Maple, rice, and barley malt syrups boil together with almond milk and walnuts to fill this double-crusted French walnut tart, deepened with cashew butter, brandy, and a whisper of orange extract.
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Preheat oven to 350°F.
Roll out first dough and transfer to tart pan; chill for 15 minutes . Trim edges of rolled dough, allowing 1-inch overhang. Cover and chill for 30 minutes more. Roll out other half of dough and transfer to sheet pan. Cover and chill until ready to use.
In one-gallon pot, combine sweeteners. Bring to , lower heat and add lemon juice, salt, almond milk, and walnuts.
Whisk in nut butter, extracts, and brandy. Add arrowroot slurry. Mix on medium low heat until mixture thickens slightly. Remove from heat and cool.
Pour walnut mixture into tart shell. Place top dough over filling, trim and seal edges. Cut a few vents.
for 30-40 minutes until crust is firm and golden.
Cool before serving (about 25 minutes ).
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