3 Sweet Treats with Omega Walnuts

Enjoy Locally Grown Walnuts from WA

We're delighted to be stocking Omega raw premium walnuts on Dirty Clean Food!

Omega Walnuts are only large-scale walnut grower in Western Australia. Their walnut farm consists of two orchards; one in Manjimup and one in Nannup, Western Australia. Between the two orchards there are some 64 HA planted with a number of walnut varieties, including Chandler Howard and Tullare, with the major orchard of 60HA and the processing centre being at Manjimup.

Ingredients

• Empire Pastry Vanilla Sweet Shortcrust sheet or ready to bake flan
• 3/4 cup walnuts
• 4 tbsp butter (unsalted and softened)
• 1/4 tsp salt
• 2 tsp vanilla paste
• 1 egg
• 3 - 4 figs halved
• 1/2 cup apricot (or your favourite ) jam, heated 

Method

1. Defrost the pastry in the fridge.
2. Blind bake the pastry (line the pastry with baking paper and weights) in a 180 degree oven for 15 mins then a further 4 mins without the paper and weights until light browned and cooked through.
3. In a small food processor, blend the walnuts with sugar until fine, place into a bowl and mix with the butter, salt, vanilla and egg until just combined.
4. Spread into pastry case, top with figs.
5. Brush with a little of the melted jam and place into a 170 degree oven for 20 mins. Turn halfway.Baste again with more jam and bake for a further 10mins or until the frangipane is cooked. Glaze once more and leave to cool.
6. Serve with cream or ice-cream, equally good as is for a picnic or beach snack.

Ingredients

For the crust:

• 1/4 cup golden syrup125g
• unsalted butter
• 1 cup oats
• 1 cup dried fruits of your choice (apricots, dates, cranberries, blueberries, figs)
• 3/4 cup chopped Omega Walnuts
• 1/2 cup SR Flour
• 1/2 cup Coconut Sugar (or light brown sugar)
• 1 tbsp Toasted Sesame

Method

1. In a small saucepan melt the butter and golden syrup together.
2. In a large bowl add all other dry ingredients and mix well.
3. Pour in the melted butter and golden syrup and mix together until well combined.
4. Press into prepared tin and bake for 25-40 minutes.
5. Let cool completely in tin (it will firm up) before cutting. Store in an airtight container.

Ingredients

For the crust:

• 200g plain flour
• 100g unsalted butter
• 80g caster sugar
• 2 egg yolks, whisked

Blend together in a food processor until just combined. Careful not to over mix. Form into a round, wrap and refrigerate for 30 mins. Butter a loose bottom non stick flan tin and roll the pastry out to fill the tin and press in the sides. 

Blind bake by lining with baking paper and weights for 15 mins in a 180 oven; remove paper and weights and bake for a further 10mins until golden.

For the filling:

Mix all together in a large bowl

• 3 whole eggs and 3 yolks
• 200g dark brown sugar 
• 340g runny honey
• 2 tbsp thick cream
• 1 tbsp flour
• 1 tsp vanilla paste
• 200g Omega Walnuts (toasted in a 160 oven for 15 minutes)

Assemble & Bake

1. Place your baked tart shell on a baking tray and reduce the oven to 160 degrees.
2. Pour the filling into the blind baked tart shell and bake until just set - 25 -35 mins. Cool to roomtemperature and refrigerate.
3. Finishing touch:Melt 90g dark chocolate in a bowl over a saucepan of simmering water. Careful that the water is not touching the bowl. Drizzle over the cold tart.Leave until chocolate is set and serve.Perfect with ice-cream and freezes well.