Cooking Caramel Tarts with Walnut Praline
The day Margaret Fulton helped me perfect my caramel tarts with walnut praline—and a Masterclass with Suzanne Gibbs. Stovetop recipe.
Ingredients
- 1 qty sweet pastry dough make the full quantity; use half and freeze the remaining half
Caramel Tart Filling
- ½ cup salted butter melted is fine
- 1 ¼ cups dark brown sugar
- 1 cup pouring cream or Philadelphia Light Cooking Cream
- 1 pinch salt
Praline
- 100 g walnuts choose any nut you prefer
- 110 g white sugar
- 35 ml water mls or grams
- 40 ml corn syrup mls or grams
Instructions
Sweet Pastry
- Make one full quantity of sweet pastry using the recipe below.1 qty sweet pastry dough
- Divide the pastry into two discs, each about 3 cm thick. Wrap both discs; refrigerate one for at least 30 minutes and freeze the other for your next tart.
Caramel Filling
- Add all the caramel filling ingredients to a medium size saucepan.½ cup salted butter, 1 ¼ cups dark brown sugar, 1 cup pouring cream, 1 pinch salt
- Heat the ingredients and allow them to bubble and thicken. Stir continuously.
- After about five minutes remove the caramel from the heat and set it aside.
Sweet Pastry
- Preheat the oven to 180°C conventional or 160°C fan-forced.
- Remove the pastry from the fridge.
- Lay the plastic wrap under the pastry.
- Roll the chilled pastry until it is about 3 mm thick.
- Use a round cookie cutter or egg ring slightly larger than the holes in your tart tin to cut 12 pastry circles.
- Use the plastic wrap to help you lift the pastry circles and place them in the lightly greased tin.
- Prick the pastry with a fork 2 or 3 times.
- Add some baking paper to the pastry middle with a few pie weights on top.
- Bake the pie shells until the edges are starting to turn golden.
- Remove the baking paper and pie weights. Bake for 5 minutes, or until the pastry is golden and the base is cooked.
- Remove the tray from the oven and set aside.
Praline
- Line a tray with baking paper, spread the walnuts over the paper and set aside.100 g walnuts
- Add all the ingredients except the nuts to a clean saucepan.110 g white sugar, 35 ml water, 40 ml corn syrup
- Stir slowly over the heat until the ingredients are combined, and the sugar has completely dissolved.
- Once the sugar has dissolved, bring the syrup to a gentle boil.
- Stop stirring. Swirl the saucepan gently if needed and cook until the caramel reaches a rich golden colour.
- Pour the toffee over the nuts and allow it to cool.
Caramel Tart Filling
- Pour the still warm caramel into the tart shells and place in a container in the fridge for at least 3 hours to cool and set.
- Once the praline has cooled, break it into pieces and put it in an airtight container until you are ready to serve it on the tarts.
Notes
Notes
- Divide the pastry into two discs, each about 3 cm thick. Wrap both, refrigerate one for at least 30 minutes and freeze the other for your next tart.
- Don't walk away from the caramel filling. Stir it continuously to prevent it from sticking and burning on the bottom.
- Once the praline sugar has dissolved, stop stirring. Avoid introducing rogue sugar crystals, which can seed the toffee and make it lose its transparency.
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Nutrition
Calories: 296kcalCarbohydrates: 30gProtein: 2gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 45mgSodium: 85mgPotassium: 92mgFiber: 1gSugar: 28gVitamin A: 465IUVitamin C: 0.2mgCalcium: 46mgIron: 0.4mg
Tried this recipe?Let us know how it was!
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