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