Belgian Bakery Recipe / Walnut Tart

Coconut Tart Crust:

300 gr. All Purpose Flour

140 gr. Fine Sugar

3 gr. Salt

8 gr. Vanilla Sugar (or 1 tsp. Vanilla Essence)

6 Egg Yolks (from eggs that weigh 58-60 gr. each with shell)

180 gr. Cold Unsalted Butter

Tart Ring Size: 26cm

Walnut Filling:

300 gr. Finely Ground Walnuts

150 gr. Brown Sugar

50 gr. Melted Unsalted Butter