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This caramel and nut tart brings together the lovely crunch of nuts with smooth, sweet caramel. Its golden shortbread base topped with an irresistible filling makes it a standout choice for anyone who loves cozy yet fancy desserts.
A truly irresistible sweet treat
I'm totally hooked on this tart. The crunchy nuts blend amazingly with the silky caramel sauce. Making it always puts me in a good mood, and it never fails to wow everyone. I pull this out when guests come over, but let's be honest - I often whip it up just to treat myself.
What you'll need for your tart
First thing's always a tasty homemade shortcrust pastry with that golden finish. For the filling, I grab 250g of nut kernels and roughly chop them to keep some texture. You'll need 180g of regular sugar split between the nuts and caramel mixture. One egg helps bind everything, 100g of heavy cream makes the caramel nice and smooth, plus a bit of water to help the sugar melt properly.
How I put it all together
I always start by getting my oven hot at 180°C. I prefer making my own pastry which I prick all over before baking it for 10 minutes. While that's happening, I mix my chopped nuts with sugar and the egg. After the pastry comes out, I spread this mixture on top. Then comes the tricky part - the caramel: I heat sugar with a splash of water until it turns amber. Off the heat, I carefully add cream (watch out for splashes!) and pour this yummy mixture over the nuts. Then I just let it cool down before diving in.
My trick for flawless caramel
The 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 right away. Then comes the fun part where I stir in the heavy cream, always off the heat so it doesn't bubble over. This step needs your full attention, but trust me, you'll be so glad you took care with it.
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The finishing special touches
When serving, I like to scatter a few whole nuts on top and sometimes drizzle extra caramel over it all. Want my best suggestion? Serve a slice while it's still a bit warm with a scoop of vanilla ice cream that slowly melts on top. It's honestly heaven on a plate.
Frequently Asked Questions
- → Why blind bake the crust?
Blind baking ensures the crust doesn’t get soggy under the filling. This keeps it crisp and perfectly baked for the finished tart.
- → Tips for perfect caramel?
Keep a close eye on the sugar as it changes color. Remove it from heat once golden, and add cream slowly to prevent clumps.
- → Can I make it ahead of time?
Yes, you can prepare it a day early and store it in the fridge. The caramel soaks slightly into the nuts, enhancing the flavor.
- → Can other nuts be used?
Pecans or almonds are great substitutes for walnuts. The flavor will be different but just as tasty.
- → How should I store it?
This tart stays fresh up to 3 days in the fridge. Cover it well to prevent drying. Let it sit for 30 minutes at room temperature before serving for the best taste.