This is a nice easy tart to make, but gives the impression it's luxurious. It's one of my family's favourite desserts.
Here I go reminiscing again, but in France my neighbour over the road had a walnut tree, and gave me carrier bags full of them. Ahhh! No carrier bags full, but a special offer on walnuts in a supermarket was the incentive for making this tart.
For the shortcrust pastry - 250g flour, 130g butter, 2 tspn sugar, pinch salt and water.
Am not going to tell you how to make pastry!
Preheat oven 180C/gas4 Line a tart tin with the pastry.
For the filling - 250g chopped walnuts, 2 eggs, 400ml crème fraîche, 2 tbspn salted caramel and 2 tbspn soft brown sugar
Beat the eggs with the cream and the caramel. Sprinkle the nuts over the pastry, keeping a few back to decorate afterwards. Pour over the cream mixture and sprinkle on the soft brown sugar.
Bake for 35 mins.
Decorate with some walnuts before serving.
I love this tart. It's rich and has a lovely gooey, crunchy filling which contrasts well with the pastry. I bought a jar of salted caramel, but you could make your own!
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