Salted Caramel Walnut Tart
Salted Caramel Walnut Tart
This recipe is a take on pecan pie and has become a favorite with my family and friends. It is easy to make and keep longer than it lasts. I think it is a must try for anyone and everyone. Enjoy making, eating, and entertaining friends and family with this delicious treat.
Equipment
- Removable bottom tart pan
Ingredients
Crust
- ⅔ Cup all-purpose flour
- 1/3 cup whole wheat flour
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 5 tablespoons unsalted, cold butter, cut in cubes
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Filling
- ¼ cup water
- ½ cup sugar
- ¼ cup honey
- ⅓ cup heavy cream
- 4 tablespoons salted butter
- 1 tablespoon cider vinegar
- ¼ teaspoon salt
- 2 large egg yolks
- 2½ cups roughly chopped walnuts
Instructions
- Preheat oven to 325°F. Grease the removable bottom tart pan thoroughly, line the bottom with a parchment paper cutout and grease that too. Set aside until ready to use.
- Add all-purpose flour, wheat flour, sugar, and salt to a food processor and process for few seconds to thoroughly incorporate the ingredients. Add cubed cold butter and process until combined. Add one egg yolk, 1 tablespoon vanilla extract and pulse until it is crumbly but not a rolling dough.
- Transfer to the prepared tart pan. Distribute the crumbs evenly in the pan before pressing in an even layer at the bottom. Use a measuring cup to smooth the bottom layer while pushing extra crumbs to form a neat fluted edge. Use two fingers, or finger and thumb to even out the edges into a smooth surface for a clean finish.
- Dock the surface thoroughly to prevent the crust from developing air pockets. Cover with a plastic wrap and freeze for 20 minutes.
- Meanwhile, add ¼ cup water to a heavy saucepan, also add ½ cup sugar, and ¼ cup honey. Cook on medium heat without stirring until it start to get golden brown. Lift the saucepan and swirl and cook until it is dark brown caramel. Be careful, there is a very fine line between golden brown and charred.
- Remove from heat and add heavy cream stirring continuously.
- Once the sauce is smooth, add 4 tablespoon cubed butter, 1 tablespoon cider vinegar, ¼ teaspoon salt. Continue to cook stirring. When well combined, let it cool for 30 minutes.
- At this point, put the crust in the preheated oven for 20 minute or until it is light brown. Remove and let it cool.
- Meanwhile, get back to the caramel, and add 2 egg yolk mixing to thoroughly combine. Add walnuts and make sure all the nuts are well coated with the caramel. Transfer the filling to the crust lined, baked, and cooled tart pan. Smooth it out with the back of spoon or offset spatula.
- Bake in preheated 350°F oven for 20 to 30 minutes. Let it set for at least 20 minutes before cutting into it. Have a delicious tea time treat, or a dinner dessert.
Notes
There are various techniques as well as ingredient variations for making a crumb crust. Traditional crumb crust recipe follows the traditional ingredients of graham crackers and butter but there are many other recipe which use flour, combination of flours with added ingredients such as honey, corn syrup, and egg yolks.
Having said that, there are various way of lining the tart pan with the crumbs at hand. Most common being dumping the crumbs in the tart pan and work towards the edges and move the crust up the side and then smooth the top of the edges to form a neat finish for a beautifully finished tart.
But some people also add the crumb all around the tart pan and form smooth sides first before working towards the center for a smooth well lined bottom. I have been used to starting in the center, but want to try the technique of starting the edges first, it is a good idea to try different techniques to have fun while baking. You can try and see which way works for you the best.
