Walnut caramel tart

Name: Walnut caramel tart
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 175 grams plain flour, plus extra for dusting; 85 grams butter, cut into small cubes; 50 grams caster sugar; 1 egg yolk; 200 grams caster sugar; 100 grams butter, cut into small pieces; 200 milliliters whipping or double cream; 200 grams shelled walnut half

Need a lacto ovo vegetarian dessert? Walnut caramel tart could be a super recipe to try. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 45g of fat, and a total of 623 calories. 85 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. This recipe from BBC Good Food requires butter, butter, caster sugar, and walnut half.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs.

Ingredients you will need

Fine Breadcrumbs

Butter

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.

Ingredients you will need

Egg Yolk

Dough

Water

Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.

Ingredients you will need

Beans

Roll

Equipment you will use

Rolling Pin

Oven

To make the filling, put the sugar in a large pan with 3 tbsp cold water.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour.

Ingredients you will need

Caramel Color

Sugar

Syrup

Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.

Ingredients you will need

Walnuts

Butter

Cream

Base

Equipment you will use

Frying Pan

Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin.

Equipment you will use

Oven

Serve warm or cold.

Equipment

Ingredients

Servings:

175grams

plain flour, plus extra for dusting 85grams

butter, cut into small cubes 50grams

caster sugar 1

egg yolk 200grams

caster sugar 100grams

butter, cut into small pieces 200milliliters

whipping or double cream 200grams

shelled walnut half

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.