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A alrge walnut tart sits cooling on a counter

Walnut tart with orange-infused salted caramel

Byron
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.
4.89 from 9 votes
Prep Time 45 minutes
Cook Time 45 minutes
resting time 1 hour
Total Time 2 hours 30 minutes
Course afternoon tea, Dessert, pie, Snack, starter, sweet, treat
Cuisine American, baked, dessert, Mediterranean, Spain, spanish, tart
Servings 8 people
Calories 575 kcal

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:

  • 7 Oz. 175g plain biscuits (digestives or similar)
  • Pinch of salt
  • Pinch of cinnamon
  • 1.7 Oz. 50g icing sugar
  • 4 tablespoons of extra virgin oil
  • Finely grated zest of 1/2 orange

For the filling:

  • Orange zest from 1 orange
  • Juice from ½ the orange
  • 1 large egg beaten
  • 7 Oz. 200g walnut halves

For the salted caramel sauce

  • 4 Oz. 115ml water
  • 8 1/2 Oz. 240g of white granulated sugar
  • 2 g rock salt flakes or pink Himalayan salt
  • 8 ounces 225g double cream

Instructions
 

Step 1 - Make the base

  • Preheat oven to 350°F/180°C
    An oven dial turned up to 180C
  • 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
    ingredients are added to a blender to make a biscuit base for a walnut caramel tart
  • 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
    blended biscuit base ingredients breadcrumbed in a bblender
  • 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.
    a biscuit base is added to a pi tin ready for baking
  • Bake for 8 minutes. Remove from the oven and set aside for use later.
    a baked biscuit pie base sits on a counter

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
    water, sugar, and salt slowly dissolves in a frying pan
  • 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).
    salted caramel ingredients mixture starts to caramelize
  • 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
    doubble cream is added to salted caramel mixture in a frying pan
  • Continue to simmer the caramel on low heat for another 3-4 minutes (somewhere around 220-240°F (105-115°C) is ideal).
    a rich ambber colored salted caramel sits in a frying pan
  • 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.
    a rich ambber colored salted caramel sits in a frying pan

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
    walnuts, orange juice and zest are mixed in a alrge white bowl
  • Next, add around 7Oz. / 200ml of the salted caramel sauce made earlier from the recipe step above. Mix well
    Salted. caramel. mixture is added to the walnut mixture in a frying pan
  • 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
    Salted. caramel. mixture is added to the walnut mixture in a frying pan

Step 4 - Add filling to the base and bake

  • Reduce the oven temperature to 180°C/350°F.
    An oven dial turned up to 180C
  • 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.
    a walnut tart waits to be baked in the oven
  • 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.
    A alrge walnut tart sits cooling on a counter
  • Once cooked, remove from the oven and allow to cool before refrigerating for at least an hour.
    a golden walnut tart sits on a blue countertop.

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.
    A alrge walnut tart sits cooling on a counter

Video

Notes

Walnut Tart Nutritional facts

Walnut Tart Nutritional facts

Nutrition

Serving: 80gCalories: 575kcalCarbohydrates: 59gProtein: 10.6gFat: 35.6gSaturated Fat: 13.5gCholesterol: 104mgSodium: 192mgPotassium: 235mgFiber: 2.8gSugar: 38.7gCalcium: 55mgIron: 2mg
Keyword bake, Baked, caramel sauce, dessert, Dessert recipe, Dinner party, easy, easy to make, Honey, orange, salted caramel, spain, spanish, Spanish cuisine, Spanish dessert, walnuts