Caramel Walnut Tart inspired by Hida Mari Cooking.
Ingredients:
Tart Ring
14g walnuts
14g sugar
65g unsalted butter
25g sugar
1g salt
1 egg yolk
120g flour
Caramel Nougat
50g heavy cream
20g honey
70g walnuts
60g sugar
1 tbs water
18g unsalted butter
1. In a food processor, grind walnut and sugar. For the tart crust, add butter, sugar, egg yolk, flour and grinded walnut in a bowl and mix well until everything is combined
2. Divide the dough into two balls, wrap them in plastic wrap and refrigerate for at least 30 minutes.
3. Meanwhile, bake the walnut in oven preheated to 170C for 5 minutes. Mix the heavy cream and sugar in a separate bowl.
4. In a tall saucepan, add sugar and place over medium heat and do not stir, as this will cause the sugar to crystallize. As it melts and cooks, the sugar will turn into a gorgeous golden color and once it's a light golden color, you can carefully pour the cream over it. It will bubble like crazy, so stand back for a second and with a whisk at hand, stir and lower the heat. Add butter, baked walnuts and stir well. Set aside to cool for 15 minutes.
5. Once dough has chilled, roll out one of the dough and press into tart pan. Pour the filling (caramel+walnut) making sure to get it everywhere in the tart, roll out the second dough and cover the filling with the second dough. Brush with the mix of egg yolf, coffee and water.
6. Bake in oven preheated to 170C for 30-35 minutes.
7. Chill the tart before serving to set the caramel and enjoy chilled
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