For the fans of nutty caramel. Can be prepared some days before, also enjoys being frozen 🙂
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This is one of my classics since I found it in a book about sweet stuff for body and soul. It is good to be used for several people, as the servings can be kepts small due to the lot of caramel inside. The latter is the reason why I rate this recipe medium, it is a challenge in the beginning to create the caramel – be sure to have a backup amount of sugar and cream if you never made it before!
- Duration: 1h (w/o baking time)
- Difficulty: Medium
Ingredients for a springform pan
For the dough
- 300 g flour
- 150 g butter
- 100 g powdered sugar
- 1 egg
- 1 lemon, all-natural
For the filling
- 350 g walnuts, peeled
- 250 g powdered sugar
- 1 tbl. spoon honey
- 250 ml cream, sweet
- 1 pkg. vanilla sugar
Simply mix all the ingredients. You will probably have to revert to manual kneading, since an electric mixer will not bring the ingredients together. After 10 minutes the consistency will have changed and you receive a smooth dough ball. Put it to rest in the fridge for a half to one hour.
Put the powdered sugar, the vanilla sugar and the honey into a pot. Slowly heat it up while constantly stirring. Do not use a lot of heat, sugar likes to burn quickly. As soon as you have a smooth light-brown mass, add the cream while continuing to stir. If you wait until the light-brown turns to dark brown, you will have another type of caramel which is a bit bitter.
When you have stirred in all the cream let it cook for a few (5) minutes, never forget stirring. Then remove the pot from the heat and add the walnuts. Let it chill for some time while you begin to construct the bottom layer of the tart.
Use about two-third of the dough for the bottom layer and the frame of a springform pan. The edge should be about 2-3 cm high for a standard sized pan. Fill in the caramel-walnut-mass. Top it with the flat-rolled rest of the dough.
Bake it for 25 minutes at 180°C with circulating air. Let it cool down before serving, otherwise the filling will still be slightly fluid. The tart can be frozen quite well. Cut into small pieces, they are saturating. Enjoy!