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Tart: Caramel Nut Tart

Source of Recipe

Chef Eric


List of Ingredients

Short crust pastry:
1 cup all-purpose flour
¼ teaspoon salt
2 oz. butter
1 oz. sugar
¼ teaspoon vanilla extract
1 egg yolk
1-½ tablespoons cold water
Weight for baking:
1lb of baking beans or substitute
Garnish:
1 oz total of pecan
1 oz walnut
1 oz sliced almonds
1 oz pine nuts
Caramel sauce:
½ cup sugar
¼ cup water
1/3 cup whipping cream, 35%
1 knob of butter



Recipe

Roast all the nuts separately at 350º F without browning them.

Make the dough using a food processor:
Combine the first five ingredients until the butter is smooth. Then add the ice-cold water and egg yolk. Stop processing as soon as the dough becomes a ball. Remove the dough, and refrigerate for 30 minutes.

Roll the dough and place it in the individual tart pans. Poke the dough, line it with foil, and fill with baking beans to add weight. Bake the tart shells at 400º F until golden. When cooked let them cool. Remove from the tart pans when they are still warm.

Make the Caramel Sauce:
In a saucepan, dissolve the sugar and the water. Caramelize on medium heat. During this process, clean the sides of the pan with a brush and a little bit of water to dissolve excess sugar. When the caramel starts to become golden in color, turn down the heat. Keep cooking until it become golden brown. Remove the pan from the heat. With a whisk, add the cold whipping cream (minimum 35% fat). Return to heat, keep whisking and bring to a boil. Remove from heat once more, and whisk in the cold butter. Add the roasted nuts let cool and set aside.

Then fill the tart shell and set aside at room temperature.

Serves 4