Recipe of the month

Salted Caramel Nut Tart

This recipe is adapted from an excellent tart in the recent Dish magazine (page 102-4 in the Sept 2021 issue). I’ve only tweaked a few things from the original recipe (adding a homemade crust and cutting down the sugar slightly) but the original recipe is stunning too.

It’s chewy, nutty, buttery and delicious with vanilla ice cream!

The filling reminds me of my mom’s famous Thanksgiving pecan pies. I’ve used a fool-proof homemade tart crust dough that works for so many different sweet tarts.

Preheat oven to 200c. (Or 180 fan bake). You’ll need raw rice or pastry weights to blind bake.

Crust:

1.5 cups flour

60 g icing sugar

Pinch salt

128 g cold cubed unsalted butter

1 large egg yolk

Ice water

Crust method:

In a food processor, add dry ingredients and butter gradually and mix until you get a sandy texture. Add egg and enough water to just bind the dough.

Turn dough out on baking paper, wrap and refrigerate for a few hours or overnight.

Roll the dough into a circle large enough to fill a 22cm loose-based tart tin (I do this between two sheets of baking paper so dough doesn’t stick to the rolling pin or the tart tin.) Tuck the dough neatly around the rim. Blind bake until the dough has lost its shiny raw look. In my oven this took 10 minutes but every oven is different so I advise to check after 8-15 minutes. Tip: I peak under the weighted baking paper and when the base is no longer raw, I take off the weights and paper and bake a further minute.

Remove crust from oven and cool. Turn oven to 160c fan bake and place an oven tray in oven to preheat. You’ll bake the tart on this in its tart tin. Make filling.

Filling:

1/4 cup brown sugar

1/4 cup golden syrup

1 tsp vanilla

100 g butter

1/2 cup cream

Filling method:

In saucepan, melt the above ingredients, bring to boil, stir to dissolve sugar. Simmer 3 minutes. Cool completely. (I did this step the day before and let it sit out till cool.)

Add 1 egg, 3/4 t salt, and 200g roasted chopped nuts. Almonds, pecans or walnuts work well. Pour filling into cooled crust. Slide into oven onto heated tray.

Bake for 25-30 minutes until the filling is bubbling. Cover any areas that are browning too quickly with foil.

Allow to cool completely before eating (we couldn’t wait though and had a piece when still partially warm and were impressed that the filling set pretty quickly). Enjoy!

Let us know if you make it and how it goes.

 

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