Nut-caramel tart

12 servings

120 minutes

Nut-caramel tart is an exquisite French dessert that embodies the harmony of a crispy shortcrust base, rich creamy caramel, and crunchy walnuts. This tart emerged as a variation of classic French pies where caramel and nuts play the main role. Its flavor is deep and rich, combining the sweetness of caramel with a hint of nutmeg's spiciness. The texture is perfectly balanced: the crumbly base yields to the delicate, gooey caramel while the nuts add a pleasant crunch. Such a tart is served in expensive Parisian cafes but can also be made at home. It pairs wonderfully with a cup of aromatic coffee and will be the centerpiece of any festive table, leaving everyone with its rich taste and elegance.

Energy value per serving

• Calories: 543.3
• Proteins: 7.8g
• Fats: 43.8g
• Carbohydrates: 32.5g

Ingredients

• Shortcrust pastry: 380 g
• Walnuts: 360 g
• Cream 30%: 630 g
• Sugar: 150 g
• Salt: 2 g
• Vanillin: 1 g
• Nutmeg: 1 g

Cooking steps

1. Preparing the crust. Take a round mold with a diameter of 28 cm and lay the bottom with shortcrust pastry (about 250 g for the bottom and the rest for the sides) to a height of 1-2 cm. Wrap the sides with parchment paper (the paper should be slightly taller than the sides) and place it in the freezer for about 10 minutes. Then take out the crust, line the bottom with parchment and fill it with any grain, baking it in the oven for 10 minutes at a temperature of 200 degrees. Then remove it, take out the grain and parchment (do not remove parchment from sides) and bake for another 18 minutes at a temperature of 180 degrees. Remove parchment from sides and let cool.

   Required ingredients:

   • Shortcrust pastry: 380 g
   • Shortcrust pastry: 380 g

2. Preparing caramel. In a large saucepan, add 150g of sugar and 1-2g of grated nutmeg, place it on the heat, and melt the sugar until it turns dark amber (stir constantly as the sugar can burn at the bottom while still not melted on top). At the same time, in a medium saucepan, heat 630g of 30% cream and 1-2g of vanilla. Cook them on low heat as they should reach boiling when the sugar is the right color. Then remove the sugar from the heat and pour in the cream, placing it back on the heat. Cook the caramel for 25 minutes (after 10 minutes, add a little salt) and stir constantly to prevent burning.

   Required ingredients:

   • Sugar: 150 g
   • Nutmeg: 1 g
   • Cream 30%: 630 g
   • Vanillin: 1 g
   • Salt: 2 g

3. We fill the tart. When our caramel is ready, we add nuts to it and mix. We pour the caramel into the tart and spread it evenly.

   Required ingredients:

   • Walnuts: 360 g