Caramel Nut Tart

Desserts | January 25, 2017 | By

My nutty friends…this is your tart! A medley of mixed toasted nuts swirled together with rich, creamy caramel and sprinkled with sea salt! Serve with whipped cream or vanilla ice cream! Blissful! You will need a 9″straight sided tart pan with a removable bottom or you could make this very easy and use individual store bought tart shells, but the tart pastry is very easy to make. You’re gonna go nuts over this one!

Ingredients:
Serves 8 – 10
• 1- 3/4 cups of mixed nuts of your choice (pecans, cashews, macadamias, walnuts, almonds)
• sea salt for sprinkling on finished tart
Caramel Sauce
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 3 Tbs butter
• dash of salt
Tart Pastry
⦁ 1 stick of softened butter
⦁ 2 Tbs of sugar
⦁ 1 large egg yolk
⦁ 1 1/4 cups of flour plus more for rolling out dough
• 2 Tbs of ice water

Directions:

Start by toasting the nuts: Just place all of your nuts in a large skillet over medium heat. Cook for 6 minutes or until fragrant, stirring occasionally.
Now for the caramel sauce: Bring the sugar and 1/4 cup water to a boil in a small saucepan over med-high heat, stirring to dissolve the sugar. Then, bring to a boil, swirling the pan until the mixture turns a deep amber color, about 8-10 minutes,turn the heat to low and slowly add in the cream, stir and and cook until smooth, about 2 minutes. Remove from the heat and stir in the butter and a dash of salt.
For the pastry, cream together the butter and sugar, then with the mixer running, add in the egg yolk, scraping down the bowl. On low speed, add in the flour slowly until incorporated, then add in the ice water just until it holds together, squeeze it with your fingers, if it seems too crumbly, add a little more ice water until it does hold together.Turn out onto a floured surface and shape into a ball or a disk, wrap in plastic wrap and chill for 30 minutes to an hour. Then butter your tart pan and roll out your dough on a floured board to 1/4-inch thickness and 12 inches in diameter.
Place over the fluted tart pan and press with your fingers to fit snugly against the bottom and sides. Use a knife and remove excess dough from the top.Cut a circle of foil to cover the bottom of the tart and weight it down with dried beans. Bake at 350° for 15 minutes. Remove the beans and foil and continue to bake until light golden brown, about 5 more minutes. Remove from the oven and add the mixed nuts into the tart shell, pour the caramel sauce over the nuts and sprinkle with a little sea salt. Let cool completely.Slice into small wedges and serve, delish with whipped cream or vanilla ice cream or yogurt.

Note to cooks:  If using individual store bought tart shells, just divide the toasted nuts evenly into the tart shells and pour the caramel sauce over evenly, sprinkle with sea salt and enjoy!

 

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