Walnut and Caramel Tart


I love caramel and found this recipe in my magazine cuttings. Happily it's not a difficult caramel to make, as I've had many disasters with it in the past! You can make your own shortcrust pastry or use ready made, which I did.

You need:  Pack of shortcrust pastry, 2 eggs, 100g caster sugar, 60g butter, 100g walnuts chopped finely and 100g walnut halves

For the Caramel:
20g butter, 100ml crème fraîche, 150g caster sugar

Preheat oven 180C/gas4                 22cm tart tin

For the tart:
Cut the butter into pieces and melt for 1 min in a microwave. Leave to cool.
Beat the eggs and caster sugar using an electric mixer or hand mixer till white and fluffy.
 Add the chopped walnuts and melted butter and gently mix together.
Roll out pastry to fit a tart tin which is at least 2.5cm high.
Grease the tin then line with the pastry.
Add the nut mixture gently.
Bake for about 30 mins till golden.

Put the sugar in a pan and melt till brown. Heat the cream till boiling and pour over the sugar, mixing with a wooden spoon. Add the butter cut into pieces.

Put the walnut halves evenly over the tart, then pour over the caramel.
Leave to cool before eating!

Nice crunchy pastry, nuts in a soft filling and then the crunchy nuts in a lovely caramel coating. What's not to like? A moreish tart for a special occasion or for a sweet treat.




Lovely double layer tart and at this time of the year I'm looking forward to finding some good walnuts (assuming that there are any around in this year of strange weather).

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