Caramel Nut Tart
Description
Delicious pastry for the whole family. You can use a mix of various nuts or just one type. Serve the tart only after it has cooled down to avoid burning yourself on the caramel. I recommend toasting the nuts beforehand in a skillet or oven to bring out their aroma. Instead of caramel, you can melt chocolate and mix it with the nuts. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix flour, sugar (30 grams), cinnamon, and nutmeg. Add 115 grams of butter and rub into crumbs. Add 1 tablespoon of vanilla and 3-4 tablespoons of cold water. Knead the dough and refrigerate for 1 hour. Roll out the chilled dough into a sheet, line a baking form, shape the edges, and prick the dough with a fork.
- 2
Step 2
2. Bake the cake layer in a preheated oven at 190 degrees for 20 minutes.
- 3
Step 3
3. Place the remaining sugar and ¼ cup of water into a saucepan and put it over heat. Cook the mixture, stirring, until the sugar granules dissolve.
- 4
Step 4
4. After the sugar dissolves, boil until amber caramel forms (do not stir).
- 5
Step 5
5. Pour in the heavy cream in a thin stream.
- 6
Step 6
6. Stir the mixture thoroughly with a wooden spoon, then add honey, the remaining butter, and vanilla extract.
- 7
Step 7
7. Dry all the nuts and place them in a saucepan, mix well.
- 8
Step 8
8. Pour the mixture into the baked shortcrust base and place in the oven (200 degrees), bake for 20 minutes. Let the tart cool completely before serving.