French Walnut-Caramel Tart
The French Walnut-Caramel Tart is a decadent masterpiece that combines rich caramel with toasty walnuts in a buttery, flaky crust. With minimal prep and a bake time of 40 minutes, it’s a hassle-free way to impress and delight.
Ingredients
- 1 pie crust
- 1 ¼ cups granulated sugar (10oz/282g)
- ½ cup water (4floz/115ml)
- 1 cup heavy cream warmed (8floz/225ml)
- ½ cup butter softened (4oz/115g)
- ⅓ cup honey (4oz/115g)
- ½ teaspoon salt
- 3 cups chopped walnuts (15oz/426g)
Instructions
- Preheat the oven to 400°F (200°C).
- Blind bake your tart shell: roll out the pie crust and line a 9-inch (23cm) tart pan with it.
- Prick all over with a fork, line with parchment and pie weights, and bake for 15 minutes.
- Remove the parchment and the weights and continue baking for about another 10 minutes, or until fully baked and golden.
- While the crust is baking, make your filling: combine sugar and water in a saucepan and heat, without stirring, until the liquid turns a deep amber color.
- Turn off the heat and while whisking carefully pour in the cream, then the butter and honey. It will bubble up a lot.
- Turn the heat back on low and simmer for a few minutes, until everything is dissolved and combined. Stir in the salt and walnuts.
- Pour filling into the baked tart shell and bake for 15 minutes.
- Let cool completely for at least 2 hours to let the filling set before serving. Store, loosely covered, at room temperature for up to 2 days.
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