sobota, 21 stycznia 2012

Walnuts caramel tart

In my opinion this tart looks phenomenal! It’s very sweet, that’s why you just need one piece to eat as a dessert with a cup of black bitter coffee. I think it can be a nice alternative for traditional polish cake “mazurek” – dulce de leche and walnuts are a perfect Easter time set!

200 g (7 oz) wheat flour
40 g (1,5 oz) sugar
1 egg yolk
2 tbsp double cream
115 g (4 oz) butter
pinch salt
1 1/3 cups nut mix ( I used almonds, walnuts, macadamia and cashew nuts)
2 teaspoons honey
1 ¼ cups sugar
½ cup water
1/3 cup double cream
pinch salt

Crust: mix cream with egg yolk. Combine flour with butter, sugar, gradually add the cream mixture. Quick knead the dough and place it in a fridge (wrapped in cling film) for a minimum 15 min. After 15 min. roll out the dough, place it in the greased tart pan and put in a fridge for another 30 min. Place a parchment on top of the dough, load it with beans and bake for 15 min, at 190 oC (380 F) and another 10 min. without the parchment. Cool it down.

Roast nuts on the baking tray (few minutes), combine with honey when still warm. Put aside.

Filling: Boil water with sugar and salt on low heat until golden caramel, don’t stir. Put it aside for a minute and stir the cream in ( the mixture can be a little bit foamy!). Combine caramel with nuts, spread this mixture on the crust. Before serving cool it down for about 2 hours.

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