Walnut-caramel tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough knead 150 g flour, 50 g sugar, 1 pinch of salt, 100 g butter in pieces and egg to a smooth shortcrust pastry. Cover and chill for about 30 minutes.

2. 2

   For the nut caramel, bring 400 g sugar, lemon juice and 1⁄4 l water to the boil while stirring. Simmer until the syrup caramelises light brown. Take the pot off the stove. Stir in sour cream. Add nuts, up to approx. 10 halves.

3. 3

   Cut 200 g butter into cubes and add to the caramel. Stir until the butter has melted and combined with the caramel mass. Let cool to room temperature.

4. 4

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the tart mould with lifting base (26 cm Ø). Roll out the dough on a floured work surface until round (approx. 30 cm Ø).

5. 5

   Place in the mould and press down. Cut off the protruding edge. Spread the nut caramel on the dough base. Bake in a hot oven for about 35 minutes.

6. 6

   Remove the tarte. Let it cool down for about 10 minutes, then lift it out of the mould. Decorate with remaining nuts. Put it in a cool place overnight (but not in the fridge!) - this way the caramel becomes softer and easier to cut.

Nutrition Facts

KCAL
390 kcal

CARBS
30 g

FATS
27 g

PROTEINS
4 g