It’s about the time I break my silence here and share this amazing and oh-so-easy-to-make recipe with you. This nut and caramel tart has a light, crumbly shell filled generously with assorted nuts and covered with thick and chewy caramel (the one we all love Snickers for, remember?!). Only these 3 simple ingredients can make you go crazy over this pretty dessert, trust me!
The tart is really easy to make: from start to finish it should take you about 2 hours, you will have to add cooing time to that, though.
The best way for me to make crust is using a food processor, as it’s fast, no-fuss and delivers great results. But it also can be done by hands using 2 knives to chop the butter into flour. The ingredients for the crust should be as cold as can be and time consumed matters a lot here. The faster you work with the dough, the better your crust will look and taste. Otherwise you may end up having a recyclable stone-hard plate instead. Another tip here is nuts should be roasted really well to obtain the best results. Roasted nuts have more flavour and crunch which is also crucial for this recipe.
Nut and caramel tart
The recipe makes 1 8″/ 20 cm tart, serves 12
Pâte Brisée shell:
- 1 c/ 3.9 oz/ 110 g all-purpose flour + for dusting
- ¼ t salt
- 1/3 c/ 2.8 oz/ 80 g unsalted butter, chilled, cubed
- 1 T + 1 t/ 20 g ice water
In a bowl of a food processor, combine together the flour, salt and butter. Process it into pea-sized crumbs. With the processor running, slowly pour in the water. Stop the processor when the dough forms into a ball. Shape the dough into a disk, wrap it into cling film and chill in the fridge for 30-60 minutes.
Dust the working surface and roll the dough out into a rough 9-12″/ 25-30 cm circle, 1/8″/ 3 mm thick. Roll the dough around the rolling pin and transfer it to a 8″/ 20 cm tart pan. Unroll the dough and remove the rolling pin. Quickly line the bottom and sides of tart tin with the dough. Using the rolling pin or knife, cut the excess dough off. Poke the dough surface with a fork. Chill in the freezer for 30 minutes.
Preheat the oven to 345ºF/ 175ºC. Line the chilled shell with parchment paper, fill with weights (ceramic baking balls/ beans/ rice). Bake in the hot oven for 15-20 minutes, then carefully remove the paper with weights and continue baking for another 15-20 minutes, until fully done and light golden brown. Remove from the oven and let the crust fully cool in the pan.
- 3 c/ 10 oz/ 300 g blanched unsalted assorted nuts (almonds, pistachios, peanuts, cashews, hazelnuts)
- 3½ T/ 3 oz/ 85 g glucose syrup*
- 2/3 c/ 4.2 oz/ 125 g white sugar
- 1 T/ 20 g unsalted butter
- ½ c/ 4 oz/ 120 g heavy cream, heat up, do not boil
- ¼ t salt
[*Glucose syrup may be substituted for light corn syrup, simple syrup or honey.]
Roast the nuts in a frying pan (do not add oil). Let them cool completely, then fill them into the tart shell.
In a small saucepan set over high heat, warm up the glucose syrup. Gradually add in the sugar letting it melt fully before adding more.Continue heating the mixture to 350ºF/ 177ºC, than reduce the heat to medium. Quickly stir in the butter with a balloon whisk, then gradually pour in the hot heavy cream (careful! the caramel will bubble up rapidly and release a lot of steam!), stir in the salt. Continue stirring the caramel with whisk for a few more minutes, until it reaches 248ºF/ 120ºC.
Pour the hot caramel over the nuts in the shell. Important: try to coat all the top nuts with the caramel as it sets quite quickly and you will hardly be able to make any adjustments. Let the tart cool completely at room temperature, them remove it from the tart pan.
The best taste and texture of the tart is the day it was made. Store at room temperature for up to 2 days. Do not refrigerate.