This surprisingly easy walnut caramel tart is absolutely delicious and a cinch to make. The filling is rich and fudgey and the tart tastes even better when it has been in the fridge for a few hours. Serve with sweetened lightly whipped cream.
- 175g plain flour
- 85g butter, chilled, cubed
- 50g caster sugar
- 1 egg yolk
- 1-2 tbsp. cold water
- 200ml double cream
- 200g caster sugar
- 200g walnut halves
- 100g butter, cubed
- 3 tbsp. cold water
Stir the flour and caster sugar together. Add the butter and cut into the flour with a pastry cutter or two knives. Stir in the egg yolk and enough cold water to make the dough come together. Knead the pastry on a lightly floured surface, then roll out to fit a 24cm tart tin with at least 5cm overhang.
Roll over the rolling pin and then over the tin, then press into the tin with your fingers. Cover with baking parchment and fill with baking beans, then chill in the fridge for 10 minutes. Bake at 170C for 10 minutes then remove the beans and parchment and bake for a further 5 minutes.
For the filling, put the sugar and water into a saucepan. Heat over a low-medum heat to dissolve the sugar and once dissolved, increase the heat to high and cook until the sugar reaches a rich caramel colour. Take the pan off the heat, then stir in the butter until it melts, then add the cream. Return to the heat and cook until thick enough to leave a gap on the bottom of the pan when you run your spoon through it.
Stir walnuts into the caramel, then spread in the tart case, level the top and bake for 8-10 minutes or until the filling is bubbling. Remove from the oven and cool for at least 10 minutes before serving.