 large spoonfuls raspberry jam or vin cuit
  • 9 oz./ 250 gram package short crust for tarts (or homemade)
  • (Kuchenteig / pâte gâteaux / pasta per torte / pâte brisée)
Instructions
  1. Pour the milk into a pan. Heat until it just begins to simmer.
  2. Turn off the heat and add the ground nion. Stir to combine.
  3. The mixture should sit about 2 hours. After one hour, give it a stir and break up any lumps.
  4. Pre-heat the oven to 400° F / 200° C.
  5. Butter or parchment-line an 11 inch / 28 cm tart pan, preferably with a removable bottom.
  6. Transfer the now-softened nion and milk mixture to a mixing bowl.
  7. Add the egg, sugar and softened butter.
  8. Beat until smooth.
  9. Add heavy cream.
  10. Beat until incorporated.
  11. Unroll a purchased, chilled tart crust or roll out a homemade, chilled pâte brisée (short pastry).
  12. Press it into the prepared tart pan.
  13. Using fingers or a rolling pin, go over the top ridges of the pan. Pull away the excess dough.
  14. Tap a fork around the base of the pan. This will prevent the dough puffing up during baking.
  15. Spread jam or vin cuit thinly over the crust.
  16. Place the tart pan on a large, flat baking sheet. The baking sheet makes transporting the filled tart crust to the oven easier and will catch any spillovers during baking.
  17. Slowly pour the filling over the crust. Place in the pre-heated oven.
  18. Bake about 30 to 40 minutes, or until center gently giggles when the pan is lightly shaken.
  19. When cold, carefully remove from the tart pan.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/nion-gateau/