I can’t explain how good this tart is. The crust, is on another level. Got the recipe from an e book i have called Rustic French Cooking Made Easy. Try it out and let me know what you think!
Salted Caramel Walnut Tart
Luscious walnut and caramel tart
Ingredients
For the Pate Sablee (Pastry Crust)
- 3/4 cup 90g powdered sugar
- 1/4 cup 25g ground almonds
- 1 3/4 cups 220g AP flour
- 1/2 tsp salt
- 1/2 cup 113g softened butter
- 1 egg
For the Filling
- 3/4 cup 150g sugar
- 2 1/2 tbsp 53ml honey
- 2 tbsp 30ml whole milk
- 1 tsp lemon zest
- 3/4 cup 180ml whipping cream
- 1/4 cup +2tbsp 87g butter
- 1/2 tsp salt
- 300 g whole walnuts I would add a bit less as it was over walnutty (around 200g)
- sea salt flakes for sprinkling
Instructions
For the crust
- Combine powdered sugar, ground almonds, flour and salt. Add in the butter and the egg and mix with your hands to form a smooth ball. Wrap with plastic wrap and refrigerate for at least 30 minutes
- Preheat your oven to 180C
- Take the dough out of the fridge and roll it between two large sheets or parchment paper
- Place it in a 9inch (23cm) pie dish with a removable base preferably
- Poke the bottom of the crust with a fork and line the top with parchment paper. Fill with pie weights or any dry beans to keep it from puffing up while baking
- Bake for 25 mins until the edges are golden, remove paper and weights and bake for an additional 5-7 mins until the base is golden. Transfer to a cooling rack
To make the filling
- Combine sugar, honey, milk, and lemon zest in a large saucepan over medium heat. Swirl the pan to dissolve the sugar, do not stir with a spoon. When it comes to a boil stop swirling and let it caramelize for 4-5 min or until the desired color is achieved. Careful as it burns fast
- When you get the caramel color, remove the pan from the heat and immediately pour in the whipping cream, making sure to be careful as it might splatter
- Whisk until cream is incorporated then stir in the butter and salt. Finally add the walnuts and mix until evenly coated
- Immediately pour into pie crust, wait until it cools and chill for two hours before serving
