Another caramel and nut recipe from this Sydney food blogger. Clearly I have an obsession and obvious preference.
These tarts not only present beautifully but they have the most amazing buttery caramel nut filling that is deliciously rich in flavour but not overly sweet. It will become your new favourite gluten free recipe.
You can make caramel using one of two methods – wet or dry. I personally find the dry method much easier and less temperamental so this is the method I have listed below. Remember to keep your eye on the caramel as the sugar dissolves into a golden syrup because it can burn very easily. If you prefer to make one large rectangular tart as opposed to mini tarts you can easily do so, just freeze any leftover gluten free shortcrust pastry. Serve with lashings of dollop cream for extra indulgence!
- Gluten Free Shortcrust Pastry
- Filling
- 230g caster sugar
- 120ml double cream
- 100g unsalted butter, cubed
- 2 eggs, lightly beaten
- 150g walnuts, chopped
- Icing sugar to dust
- Dollop cream to serve
- Remove the pastry from fridge and roll out thinly between two sheets of baking paper.
- Cut out 10 pastry rounds slightly larger than your tins to allow you to fill the pastry shell. Press pastry into tins and use a knife to trim off any excess.
- Prick mini pastry tarts with fork and place tarts in preheated 180C oven for 10 -15 minutes or until golden. Remove and cool.
- For the filling, place an even layer of sugar in a large frypan over low heat to slowly dissolve and caramelise. Do not stir, just slightly agitate and swirl the pan to distribute caramelised sugar and promote even melting and browning. When all the sugar has melted, remove from heat.
- Whilst sugar is melting pour cream in seperate saucepan and bring to boil. Remove from heat and whisk into the caramel.
- Slowly whisk the butter cubes into caramel, one at a time until melted. Whisk in the eggs and add the walnuts.
- Pour the caramel walnut mixture into the mini tart tins and bake for 20 minutes. Remove and cool.
- Dust with icing sugar and serve with dollop cream.
- Remove the pastry from fridge and roll out thinly between two sheets of baking paper.
- Cut out 10 pastry rounds slightly larger than your tins to allow you to fill the pastry shell. Press pastry into tins and use a knife to trim off any excess.
- Prick mini pastry tarts with fork and place tarts in preheated 180C oven for 10 -15 minutes or until golden. Remove and cool.
- Place an even layer of sugar in a large frypan over low heat to slowly dissolve and caramelise. Do not stir, just slightly agitate and swirl the pan to distribute caramelised sugar and promote even melting and browning. When all the sugar has melted into a caramel, remove from heat.
- Whilst sugar is melting heat cream in Thermomix 3 min/90C/speed 2. With blade rotating on speed 2 pour warm caramel into cream and mix until combined.
- With blade rotating still on speed 2 slowly add the butter cubes and mix until melted. Next add eggs and walnuts and mix 20 sec/speed 2.
- Pour the caramel walnut mixture into the mini tart tins and bake for 20 minutes. Remove and cool.
- Dust with icing sugar and serve with dollop cream.
If I’m making one large tart, how long do I bake the crust and then the finished tart for?
Add an extra 5- 10 minutes, just keep an eye on it.