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.
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.
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.
Prepare the soft caramel: heat 100 g of sugar with water. When it caramelizes, add the cream and whisk vigorously for a few minutes.
To finish, top the tart with walnut halves. Drizzle with warm soft caramel. Let it cool before serving.
0 servings
6
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