Caramel-Walnut Tart
I made this tart for our friend's Canadian Thanksgiving Dinner Sunday night. One of my favorite, and easy to make, desserts.
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Tuesday, October 14, 2008
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2 Comments:
No recipe?
What a tease!
Not to fear, here it is...
Walnut Tart
(Nigella Lawson)
Makes one 10-inch/25-cm tart
Throughout the cooler months, a bag of walnuts always hangs on the back of my kitchen door. Sometimes I have phases of going through about one a week: cracking them for salads, grinding them for cakes, crushing them with garlic and oil for a meat sauce or splitting them into halves for deserts such as this one. What a sight; a flat tart brimming with a chaos of walnuts all swathed in thick buttery caramel.
1 ½ cups/300g sugar
2 tablespoons unsalted butter
1 cup/250ml heavy cream
About ½ pound/250g walnut halves
One 10-inch/25cm Sweet Pastry shell, prebaked
Put the sugar and butter in a heavy saucepan. Gently heat, stirring, until the sugar has dissolved and turned a rich caramel color, about 15 minutes. Add the cream. This will immediately cause the sugar to seize and you to panic, but don’t; just keep stirring until the caramel lump melts again. Remove from the heat, then stir in the walnut halves. Pour into the prepared tart shell and let sit at room temperature until firm, about 3 hours.
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