Salted Caramel Walnut Tart
Total TimePrep: 20 min. + chilling Bake: 20 min. + cooling
- 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 crust
- 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 crust into a 9-in. tart pan; trim edges. 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 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.
Test Kitchen tips
Nutrition Facts1 slice: 293 calories, 17g fat (6g saturated fat), 50mg cholesterol, 238mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 3g protein.
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May 11, 2018
Made it twice already exactly as recipe lists and everyone loves it.
Dec 29, 2017
I made this for Christmas and everyone loved it. Such an easy recipe. I replaced the walnuts with toatsed pecans and added a layer of bittersweet chocolate chips on the bottom. Will definitely make this again.