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The Best Caramel Nut Tart Recipe

This delicious CaramelNuts Tart has a rich buttery sweet crust with caramelized crunchy nut fillingand is so irresistible.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Tart
Cuisine: French
Keyword: Caramel Nuts Tart
Servings: 6 to 8 slices
Author: kanthi

Equipment

  • 18 cm aluminum tart pan with a removable bottom

Ingredients

FOR THE CRUST

  • 60 g butter softened at room temperature
  • 50 g fine granulated sugar or powdered sugar
  • 1 large egg (use only 1/2) lightly beaten, at room temperature
  • 120 g plain flour all-purpose flour
  • 20 g almond Flour or plain flour
  • A pinch of salt
  • A dash of vanilla extract

FOR THE FILLING

  • 40 g unsalted butter
  • 50 g brown sugar
  • 50 ml water
  • 50 g condensed milk
  • a pinch of salt
  • 50 g ground nuts
  • 150 g mixed nuts

FOR THE GLAZE

  • 1 tablespoon honey
  • 1 teaspoon hot water

Instructions

PREPARATION

  • Gather all the ingredients.
  • Cut the butter into small cubes.
  • Crack the egg into a small bowl and beat lightly
  • Sift the flour and mix it with almond meal
  • Lightly butter the tart pan. I used an 18 cm aluminum tart pan with a removable bottom as it helps you remove the tart from the pan and serve it without breaking it.

MAKE THE CRUST

  • In a bowl, first, cream the butter on medium-high speed until smooth for 1 minute.
  • Add sugar and cream it together on high speed for 2 minutes or until creamy and smooth. Stop as soon as smooth, no need to beat a lot of air into the mixture.
  • Add half of the egg mixture and beat until incorporated.
  • Use a rubber spatula to scrap down the sides of the bowl.
  • Add flour and an almond meal. Slowly mix until flour is evenly moistened. Make sure to stop mixing as soon as the dough comes together to avoid overworking the pastry.
  • Cover the dough with plastic wrap and let chill in the fridge for about 10 minutes as it helps to handle the dough easily.
  • Transfer the pastry dough onto a large sheet of baking paper or plastic wrap. Work very lightly to form a smooth ball.
  • Place a second sheet of baking paper over it then roll the dough gently into a small circle. Place the rolled pastry over a flat tray and put it in the fridge to chill for at least 1 hour upto overnight.
  • Once the dough has chilled, take it out from the fridge. Let it sit on the counter for a few minutes to soften slightly for easy rolling.
  • Using a rolling pin, roll out the dough about 2 cm bigger than the size of your baking pan. Place the tart pan you will use over the rolled pastry to check that it is rolled large enough.
  • The pastry is soft and easy to roll but try not to roll it too thin or it will be hard to line the pan and the pastry will tend to crack once baked.
  • Peel off the top sheet of plastic wrap, then carefully lift the dough into your tart pan and place it back on. That is the easiest way to transfer the dough from the counter to the pan.
  • Gently but firmly and evenly press the dough onto the bottom and sides of the pan. Remove the second sheet of plastic wrap.
  • Make sure the pastry is pressed tightly against all the edges to avoid shrinking in the oven.
  • Trim off the excess dough either by running your rolling pin over the edges, or cutting it off with a sharp knife. If there are any cracks, patch them up with your fingers.
  • Place back in the fridge for at least 1 hour, or up to 24 hours. Cover it with plastic wrap so that the pastry doesn’t dry out.

PAR-BAKE THE CRUST

  • Preheat the oven to 180ºC and place the rack in the center.
  • Gently poke the crust with a fork. This step is called docking and it allows the steam to escape so that the crust doesn’t puff up in the oven.
  • When the oven is ready, cover the dough with a sheet of parchment paper large enough to cover the base. And then fill with pie weights, dried beans, or uncooked rice. Make sure they are evenly distributed over the entire surface, not just scattering.
  • Bake the tart shell for 10 minutes, then remove the parchment paper and weight and continue baking for another 5 to 10 minutes until the bottom of the crust feels dry to the touch.
  • Remove from the oven and place on a wire rack to cool completely.

MAKE THE FILLING

  • Arrange nuts in an even layer on a baking sheet. Bake at 150°C, stirring occasionally, until evenly toasted, 10 minutes. Let cool.
  • Bring butter, sugar, and condensed milk to a boil in a large saucepan over medium heat, and cook for 5 minutes until thickened slightly stirring occasionally.
  • First, stir ground nuts into the caramel.
  • Remove the pan from heat. Quickly, stir in toasted nuts with a wooden spoon.
  • Quickly, pour it over the par-baked crust. Bake it at 170℃ for 10 to 15 mins until golden brown.

MAKE THE GLAZE

  • Dissolve the honey with hot water in a small bowl to make honey syrup glaze. Drizzle it over the nuts while still warm.
  • Cool completely, and remove the tart from the pan.
  • Serve & Enjoy!