Nutrition Facts
6 servings
6
Recipe for Nut and Caramel Tart
No Reviews
Here is a nut and caramel tart, perfect for autumn. It combines the crunch of nuts with the sweetness of caramel on a crumbly pastry. Easy to make, this recipe requires few ingredients and is accessible even to beginners in the kitchen. The result is an elegant dessert that will please both at tea time and at the end of a meal.
Sure, please provide the text you would like to have translated.
250 Walnut pieces
80 Sugar
1 Egg
For the caramel
100 Sugar
10 Sour cream
½ Water
Directions
1
Preheat the oven to 180°C (thermostat 6). Line a 26 cm diameter tart pan with the shortcrust pastry, leaving the parchment paper. Cover the bottom of the pastry with a round of parchment paper and fill it with dry beans or fruit pits.
2
Slide the dough into the oven and bake for 20 minutes. Blend 50 g of nuts with 80 g of sugar and the beaten egg. Pour over the dough, removing the beans and the piece of parchment paper. Put in the oven at 150°C (thermostat 5) for about ten minutes.
3
Prepare the soft caramel: heat 100 g of sugar with water. When it caramelizes, add the cream and whisk vigorously for a few minutes.
4
To finish, top the tart with walnut halves. Drizzle with warm soft caramel. Let it cool before serving.
Ingredients
Sure, please provide the text you would like to have translated.
250 Walnut pieces
80 Sugar
1 Egg
For the caramel
100 Sugar
10 Sour cream
½ Water
Directions
Directions
1
Preheat the oven to 180°C (thermostat 6). Line a 26 cm diameter tart pan with the shortcrust pastry, leaving the parchment paper. Cover the bottom of the pastry with a round of parchment paper and fill it with dry beans or fruit pits.
2
Slide the dough into the oven and bake for 20 minutes. Blend 50 g of nuts with 80 g of sugar and the beaten egg. Pour over the dough, removing the beans and the piece of parchment paper. Put in the oven at 150°C (thermostat 5) for about ten minutes.
3
Prepare the soft caramel: heat 100 g of sugar with water. When it caramelizes, add the cream and whisk vigorously for a few minutes.
4
To finish, top the tart with walnut halves. Drizzle with warm soft caramel. Let it cool before serving.
Notes
-
Jessy
Super good discovery this recipe. I modified it a bit because I was afraid it would be too heavy and the final result was just perfect. This will be part of my must-haves! I made: -
Val
Really a delight! Without looking at the comments, I naturally reduced the amount of sugar (50g instead of 80g) and that's more than enough! I even think that next time I will only use 40g! The amount of caramel is a bit light! Next time I will make more and I will try it with salted butter! -
copilote
Super good recipe, but taking the comments into account, I reduced the amount of sugar, and the result is really great! Even better with salted butter caramel!!! Thank you for this recipe, which is very popular during this autumn season... -
cc
Excellent! For the tart base, I do decrease the sugar a bit. My best compromise = 50 g of sugar and 50 g of nuts. For the caramel, I use 150 g of sugar, as 100 g is a bit too little :) (and being the indulgent person I am, I add 75 g of cream and 75 g of salted butter....) A real success, thank you for this recipe! :) -
Mathilde
Thank you for this recipe very good. This pie can provide a pleasant moment. By removing the sugar from the topping and leaving just the one from the caramel... It would be better! My suggestion: I toasted the nuts in a dry pan and it adds a nice touch.
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH