Walnut and caramel tarts
It’s autumn and nuts are back on the market… it’s the perfect opportunity to look for the rare pearl among your pie recipes that are sure to be unanimous! Take advantage of an evening with friends to make walnut and salted butter caramel tarts. The walnut pie is a real killer, completely addictive and terribly greedy! An insolent temptation to treat yourself from time to time because this caloric bomb will also make your taste buds explode with pleasure!
Ingredients :
- For the shortcrust pastry:
- 80g brown sugar
- 2 packets of vanilla sugar
- 200g flour
- 120g butter
- 2 eggs
- For the caramel sauce:
- 10 cl of liquid cream
- 125 g caster sugar
- 25 g semi-salted butter
- For garnish :
- 125g walnut kernels
- 55g softened butter
- 75g brown sugar
- 3 egg yolks
- 75g maple syrup
- 1 sachet of vanilla sugar
Preparation :
-
1
Start by making the shortbread dough for making these tartlets. Take out the butter 1 hour in advance. Sift the flour over a clean, smooth work surface. Cut the butter into small pieces and work it with your fingertips with the flour until the preparation is sandy. Dig a well, break the eggs and add the sugar and vanilla sugar. Mix all these ingredients with your fingertips without mixing them too much. Gather the dough into a homogeneous ball, flatten it and wrap it in cling film. Place in the fridge for at least 2 hours.
Technical moves
How to degerm garlic?
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2
Prepare the caramel sauce. In a small saucepan, bring the cream to a boil then remove from the heat and set aside. In another saucepan and over medium heat, heat the sugar dry, pouring it in small quantities until the caramel is golden brown. Then very quickly add the butter and then the cooled cream, which will have the effect of stopping the cooking of the caramel. Let boil again then remove from heat and let cool completely then reserve in the refrigerator.
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3
Roll out the shortcrust pastry and cut out 6 circles to fill your 6 buttered tartlet moulds. Press the pie dough so that it adheres well to the molds then cut to the edge. Prick the bottom of each tartlet with a fork, cover with cling film and refrigerate for 2 hours.
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4
Preheat the oven th.7/8 (220°C). Reserve 18 walnut kernels for presentation. Finely chop the rest. In a salad bowl, work the butter with the brown sugar until the mixture is creamy, incorporate the egg yolks, the maple syrup and the vanilla sugar then add the chopped walnuts. Mix, then pour into the pie shells just out of the fridge.
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5
Place in the middle of the oven and cook for 25 minutes, adding the reserved walnut kernels halfway through cooking. When the tartlets are golden brown, remove from the oven and let cool on a wire rack. When ready to serve, all you have to do is gently unmold the tartlets and pour in a little caramel sauce.
Tips
Be careful not to brown the caramel too much, which could give a little unwanted bitterness. If you are not too impatient, wait until the next day to taste these walnut tartlets, they will only be better.
