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Walnut Toffee Tart

 Walnut Toffee Tart
There's no sweeter way to enjoy the flavor of walnuts than this scrumptious tart.—Patricia Green, Yuba City, California
8-10 ServingsPrep: 30 min. Bake: 20 min.


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 3/4 cup cold butter
  • 2 egg yolks, lightly beaten
  • 1/4 cup cold milk
  • 1-1/2 cups sugar
  • 1-1/2 cups heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped walnuts


  • In a bowl, combine flour and sugar. Cut in butter until mixture
  • resembles coarse crumbs. Combine egg yolks and milk; stir into flour
  • mixture until blended. With lightly floured hands, press dough onto
  • the bottom and 1 in. up the sides of a 12-in. tart pan with
  • removable bottom. Line unpricked shell with a double thickness of
  • heavy-duty foil. Fill with pie weights. Place pan on a baking sheet.
  • Bake at 375° for 12-15 minutes or until edges are lightly
  • browned.
  • Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and
  • salt. Bring to a boil over medium heat, stirring constantly. Remove
  • from the heat; stir in walnuts. Remove foil from pastry shell; pour
  • filling into pastry. Bake for 20-25 minutes or until golden brown.

2 of 2

Walnut Toffee Tart (continued)

Directions (continued)

  • Cool on a wire rack. Store in the refrigerator. Yield: 8-10
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 633 calories, 42 g fat (18 g saturated fat), 129 mg cholesterol, 217 mg sodium, 57 g carbohydrate, 2 g fiber, 10 g protein.