MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salted Caramel Walnut Tart
Categories: Pies, Pastry, Dairy, Nuts
Yield: 12 servings
2 lg Eggs; lightly beaten
1/4 c + 2 tb heavy whipping cream
3/4 c (packed) light brown sugar
1/4 c + 2 tb golden syrup
3 tb Unsalted butter; diced
1 1/2 ts Vanilla extract
3/4 ts Sea salt
1 Sheet refrigerated pie
- crust
1 c Chopped walnuts; toasted
Let eggs stand at room temperature 30 minutes. In a
microwave, heat cream on high for 20 seconds. Keep warm.
Meanwhile, in a large, heavy saucepan over medium heat,
combine sugar and syrup, stirring frequently. Bring to a
boil; cook, stirring constantly, for 1 minute. Remove
from heat. Slowly pour cream into pan; continue stirring
constantly (cream may spatter) until well blended.
Gradually add butter, stirring until melted. Add vanilla
and sea salt; stir until smooth. Cool.
Unroll crust into a 9" tart pan; trim edges. Refrigerate
30 minutes.
Set oven @ 400-|F/205-|C.
Line unpricked crust with a double thickness of foil.
Fill with pie weights, dried beans or uncooked rice.
Bake on a lower oven rack until edges are golden brown,
10-12 minutes. Remove foil and weights; bake until
bottom is golden brown, 3-5 minutes longer. Cool on a
wire rack.
Reduce oven setting to 350-|F/175-|C. Whisk eggs into
caramel mixture; stir in walnuts. Add filling to crust.
Bake until center is just set (mixture will jiggle),
20-25 minutes. Cool completely. Refrigerate leftovers.
Ruth Ealy, Plain City, Ohio
Makes: 12 servings
RECIPE FROM:
https://www.tasteofhome.com
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