This recipe combines the best of two classic and utterly delicious dessert recipes, the walnut tart and the irresistible combination of salted caramel. We can’t lie, this recipe has been sampled many times and made to perfection.
Cuisine American, baked, dessert, Mediterranean, Spain, spanish, tart
Servings 8people
Calories 575kcal
Equipment
1 Food processor or whisk
1 large bowl for mixing ingredients
1 10-inch (25cm) tart baking tray with removable sides (or 8 small 3-inch (7cm) tart trays if you’re making individual mini-tarts)
Ingredients
For the base:
7Oz.175g plain biscuits (digestives or similar)
Pinchof salt
Pinchof cinnamon
1.7Oz.50g icing sugar
4tablespoonsof extra virgin oil
Finely grated zest of 1/2 orange
For the filling:
Orange zest from 1 orange
Juice from ½ the orange
1large eggbeaten
7Oz.200g walnut halves
For the salted caramel sauce
4Oz.115ml water
8 1/2Oz.240g of white granulated sugar
2grock salt flakes or pink Himalayan salt
8ounces225g double cream
Instructions
Step 1 - Make the base
Preheat oven to 350°F/180°C
Add the biscuits, sugar, cinnamon, salt, and orange zest to a food processor and buzz for 2 minutes until the mixture forms small breadcrumbs pieces.
7 Oz. 175g plain biscuits (digestives or similar), Pinch of salt, Pinch of cinnamon, 1.7 Oz. 50g icing sugar, Finely grated zest of 1/2 orange
While the food processor is still running, slowly add the olive oil to the mixture and buzz for another minute or two.
4 tablespoons of extra virgin oil
Add the mixture to a pie pan with removable sizes. Use a glass with a flat bottom to press down the mixture and even it out in the pie pan.
Bake for 8 minutes. Remove from the oven and set aside for use later.
Step 2 - Prepare the salted caramel
In a medium-sized metal saucepan on medium-high heat, add the sugar, water, and salt and stir with a wooden spoon until it comes to a boil (around 4-5 minutes).
4 Oz. 115ml water, 8 1/2 Oz. 240g of white granulated sugar, 2 g rock salt flakes or pink Himalayan salt
Reduce the heat and let the mixture simmer for around 6-8 minutes or until you see the mix become a deep honey color (occasionally swirl the mixture to ensure it is even but do not stir constantly).
The mix will slowly take on a deeper, richer amber color and will have a syrupy texture. Once at this stage, reduce the heat to low and add the double cream while stirring constantly. Be careful, as if the caramel mixture is hot, it may spit when you add the cream.
8 ounces 225g double cream
Continue to simmer the caramel on low heat for another 3-4 minutes (somewhere around 220-240°F (105-115°C) is ideal).
Remove from the heat and allow to cool to room temperature. The caramel sauce will be quite runny but will thicken once it stands and is refrigerated. Can be stored for around a month in the fridge in an airtight jar.
Step 3 - Prepare the filling
In a bowl, add the walnuts, juice and zest from half an orange and mix well.
Orange zest from 1 orange, 7 Oz. 200g walnut halves, Juice from ½ the orange
Next, add around 7Oz. / 200ml of the salted caramel sauce made earlier from the recipe step above. Mix well
Beat the egg and add to the mixture once it is still slightly warm, stir gently to ensure the mixture is even.
1 large egg
Step 4 - Add filling to the base and bake
Reduce the oven temperature to 180°C/350°F.
Add walnuts and salted caramel mixture to the pre-baked base. Don’t fill right to the top as they will expand slightly while cooking. Allow for the filling to reach around 1/8th of an inch (0.5 cm) below the top of the tart rim and filling.
For a large tart, bake for around 25-30 minutes or until the filling is set and golden. Use a toothpick to check if the filling is set. For smaller tarts, bake for 15 minutes and check if they require any additional cooking time.
Once cooked, remove from the oven and allow to cool before refrigerating for at least an hour.
Step 5 - To Serve
The tart can be served warm or cool. Serve. with some fresh cream or with some extra salted caramel drizzled on top.