Rojik inspired walnut tart

Angela Zhang and Jacob Teo

Raisin syrup (in place of thickened grape juice in rojik)

• 1.5 cups grape juice + more

• 1 cup raisins

• ½ cup brandy

• 1 tsp lemon juice

• 1 tsp lemon zest

• ⅛ tsp cinnamon

• Adding cornstarch/honey if needed to thicken

(instructions)

1. Boil all the ingredients except for lemon juice for 30 minutes, add grape juice as needed to keep consistency.

2. Take off heat and let cool a little, add lemon juice to boiled mixture

3. Blend until smooth

Walnut tart (for 11” tart tin)

• 2 cups all purpose flour

• ¾ cup butter, cubed

• ½ teaspoon salt 

• 1.5 cups walnuts

• 1 cup raisin syrup

• ⅔ cup butter, browned

• 2 tablespoons vanilla extract

• 1 tablespoon instant coffee

• ½ teaspoon allspice

• ¼ teaspoon nutmeg

• ¼ teaspoon anise

• 3 tablespoons whipping cream

(instructions)

1. Lightly toast walnuts in 350 degree oven (5-7 minutes)

2. Pulse flour, cubed butter, and salt until coarse sand consistency, press into tart tin evenly and bake at 350 for 20 minutes (until edges are lightly browned)

3. Boil raisin syrup, browned butter, instant coffee, spices, and whipping cream, stir in vanilla extract and toasted walnuts

4. Spoon hot mixture into prepared tart crust

5. Bake at 350 for 25 minutes (until bubbly)

6. Cool on rack

Whipped cream

• 1 cup heavy whipping cream

• Raisin syrup to taste

• Vanilla extract