Made an unusual dessert from nuts, caramel and shortcrust pastry. Show me what I did

Thick creamy caramel, crunchy shortbread and toasted nuts - what could be better. I share a recipe for a nut tart with caramel.

Here is such a nut tart with caramel I got

I continue to study on the online course in pastry art and today I want to share the dessert I made as a homework assignment. This dessert is dangerous to deal with, as it is difficult to resist.

My wife called this dessert "Rastizopa", but she couldn't stop until she had eaten her portion. I tend to agree with her, the dessert is unrealistically tasty and just as high in calories.

Step by step recipe on how to make caramel nut tart

Step one

Shortcrust pastry:

Flour 200 g
Powdered sugar 50 g
Almond flour 25 g
Butter 90 g from the freezer
Egg 43 g (1 egg C2)

I send the dry ingredients to the blender bowl and mix. I add butter and punch down to a sandy crumb. I pour in the egg and punch until the dough starts to collect into a ball.

To make the dough cool faster, it is better to roll it into a layer

I wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes. While the dough is cooling, I will start making caramel.

instagram viewer

Step two

Melted sugar in a ladle until amber or 130 ° C

Caramel:

Sugar 300 g
Cream 33% 220 g
Butter 200 g
Salt 3 g

Roasted nuts 300 g (I used a mix of 100 g almonds, cashews and hazelnuts)

Melted sugar in a ladle until amber or 130 ° C. Remove from heat and pour in hot cream and stir quickly and quickly.

The finished caramel should be liquid, as it cools, it will thicken

It is important that the cream is hot. If you add cold ones, the sugar will cool and harden. At the time of adding the cream, the mass will foam and splash heavily, so it is better to wear a glove or use an oven mitt.

When the cream is combined with the liquid sugar, add the butter and stir until smooth. I leave the caramel to cool until I return to the dough.

Do you want to receive all recipes of the week by mail?Subscribe to the email newsletter!

Step three

I roll the cooled dough between two sheets of parchment into a layer 2-3 mm thick. Thus, the dough will not stick to the table and it will not be necessary to dust it with excess flour. I distribute the dough into molds and put it in the freezer for 10 minutes.

Finished tartlets should be lightly browned

I prick the chilled dough with a fork and send it to bake for 20-25 minutes at 170 ° C. Finished tartlets should be lightly browned. After baking, let it cool and take it out of the mold.

Step four

Pour the nuts into the caramel and mix. Then I spread the caramel nuts into the tartlets with a tablespoon. I put it in the refrigerator so that the caramel sets (30-40 minutes) and can be served.