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“This can be backed in a pie dish or a tart pan with removable bottom.”
1hr 25mins

Ingredients Nutrition


  1. Set oven to 375 degrees (bottom oven rack).
  2. Prepare a deep-dish 9-inch glass pie plate or a 8.5-inch tart pan with removable bottom.
  3. In a food processor pulse the flour, walnuts, brown sugar and salt to combine.
  4. Add in COLD butter cubes and pulse until coarse crumbs form.
  5. In a small bowl or cup whisk together the egg yolk and cold water.
  6. With the machine running add in the egg/water mixture to the flour mixture and blend for 10 seconds.
  7. Press the dough into the pie plate or tart pan with removable bottom; chill for 15 minutes.
  8. For the filling; in a small bowl combine dark brown sugar with cornstarch.
  9. In a large bowl beat eggs until pale and fluffy (about 5 minutes).
  10. Add in the sugar/cornstarch mixture, corn syrup, butter and vanilla; beat well to combine.
  11. Sprinkle the 1-1/2 cups chopped walnuts over the bottom of the chilled crust.
  12. Spoon the filling mixture evenly over the top.
  13. Place a sheet of heavy-duty foil on the lower oven rack, then place the tart on the foil.
  14. Bake for 55-60 minutes or until crust is golden and the center is slightly jiggly.
  15. Cool before slicing.
  16. *NOTE* Spoon any liquid that seeps from the tart over each slice when served.

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