California Walnut Praline and Toasted California Walnuts
Pastry Chef Danielle Spencer of Win Son Bakery | New York, NY
When thinking about highlighting California walnuts, I really wanted to make a walnut tart and tie it to what we do here at Win Son Bakery. I love our signature egg tart so much that I thought adding California walnuts to it could be perfect. Turns out, it is. The creamy California walnut filling complements the egg custard and buttery pastry so well. —Pastry Chef Danielle Spencer
Adapted by StarChefs | November 2026 | Photo: Alexander Zeren
INGREDIENTS
Water Dough:
480 grams all-purpose flour
200 grams high-gluten flour
10 grams kosher salt
40 grams condensed milk
4 whole eggs
120 grams unsalted butter
Fat Dough:
600 grams pastry flour
400 grams unsalted butter
320 grams all-vegetable shortening
10 grams kosher salt
Egg Tart Dough:
All-purpose flour
California Walnut Custard:
500 grams boiling water
180 grams granulated sugar
200 grams California walnuts
40 grams condensed milk
300 grams whole eggs
32 grams egg yolks
5 grams kosher salt
5 grams vanilla paste
To Assemble and Serve:
Yield: 1 tart
Bench flour
Toasted California walnuts
METHOD
For the California Walnut Custard:
Bring a pot of 500 grams water to a boil. Add sugar and stir until sugar is fully dissolved. Remove from heat and let cool to room temperature. Transfer to a Vitamix Commercial blender. Add walnuts and blend until smooth and creamy. Set aside. In a mixing bowl, whisk together remaining ingredients. Whisk in walnut cream mixture. Double strain and let sit 20 minutes at room temperature. Transfer to an airtight container and refrigerate.
For the Water Dough:
In a mixing bowl, combine flours and salt. Set aside. In a separate bowl, combine condensed milk, eggs, and 192 grams cold water. Set aside Transfer dry ingredients to the bowl of a stand mixer fitted with a paddle attachment. Add butter and mix until butter is mostly incorporated. Add wet ingredients and mix until dough comes together. Transfer to a floured-work surface. Shape dough into a rectangle and wrap tightly in plastic wrap. Refrigerate 6 hours.
For the Fat Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients. Mix until just combined. Transfer to a floured work surface. Shape dough into a rectangle and wrap tightly in plastic wrap. Refrigerate 6 hours.
For the Egg Tart Dough:
Place Water Dough on a floured work surface. Roll out until large enough to fully encase Fat Dough. Place Fat Dough on top of Water Dough. Seal to enclose. Using a rolling pin, roll out dough to 12-inch in length. Fold one side into the center, then fold the other side over it. Wrap tightly in plastic wrap and refrigerate 2 hours. Repeat fold. Wrap tightly in plastic wrap and refrigerate overnight.
To Assemble and Serve:
Heat oven to 400°F. Let California Walnut Custard come to room temperature. Place Egg Tart Dough on a floured work surface. Using a rolling pin, roll out to 4-millimeter thickness. Line 4-inch fluted tart molds with dough. Pour California Walnut Custard over top, filling shell three-quarters of the way. Place on a half sheet tray and bake 12 minutes. Reduce oven temperature to 325°F. Bake additional 12 minutes, until tart is lightly golden and Egg Tart Filling is set. Garnish with toasted California walnuts.
