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This nutty caramel tart combines crunchy nuts with sweet, buttery caramel. The golden shortcrust pastry pairs wonderfully with the indulgent filling, making it a perfect treat for anyone who loves comforting yet sophisticated desserts.
A tempting sweet sensation
I can't resist this tart. The crunchy nuts blend perfectly with the smooth caramel. I enjoy every minute of making it, and it always wows everyone. It's what I bake when guests come over, but honestly, I often whip it up just to treat myself.
What you'll need for your tart
I always start with a lovely homemade golden shortcrust base. For the filling, I roughly chop 250g of nut kernels to keep some texture. I need 180g of granulated sugar split between the nuts and caramel mixture. One egg binds everything together, 100g of heavy cream creates a velvety caramel, and a splash of water helps the sugar caramelize smoothly.
How to put it all together
First, I warm my oven to 180°C. I always go for homemade crust, which I prick all over and bake for 10 minutes. While that's happening, I mix my chopped nuts with sugar and egg. After the crust has had its initial bake, I spread this mixture over it. Then comes the tricky part - making caramel. I heat sugar with a bit of water until it turns amber. I take it off the heat before adding cream (watch out for splatters!) and pour this golden goodness over the nuts. I let everything cool down before digging in.
The trick to smooth caramel
Caramel really makes or breaks this tart. I watch it like a hawk while it cooks. As soon as it turns that beautiful amber shade, I take it off the heat. Then comes the tricky part where I add my cream, always off the heat to stay safe. This step needs your full attention but trust me, it's worth every bit of effort.
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Finishing flourishes
When plating, I like to sprinkle a few whole nuts on top and sometimes drizzle extra caramel. Want my favorite serving tip? Enjoy a slice while it's still warm with a scoop of vanilla ice cream melting on top. It's absolutely heavenly.
Frequently Asked Questions
- → Why bake the crust first?
Baking the crust alone keeps it firm under the filling. It ensures a crispy, well-cooked base once the tart is ready.
- → How do I get perfect caramel?
The trick is watching the sugar closely as it changes color. Pull it off the heat when it's golden, and add cream slowly to avoid lumps.
- → Can I make this ahead of time?
Sure, make it the day before and store it in the fridge. The caramel will soak into the walnuts, making it even tastier.
- → Can I swap out the walnuts?
Pecans or almonds work as substitutes. The flavor will change but stay equally delicious.
- → How should I store this tart?
Keep it in the fridge, covered, for up to 3 days. Let it sit at room temperature for 30 minutes before serving for better flavor.