This is FABULOUS!!!!! Seriously, I can't praise it enough!! I am a budding pastry chef and made this as a special when the head pastry chef was out of town. The one and only thing I changed was I subbed pecans for the walnuts (I think they have a nicer flavor), but otherwise made the tart to the letter, and it was PERFECT!!!! I used our restaurant's all-purpose shortbread recipe for the crust, and I brushed the crust with egg whites before baking, and it couldn't have been simpler or turned out any better! I got rave reviews from the guests, the sous chef, all the servers, and the boss/executive chef. This is on my stand-by dessert specials list!! Put it this way.... If I can proudly serve this as a special at a high-end restaurant, then you know its a winner!!

Absolutely delicious, however I did find that while making the tart the sugar content seemed excessive. I halved the quantity and the tart was a winner! I live in Portugal at the moment and the good thing is all the ingredients should be available anywhere you live, but the tart would be a hit anywhere!