Nut Tart
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
Mixed nuts, toasted and tossed in a cream caramel, are packed into a blind-baked butter crust and baked a second time.
Read more
The filling is mostly nuts held together by caramel that firms as the tart cools, and each slice crunches instead of turning sticky.
Ingredients
Instructions
- 1
Rub 200 g cake flour with 100 g cold butter until the mixture looks like fine crumbs.
Add 1 egg and bring it together gently, stopping as soon as the dough holds so the tart shell stays crisp.
- 2
Press the dough thinly and evenly into the tart pan, then prick the base with a fork.
Chill it until firm, then blind-bake in a moderately hot oven until the surface looks dry and lightly colored.
- 3
Toast 250 g mixed nuts in a dry pan or oven until they smell fragrant and show only light color.
Remove them immediately if the edges darken, because they will roast again after being mixed with caramel.
- 4
Spread 100 g sugar evenly in a saucepan and melt it over medium low heat.
When the edges turn amber, swirl the pan to even it out and lower the heat before the caramel smells burnt.
- 5
Add 100 ml cream a little at a time, stirring as the bubbling settles.
Once the caramel looks smooth, fold in the nuts and coat them until every piece is glossy and evenly covered.
- 6
Fill the blind-baked shell tightly with the caramel nuts and level the top.
Bake again until the surface turns deep amber, then cool at room temperature until the filling sets cleanly for slicing.
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