Walnut Toffee Tart Recipe

5 1 2
Walnut Toffee Tart Recipe
Walnut Toffee Tart Recipe photo by Taste of Home
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Walnut Toffee Tart Recipe

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5 1 2
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

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

Directions

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. Place pan on a 15-in. x 10-in. x 1-in. baking pan. 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. Cool on a wire rack. Store in the refrigerator. Yield: 8-10 servings.
Originally published as Walnut Toffee Tart in Taste of Home December/January 2002, p45

Nutritional Facts

1 slice: 633 calories, 42g fat (18g saturated fat), 129mg cholesterol, 217mg sodium, 57g carbohydrate (34g sugars, 2g fiber), 10g protein.

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 3/4 cup cold butter or margarine
  • 2 egg yolks, lightly beaten
  • 1/4 cup cold milk
  • FILLING:
  • 1-1/2 cups sugar
  • 1-1/2 cups whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped walnuts
  1. 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. Place pan on a 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-15 minutes or until edges are lightly browned.
  2. 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. Cool on a wire rack. Store in the refrigerator. Yield: 8-10 servings.
Originally published as Walnut Toffee Tart in Taste of Home December/January 2002, p45

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fudgeybutt User ID: 5208212 120307
Reviewed Oct. 6, 2013

"This is absolutely delicious! Very rich. I make this at our bake sales for church. People are always asking for the recipe. Thank you for sharing."

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