Salted
Caramel Walnut Tart Recipe
Ingredients
:
2
large eggs, lightly beaten
1/4
cup plus 2 tablespoons heavy whipping cream
3/4
cup packed light brown sugar
1/4
cup plus 2 tablespoons golden syrup or light corn syrup
3
tablespoons unsalted butter, cubed
1-1/2
teaspoons vanilla extract
3/4
teaspoon sea salt
1
sheet refrigerated pie crust
1
cup chopped walnuts, toasted
How
To Make Salted Caramel Walnut Tart :
Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high
for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium
heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook,
stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into
pan; continue stirring constantly (cream may spatter) until well blended.
Gradually add butter, stirring until melted. Add vanilla and sea salt; stir
until smooth. Cool.
Unroll
crust into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven
to 400°. Line unpricked crust with a double thickness of foil. Fill with pie
weights, dried beans or uncooked rice. Bake on a lower oven rack until edges
are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is
golden brown, 3-5 minutes longer. Cool on a wire rack.
Reduce
oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add
filling to crust. Bake until center is just set (mixture will jiggle), 20-25
minutes. Cool completely. Refrigerate leftovers.
Test
Kitchen tips :
If
you don't like walnuts, feel free to go nuts with others! Try substituting
pecans, almonds or even mixed nuts.
For
testing, we used Lyle's Golden Syrup. It adds a subtle caramel flavor that's
just right with walnuts. If you can't find it, simply use regular corn syrup.