Best Caramel Nut Tart Recipes

CARAMEL NUT TART

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.

CARAMEL-NUT TART

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.

CARAMEL NUT TART

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.

CHOCOLATE-NUT CARAMEL TART

Steps:

• Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.

CHOCOLATE-CARAMEL MACADAMIA NUT TART

Steps:

• For crust:
• or crust: Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan. Chill crust 1 hour.
• Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until pale golden around edges and sides are set, about 20 minutes. Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. Transfer to rack and cool crust completely in pan.
• For ganache:
• Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth.
• Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping. Spread remaining ganache evenly over bottom of crust. Sprinkle chopped macadamia nuts evenly over ganache layer in crust. Freeze crust while preparing caramel filling.
• For caramel filling:
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream and butter; stir until any caramel bits dissolve and mixture is smooth. Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat. Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer. Remove from heat. Whisk in vanilla and salt.
• Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours. Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours.
• Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable. Using scissors, cut off very small tip from corner of bag with ganache. Pipe ganache decoratively over caramel filling in crosshatch pattern. Chill until chocolate is set, about 20 minutes. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Bring tart to room temperature before serving.
• Remove sides from tart pan. Place tart on platter. Cut into wedges and serve with vanilla ice cream, if desired.

CARAMEL-NUT TART WITH MILK CHOCOLATE AND COGNAC CREAM

Steps:

• Preheat the oven to 375°F.
• Line the tart pan with the pâte sucrée according to page 196. Prick the bottom with a fork and line it with a few open and fanned out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and carefully lift out the paper and beans. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown. Set the tart on a rack to cool completely.
• Spread the nuts on a baking sheet (keep each type separate) and toast 8 to 12 minutes, until they're golden brown and smell nutty. Some will toast more quickly than others, so watch them carefully and remove the toasted nuts as needed.
• Place the sugar and 1 cup water in a very clean medium-sized heavy-bottomed saucepan. Over medium-high heat, cook the sugar, shaking the pan often to stir-don't use a utensil to stir, as it could cause the sugar to crystallize. Continue cooking and swirling the pan until the caramel is a deep golden brown, just beyond the soft-crack stage (about 310°F on a candy thermometer). It should be a nice dark color, but not burned.
• Remove from the heat, and slowly whisk in 2/3 cup cream, stirring with the whisk the entire time, until the caramel is smooth and the cream is fully incorporated. (Be aware that the caramel will foam up as you add the cream. It's very hot, so be careful and pour slowly.) Allow to cool a few minutes. Place the nuts and honey in a bowl. Pour the caramel over them, and stir to combine well. Season with 1/4 teaspoon salt, and pour the mixture into the baked tart shell, to just below the rim. It's important not to overfill the crust. Refrigerate the tart at least 2 hours.
• Melt the milk chocolate in a small saucepan over very low heat, and stir in 1/3 cup water. Just before serving, whip 1 cup cream and the cognac to soft peaks in a stand mixer fitted with the whisk attachment.
• Slice the tart in half, and cut one half into twelve thin slices. Refrigerate the rest for leftover snacking. Place one slice at the center of each of six plates. Prop up a second slice on top of the first, setting it at an angle and letting the pointed end of the slice rest on the plate. Continue with the remaining slices. Garnish each with three dollops of the cognac cream, and drizzle the milk chocolate across the tart.
• Note
• The tricky part to this dessert is making the caramel filling. If it cooks too long, it will taste bitter; and if it doesn't cook long enough, it won't achieve that chewy consistency.

CARAMEL-NUT TART

Steps:

• For crust:
• 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-inchdiameter tart pan with removable bottom. Gently fit dough into pan, trimming all but 1/2 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.
• Meanwhile, whisk egg white in small bowl until thick and foamy.
• Brush hot crust lightly with some beaten egg white and place on rack to cool. Maintain oven temperature.
• For filling:
• Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes. Remove from heat and pour in juice, then cream. Whisk over low heat until smooth. Whisk in butter, honey, orange peel, vanilla, and salt. Stir in cashews, pine nuts, and walnuts.
• Pour filling into crust. Bake tart until filling is bubbling thickly all over, about 22 minutes. Cool tart completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil and store at room temperature.
• Cut tart into wedges and serve.

CARAMEL MACADAMIA NUT TART

Steps:

• Preheat the oven to 325°F. Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
• In an electric mixer, beat together all the crust ingredients until smooth and creamy. Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
• For the filling, combine the butter, agave nectar, and salt in a saucepan. Bring to a boil. The mixture should reach 250°F on a candy thermometer. Remove from the heat and stir in the cream, nuts, and vanilla extract. Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
• Important note: place the tart pan on a baking sheet before placing in the oven. This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
• Cool the tart to room temperature, then refrigerate for 4 or more hours. It will look a bit gooey at first, but the caramel hardens when refrigerated. When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper. This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so you'll need to cut it into individual pieces to serve. Serve warm with vanilla ice cream or whipped cream.

CARAMEL NUT TART

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.

FIVE-NUT CARAMEL TART

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.

CARAMEL NUT TART

Steps:

• Stir cream and coffee in large microwavable bowl until well blended. Add caramels, Microwave on high 2-3 minutes. Stirring every minute. Stir until caramels are completely melted. Stir in nuts and cinnamon. Spoon mixture into crust.Spread top evenly with knife. Refrigerate for 1 hour or until firm. Cut into slices and drizzle tart with melted chocolate.