Walnut caramel tart
Shortcrust pastry with walnuts in a cream caramel filling.
Active time1 h
Cooking40 min
Total1 h 45 minResting : 20 min
Add to my week
Loading your week…
Ingredients
- 185 g unsalted butter
- 200 ml full-fat whipping cream
- 1 egg yolk
- 200 g shelled walnuts
- 75 ml water
- 175 g plain wheat flour
- 250 g caster sugar
Preparation
Separate the egg yolks from the whites. Beat the yolk. Rub together the flour, 85 g butter and 50 g sugar. Add the yolk and 30 ml cold water without overworking. Roll between sheets of parchment and line a reference 24 cm tart tin. Chill for 10 minutes.
185 g unsalted butter1 egg yolk75 ml water175 g plain wheat flour250 g caster sugar- mixing bowl
- rolling pin
- tart tin
- baking parchment
Heat the conventional oven to 190 °C. Line the pastry with parchment and baking beans. Blind-bake for 10 minutes, remove paper and beans, then bake for 5 more minutes.
- oven
- tart tin
- baking parchment
- baking beans
Heat the reserved 200 g of sugar with the remaining 45 ml of water to an amber caramel without burning. Off the heat, carefully add the reserved 100 g of butter, then the cream. Beware of very hot splashes. Return to the heat and stir until thickened, then add the walnuts.
200 ml full-fat whipping cream200 g shelled walnuts- heavy-bottomed saucepan
- spoon
Fill the baked pastry case. Bake for another 10 minutes until bubbling. Cool for at least 10 minutes before carefully removing from the tin.
- tart tin
- oven
- cooling rack
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration