Salted Caramel Walnut Tart Recipe

Salted Caramel Walnut Tart Recipe
Salted Caramel Walnut Tart Recipe photo by Taste of Home
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Salted Caramel Walnut Tart Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 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

Directions

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.

Test Kitchen Tips
  • If you don't like walnuts, feel free to go nuts with others! Try substituting pecans, almonds or even mixed nuts.
  • For testing, we used Lyle's Golden Syrup. It adds a subtle caramel flavor that's great with walnuts. If you can't find it, feel free to use regular corn syrup.
  • Originally published as Salted Caramel Walnut Tart in Taste of Home December 2017

    Nutritional Facts

    1 slice: 293 calories, 17g fat (6g saturated fat), 50mg cholesterol, 238mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 3g protein.

    • 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
    1. 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.
    2. 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.
    3. 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.

    Test Kitchen Tips
  • If you don't like walnuts, feel free to go nuts with others! Try substituting pecans, almonds or even mixed nuts.
  • For testing, we used Lyle's Golden Syrup. It adds a subtle caramel flavor that's great with walnuts. If you can't find it, feel free to use regular corn syrup.
  • Originally published as Salted Caramel Walnut Tart in Taste of Home December 2017

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