CARAMEL-NUT TART
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
- Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
- Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
- Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.
PECAN SANDIE CARAMEL TART
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350˚. Lightly butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Spread the pecans on a baking sheet and toast in the oven, stirring once, 10 minutes; let cool. Set aside 1 cup perfect pecan halves for topping.
- Transfer the remaining 1 cup pecans to a food processor with the flour, confectioners' sugar and salt; process until the nuts are finely ground. Add the butter and egg yolk and pulse until the dough is moistened and starts to clump together. Press the dough into the bottom and up the sides of the prepared pan. Freeze until firm, about 20 minutes.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until firm and dry around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is lightly browned all over, about 15 more minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine the granulated sugar, golden syrup and water in a medium saucepan over medium-high heat; stir until dissolved. Cook, swirling the pan occasionally, until the mixture turns a deep amber color, thickens slightly and registers 300˚ on a candy thermometer, about 8 minutes. Remove from the heat and stir in the diced butter, 1 piece at a time, until smooth and thickened. Stir in the heavy cream, vanilla and salt. Let cool slightly, stirring occasionally, about 30 minutes.
- Pour the filling into the cooled crust and arrange the reserved pecans on top. Refrigerate until cold and set, at least 3 hours or overnight.
CARAMEL NUT TART
My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL NUT TART
Categories Milk/Cream Chocolate Nut Dessert Bake Vegetarian Kid-Friendly Pecan Walnut Fall Honey Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
- Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 350°F.
- Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
- Serve caramel tart chilled or at room temperature with ice cream and tuiles.
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CARAMEL NUT TART
Give your dinner guests a sweet surprise by finishing the meal with this delicious Caramel Nut Tart.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix first 4 ingredients; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool.
- Microwave caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; spread onto bottom of crust.
- Refrigerate 1 hour or until firm. Melt chocolate as directed on package; drizzle over tart. Refrigerate until firm.
Nutrition Facts : Calories 410, Fat 31 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CARAMELIZED NUT TART
Categories Food Processor Chocolate Nut Dessert Bake Christmas Kid-Friendly Almond Pecan Walnut Winter Bon Appétit Small Plates
Yield Serves 10
Number Of Ingredients 21
Steps:
- Make crust:
- Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.
- Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
- Make filling:
- Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
- Pour caramel mixture into crust. Bake until filling bubbles all over, about 20 minutes. Cool completely on rack.
- Stir white chocolate in top of double boiler set over hot water just until melted and smooth. Remove from over water. Using fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
- Serve with cream, if desired.
CHOCOLATE, HAZELNUT & SALTED CARAMEL TART
A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
- Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
- For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.
Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
FIVE-NUT CARAMEL TART
Number Of Ingredients 17
Steps:
- 1. Make the pastry: Place the flour, sugar, and salt in a food processor & pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse until a dough begins to form. Gather the dough into a ball, flatten into a disc, wrap in plastic and refrigerate at least 30 minutes.
- 2. Butter an 11-inch-diameter false-bottom tart pan. Let the dough soften slightly, then pat the crust into the pan with your hands until it is to a relatively even thickness of 1/8 inch. Trim the edges even with the pan's rim. Refrigerate the pastry for 30 minutes to overnight.
- 3. Prebake the tart shell: Preheat the oven to 400°F. Line the tart shell with foil. Fill with dried beans or pie weights. Bake for 10 minutes. Remove the foil and beans. Bake for 10 minutes longer, or until the tart shell is golden brown. Cool completely on a rack.
- 4. Make the filling: Reduce the oven temperature to 350°F. Place the tart shell on a heavy, large baking sheet. In a heavy 2-quart saucepan, combine the butter, brown sugar, honey, and granulated sugar. Cook over low heat, stirring until the sugars dissolve. Increase the heat and whisk until mixture comes to a boil.
- 5. Continue boiling until large bubbles form, about 1 minute. Remove the pan from the heat. Stir in the cashews, macadamia nuts, almonds, pistachios, pine nuts, and cream. Immediately pour the filling into the tart shell. Bake about 20 minutes, or until the filling bubbles (the filling might overflow slightly onto baking sheet).
- 6. Cool the tart in pan on a rack until the filling just begins to set. Gently remove the pan bottom and cool the tart completely, 4 to 5 hours. Sprinkle with salt to taste. Cut into wedges and serve.
More about "five nut caramel tart food"
HOW TO MAKE A PERFECT CARAMEL NUT TART (+ RECIPE)
From foodcrumbles.com
FIVE-NUT CARAMEL TART | THE SPLENDID TABLE
From splendidtable.org
CARAMEL NUT TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CARAMEL-NUT TART RECIPE | BON APPéTIT
From bonappetit.com
- Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend. Add egg yolk and cream; beat until smooth. Add flour and beat just until dough comes together. Turn dough out onto lightly floured surface and knead briefly to combine. Gather dough into ball; flatten into disk. Wrap in plastic and freeze until firm, about 15 minutes.
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Gently fit dough into pan, trimming all but 12 inch of overhang. Fold overhang in, forming double-thick sides. Pierce bottom of crust all over with fork. Freeze 30 minutes.
- Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil with beans. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
CARAMEL NUT TART WITH CHOCOLATE RECIPE ON FOOD52
From food52.com
SALTED CARAMEL NUT TART WITH RYE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
FIG AND CARAMEL NUT TART RECIPE - FOOD & WINE
From foodandwine.com
NO-BAKE CHOCOLATE CARAMEL TART RECIPE (EASY) | KITCHN
From thekitchn.com
HOW TO MAKE A CARAMEL NUT TART WITH CHOCOLATE - FOOD52
From food52.com
CARAMEL NUT TART - FOOLPROOF LIVING
From foolproofliving.com
SNICKERS CARAMEL TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FIVE-NUT CARAMEL TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARAMEL NUT TART | JUST A PINCH RECIPES
From justapinch.com
NUTTY CARAMEL TART WITH COFFEE GANACHE - OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love