I had been figuring out a way to convert one of my favorite ice cream flavors into a pie—one of my favorite desserts. The result took quite a few tries, but in the end, it was so worth it. —Ruth Ealy, Plain City, Ohio
Recommended: 50 Pumpkin Patch Copycat Recipes
VERIFIED BY Taste of Home Test Kitchen
- 2 large eggs, lightly beaten
- 1/4 cup plus 2 tablespoons heavy whipping cream
- 3/4 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons golden syrup or light corn syrup
- 3 tablespoons unsalted butter, cubed
- 1-1/2 teaspoons vanilla extract
- 3/4 teaspoon sea salt
- 1 sheet refrigerated pie pastry
- 1 cup chopped walnuts, toasted
- Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool.
- Unroll pastry sheet into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
- Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers. Yield: 12 servings.
Originally published as Salted Caramel Walnut Tart in Taste of Home December 2017
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