Caramel and Nut Tart

I love caramel and found this recipe in my magazine cuttings. It's not a difficult caramel to make, as I've had many disasters with it in the past! 

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 bigger nuts in a lovely caramel coating. A moreish tart for a special occasion or a sweet treat.


Very delicious and very French. This would be the perfect use for really good walnuts.
Suelle said…
This looks delicious! I like the idea of caramel made with creme fraiche - it sounds as if it would be a little less rich.
Snowy said…
Phil, my neighbour had a prolific walnut tree, and kindly gave us a carrier bag full every year!

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