Salted Caramel Walnut Tart

Directions

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. Roll out dough to fit into a 9-in. tart pan; trim edge. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil; fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-12 minutes or until edge is golden brown. 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.