VEGETARIAN

Nut Caramel Tart

Baking and Desserts | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Toast the nuts in advance, remove the shells, and chop them!

Ingredients

Shortcrust Pastry - 13.4 oz
Walnuts - 12.7 oz
30% Cream - 22.2 oz
Sugar - 5.3 oz
Salt - 0.1 oz
Vanillin - 0 oz
Nutmeg - 0 oz

Step by Step guide

Step 1

Prepare the crust. Take a round mold with a diameter of 28 cm and line the bottom with shortcrust pastry (approximately 250 g for the bottom, and the remaining pastry for the sides) to a height of 1-2 cm. Line the sides with parchment paper (the paper should be slightly taller than the sides) and place it in the freezer for about 10 minutes. Then, remove the crust, line the bottom with parchment, fill it with any grain, and bake in the oven for 10 minutes at 392°F. After that, remove it, take out the grain and parchment (do not remove the parchment from the sides), and bake for another 18 minutes at 356°F. Remove the parchment from the sides and let it cool.

Step 2

Prepare the caramel. In a large saucepan, add 150 g of sugar and 1-2 g of grated nutmeg, place it over heat, and melt the sugar until it reaches a dark amber color (stir the sugar constantly as it may burn at the bottom while still not melting on top). At the same time, heat 630 g of 30% cream and 1-2 g of vanilla in a medium saucepan. Cook them on low heat so that they come to a boil when the sugar reaches the desired color. Then, remove the sugar from the heat and pour in the cream, then return it to the heat. Cook the caramel for 25 minutes (after 10 minutes, add a little salt) and stir constantly to prevent burning.