Name: Salted Caramel Walnut Tart
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 large eggs, lightly beaten -; 1/4 cup plus 2 tablespoons heavy whipping cream -; 3/4 cup packed light brown sugar -; 1/4 cup plus 2 tablespoons golden syrup or light corn syrup -; 3 tablespoons unsalted butter, cubed -; 1-1/2 teaspoons vanilla extract -; 3/4 teaspoon sea salt -; Dough for single-crust pie -; 1 cup chopped walnuts, toasted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Salted Caramel Walnut Tart

1. 2 large eggs, lightly beaten -

2. 1/4 cup plus 2 tablespoons heavy whipping cream -

3. 3/4 cup packed light brown sugar -

4. 1/4 cup plus 2 tablespoons golden syrup or light corn syrup -

5. 3 tablespoons unsalted butter, cubed -

6. 1-1/2 teaspoons vanilla extract -

7. 3/4 teaspoon sea salt -

8. Dough for single-crust pie -

9. 1 cup chopped walnuts, toasted -

How to cook deliciously - Salted Caramel Walnut Tart

1. Stage

Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool.

2. Stage

Roll out dough to fit into a 9-in. tart pan; trim edge. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil; fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-12 minutes or until edge is golden brown. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.

3. Stage

Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.