Caramel-Nut Tart

Name: Caramel-Nut Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 1 large egg, separated; 118 milliliters heavy whipping cream; 1 Tbsp honey; 59 milliliters orange juice; 2 teaspoons finely grated orange peel; 71 grams 1/2 cup pine nuts (about , lightly toasted; 59 milliliters powdered sugar; 71 grams 1/2 cup roasted unsalted cashews (about; 0 teaspoons salt; 237 milliliters sugar; 2 Tbsps (1/4 stick) unsalted butter; 1 teaspoon vanilla extract; 71 grams 1/2 cup walnut pieces (about , lightly toasted; 59 milliliters water

You can never have too many dessert recipes, so give Caramel-Nut Tart a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 7g of protein, 25g of fat, and a total of 463 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet. Head to the store and pick up sugar, pine nuts, heavy whipping cream, and a few other things to make it today.

Instructions

Using electric mixer, beat butter,powdered sugar, and salt in medium bowlto blend.

Ingredients you will need

Powdered Sugar

Butter

Salt

Equipment you will use

Hand Mixer

Add egg yolk and cream; beatuntil smooth.

Ingredients you will need

Egg Yolk

Cream

Add flour and beat just untildough comes together. Turn dough out ontolightly floured surface and knead briefly tocombine. Gather dough into ball; flatteninto disk. Wrap in plastic and freeze untilfirm, about 15 minutes.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Roll out dough on lightly flouredsurface to 12-inch round.

Ingredients you will need

Dough

Roll

Transfer to 9-inchdiametertart pan with removable bottom.Gently fit dough into pan, trimming allbut 1/2 inch of overhang. Fold overhang in,forming double-thick sides. Pierce bottom ofcrust all over with fork. Freeze 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Preheat oven to 350°F. Line crust withfoil. Fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Oven

Bake until sides are set, about 20 minutes.

Equipment you will use

Oven

Remove foil with beans.

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Beans

Equipment you will use

Aluminum Foil

Bake crust untilgolden, pressing with back of fork if crustbubbles, about 20 minutes longer.

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Crust

Equipment you will use

Oven

Meanwhile, whisk egg white in smallbowl until thick and foamy.

Ingredients you will need

Egg Whites

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Whisk

Brush hot crust lightly with somebeaten egg white and place on rack to cool.Maintain oven temperature.

Ingredients you will need

Egg Whites

Crust

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Oven

Stir sugar and 1/4 cup waterin heavy medium saucepan over low heatuntil sugar dissolves. Increase heat tomedium-high and bring to boil, brushingdown sides of pan with wet pastry brush.Cook until syrup is deep amber, swirlingpan occasionally, about 9 minutes.

Ingredients you will need

Sugar

Syrup

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Removefrom heat and pour in juice, then cream.

Ingredients you will need

Cream

Juice

Whisk over low heat until smooth.

Equipment you will use

Whisk

Whisk inbutter, honey, orange peel, vanilla, and salt.Stir in cashews, pine nuts, and walnuts.

Ingredients you will need

Orange Zest

Pine Nuts

Cashews

Vanilla

Walnuts

Honey

Salt

Equipment you will use

Whisk

Pour filling into crust.

Ingredients you will need

Crust

Bake tart untilfilling is bubbling thickly all over, about22 minutes. Cool tart completely on rack.DO AHEAD: Can be made 1 day ahead. Coverwith foil and store at room temperature.

Equipment you will use

Oven

Aluminum Foil

Cut tart into wedges and serve.