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Caramel Nut Tart

We've used as many nuts as we could find for this tart, and we don't regret a thing! The tart is bursting with walnuts, almonds, and macadamia nuts. Also, we've added some raisins in the mix to bring some more sweetness. Plus the homemade caramel sauce on top does absolute wonders!
We've used as many nuts as we could find for this tart, and we don't regret a thing! The tart is bursting with walnuts, almonds, and macadamia nuts. Also, we've added some raisins in the mix to bring some more sweetness. Plus the homemade caramel sauce on top does absolute wonders!

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Ingredients

3.5 ounces of walnuts
5 ounces of almonds
4 ounces of macadamia
1 ½ cups of flour
4 ounces of butter
1 egg yolk
1 tablespoon powdered sugar
1 cup sugar
½ cup water
1 tablespoon heavy whipping cream
3 tablespoons of raisins

Ingredients

Steps

1
Done

Add the walnuts, almonds, and macadamia nuts in a baking dish.

2
Done

Slide the dish into the oven and bake the nuts for the next 20 minutes at 360 degrees F/180 degrees C.

3
Done

Sift the flour through a strainer and place it in your food processor.

4
Done

Add the butter, egg yolk, a tablespoon of water, and powdered sugar. Mix until smooth.

5
Done

Dust your working space with flour and lay the dough on it. Use your hands and shape the dough into a ball. Wrap it in plastic foil. Refrigerate for 15 minutes.

6
Done

Lay the dough on your working space and level it until thin.

7
Done

Lay it in a round tart dish, approximately 12 inches (30 cm in diameter).

8
Done

Remove the excess dough and level it well. Pinch with a fork.

9
Done

Slide the dish into the oven and bake it for 25 minutes at 330 degrees F/165 degrees C.

10
Done

Heat a skillet over medium heat, and add the sugar in it. Add the remaining water and heat it until bubbles start forming at the surface.

11
Done

Give it a good stir, and add the whipping cream. Cook on low heat for 25 minutes to obtain a smooth caramel.

12
Done

Add the roasted nuts and raisins over the tart crust.

13
Done

Pour the caramel and bake it again, this time for 25 minutes at 330 degrees F/165 degrees C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

620 kcal
Calories
11 g
Protein
46 g
Fat
44 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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