Recipe

Walnut caramel tart

  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Walnut caramel tart
  • 220 gram frozen, unbaked, 20 cm round shortcrust flan case
  • 1 cup walnut halves
  • 3 eggs
  • 1/2 cup cream
  • 1/4 cup lightly packed brown sugar
  • 1/4 cup golden syrup
  • 1 teaspoon vanilla essence
  • icing sugar, sifted, to serve

Method

Walnut caramel tart
  • 1
    Preheat oven to 180°C/160°C fan-forced. Place pastry case on a baking tray. Bake 10 minutes or until golden. Cool completely, Reduce oven temperature to 160°C/140°C fan-forced.
  • 2
    Scatter walnuts over base of pastry case. Whisk eggs, cream, sugar, golden syrup and essence in a large jug until well combined. Pour over walnuts.
  • 3
    Bake 35-40 minutes or until filling is just set at centre. Cool completely; dust with icing sugar.

Notes

Use pecans instead of walnuts.