• 02.11.2014
  • 19

Trees are wearing beautiful red and ocher colors, and despite the actual temperatures, it’s definitely autumn time!
As walnuts are back on markets stalls, this is the perfect occasion to dug out the walnuts and salted caramel tart, that if it is a caloric bomb, even so a tasty explosion.
After all, we need to get prepared for winter, and sometimes, it’s so good to indulge ourselves.

tarte_aux_noix_et_caramel_salé1

This tart is just a pure bliss. I add some nuts ganache for a softness taste and use my almond pastry, but of course, you can use any sweet shortcrust pastry you like.
Be careful when you prepare the caramel, cook it until lightly browned to avoid a bitter taste.
To be served with a cup of tea or coffee! This tart is perfect for a snack and lazy Sundays.

Salted caramel and walnuts tart
Serves 6
This tart is just a pure bliss. I add some nuts ganache for a softness taste and use my almond pastry, but of course, you can use any sweet shortcrust pastry you like.
Print
Prep Time
40 hr
Cook Time
30 hr
Total Time
1 hr 10 min
Prep Time
40 hr
Cook Time
30 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 sweet shortcrust pastry
  2. 150gr walnuts kernels
Ganache
  1. 2 eggs
  2. 100gr hazelnut powder
  3. 100gr icing sugar
  4. 60gr butter
Caramel
  1. 10cl cream
  2. 125gr sugar
  3. 25gr half salted butter
  4. A bit of water
Instructions
  1. Pre heat oven at 180°C
  2. Put the dough into the pie dish. Prick the base of the tart with a fork then fill with dried
  3. beans to ensure that the pastry doesn't rise during cooking, then place in the oven for 30 minutes. Then let it cool and set aside.
Ganache
  1. Melt the butter. Whip the eggs; add sugar and melted butter whilst continuing whipping then add the hazelnut powder.
  2. Let it cool in the fridge.
Caramel
  1. Heat the cream then set aside. Place the sugar and water over high heat.
  2. Cook into a light caramel (not to browned, be careful), then add butter. Mix the preparation and add the cream. (Attention: splashes can occur.) Continue to mix then remove from the heat. Let it cool down.
  3. Garnish the pastry with hazelnut ganache, sprinkle with walnuts, and cover with caramel.
  4. Place in the fridge for about 1 hour before serving.
Pop & Soda http://www.popandsoda.com/blog/

Stay nearby, I’ll come back soon with decor posts and surprises.

19 thoughts

  1. Léa

    Très très jolie recette bien gourmande !
    J’en bave de la regarder en photo alors j’imagine en vrai…
    J’en avais fait une de ce type pour Noël l’an dernier, on s’était régalé.

    Reply
  2. Elise

    Alors je suis pas trop dessert, mais quand je vois Caramel au beurre salé, je craque. Elle est l’air tellement bonne <3. Mon dieu, je crois que j'ai trouvé l'amour de ma vie.
    J'essaye de me mettre très vite aux fourneaux pour la tenter !
    Merci beaucouuuuup :)

    Reply
  3. Narigorm

    J’ai suivi la recette mais y’a trop de ganache et pas assez de caramel. Du coup la ganache finie par couler à la découpe et en devient presque écoeurante en bouche.
    A refaire en divisant les proportions de la ganache et en doublant celles du caramel. Par contre la pate est top!!

    Reply

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