Walnut Caramel Tart Delight
Ingredients
- For the pastry:
- 1 ¼ cups 150 g all-purpose flour, plus extra for dusting
- ¼ cup 50 g granulated sugar
- 1 pinch salt
- 7 tbsp 100 g cold unsalted butter, cut into small cubes
- 1 medium egg
- For the filling:
- 1 ¾ cups 400 g granulated sugar
- 2 tbsp 30 ml fresh lemon juice
- 1 cup 250 ml water
- 7 tbsp 100 g unsalted butter, cut into cubes
- 3.5 oz 100 g sour cream
- 3 cups 400 g walnut halves, lightly toasted
Instructions
- Make the pastry: Combine flour, sugar, salt, and cold butter in a bowl. Rub the butter into the flour until the mixture resembles coarse crumbs. Add the egg and knead quickly until smooth dough forms. Wrap in cling film and chill for at least 30 minutes.
- Prepare the caramel filling: In a medium saucepan, combine sugar, lemon juice, and water. Heat over medium until sugar dissolves. Continue cooking without stirring until the mixture turns light golden brown. Remove from heat and carefully stir in sour cream. Fold in all but a few walnut halves, then add the butter cubes and stir until melted and smooth. Allow to cool to room temperature.
- Assemble the tart: Preheat the oven to 175°C (350°F). Grease a 10-inch (26 cm) tart pan. Roll out the chilled pastry on a lightly floured surface to fit the pan, press it in, and trim the edges. Pour the caramel-walnut filling evenly over the base.
- Bake: Place in the oven and bake for about 35 minutes, until the crust is golden and the filling is set. Remove from the oven and let cool for 10 minutes. Remove from the pan and decorate with the reserved walnuts.
- Set the tart: Allow the tart to rest overnight in a cool place (not the fridge) to firm up the caramel for easy slicing.
Notes
A decadent dessert tart combining buttery shortcrust pastry, rich caramel, and crunchy walnuts — perfect for holidays, dinner parties, or an indulgent treat.