Desserts and cakes

Caramel and nuts tart!!!

03:28


For the Italian version click here!!!
Good morning everyone!!!!!!! Here I am finally on the last leg of my working trip...I'm so tired recently...can't wait to go back home tomorrow night!
Last week I posted this recipe on the Italian blog....and as usual I'm a bit late translating...
But as we say better later than never!!! I found this recipe on the last issue of GoodFodd magazine...I had to try this immediately....it's really amazing..maybe next time i will use less butter for the pastry...but it's really a delicious treat!

CARAMEL AND NUTS TARTINGREDIENTSPastry:
  • 120g flour
  • 50g butter
  • 30g caster sugar
  • 1 egg yolk
  • 1 tbs cold water
Filling:
  • 100g sugar
  • 50g butter
  • 100ml double cream
  • 100g walnuts 
  • 1 handfull crashed hazelnuts

Preheat oven at 180ºC.  Lightly grease and flour one 18cm in diameter tart tin and start to prepare the pastry. Mix with finger tips flour, sugar and the cold butter until it resemble breadcrumbs. Add 1 egg yolk , 1 tbs cold water and mix quickly until you have a smooth and soft dough. Roll out the pastry and let it drop on the tart case, then ease the pastry into the corners and up the sides of the tin. Chill for about 10 minutes. Prick the base with a fork and bake at 180ºC for 10 minutes until golden brown.Prepare the caramel: Put sugar in a large pan with 2 tbs of water. Heat up over medium-heat and allow sugar to dissolve completely and you have a golden caramel. Remove from the heat and stir in the diced butter until it has dissolved, then stir in the double cream. Return to the heat and boil hard, stirring until the sauce is thick enough. Stir in the walnuts.
Pour caramel mixture into the tart case, sprinkle with the crushed hazelnuts and bake for 8 minutes until the caramel sauce is bubbling. Allow to cool down before serving. 



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