Taste of Cyprus Local Food Walnut tart with chocolate mousse and commandaria sauce

Walnut tart with chocolate mousse and commandaria sauce

By chef Panikos Hadjittofi


For the dough:

450 gr (3 cups) flour

165 gr (3/4 cups + 1 small teaspoon) sugar

6 yolks

60 ml (4 tablespoons) of water

180 gr butter


For the filling:

4 eggs

150 g r(3/4 cups) of sugar,

150 gr (About 1 1/4 cup) chopped walnuts

1 teaspoon of cinnamon

1 teaspoon of carnation powder

1 teaspoon baking powder

100 gr (1 cup) Galet (ground toasted bread)

10 gr (2 teaspoons) corn flour

25 gr (1 tablespoon) honey

1 sachet of vanilla


For the mousse:

250 g black chocolate

250 ml (1 cup) cream

150 ml (3/5 cups) heavy cream mixed with whipped cream (1 1/5 cup whipped cream)


For the syrup:

200 ml water

200 g (1 cup) sugar

50 g (2 tablespoons) of honey


Commandaria sauce:

2 cups commandaria,

Mastic ice cream and a spoon sweet for serving (optional)


Step 1:

Dough: Mix all the ingredients together in a mixer until they bind and become a soft dough. Make the dough into a ball, wrap it in a plastic film and keep it in the fridge for about 2 hours. Then, open it on a sheet of 1 ½ cm thick and put inside of a 28 cm diameter tart mold.

Prepare the syrup: Stir the water with sugar and honey and when the sugar melts, let it boil and simmer on low heat for 10 minutes. Remove it from the fire.

Step 2:

Filling: Preheat the oven to 180 ° C. Mix the eggs in the bowl with the sugar. Mix all other ingredients in a second bowl and incorporate them into the egg mix with sugar with a wooden spoon. When all is tied, empty the mixture in the dough pan. Bake the tart in the oven for 30-35 minutes. As soon as you remove the tartar from the oven, pour it over with the cold syrup and put it in the refrigerator.

Step 3:

Prepare the chocolate mousse: Heat the cream until it starts to boil – bubbles will appear in the saucepan’s surroundings – remove it from the fire and pour the chocolate. Stir until it melts and becomes a smooth ganache. When the ganache is cold, add the cream, stirring gently, carefully, taking a mixture from the bottom and bringing it to the surface until it is homogenized. Spread it onto the surface of the tart.

Prepare the Commandaria sauce, simmering the Commandaria in a kettle until it evaporates and half is left.

Serve the tart and accompany it with the commandaria, sweet walnut and mastic ice cream.



Top Stories

New record number of new cases of COVID-19 on Tuesday: 152

The Health Ministry announced 153 new COVID-19 cases on 20 October, out of 4,410 laboratory tests, taking confirmed infections to 2, 839. The break-down of...

Stench in Kokkinotrimithia and Mammari due to farms and burned garbage

Citizens of Kokkinotrimithia and Mammari contacted philenews and complained that at the Kafkalla location some people threw a huge quantity of garbage and set...

Police chasing suspects in Paphos

Members of the Anti-Narcotics Unit who were watching some suspects for drug trafficking, according to first information, chased a suspicious vehicle which tried to...

71-year-old dead in accident

During an accident that took place this morning in the district of Nicosia, 71-year-old Andreas Alexandrou from Kato Moni of Nicosia District lost his...

Rain and hail in Lympia and Xylotympou (PHOTOS)

Rain and hail were seen in various areas of Cyprus. Social media users published photos from Lympia and Xylotympou. (philenews)


Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...


No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...