Caramel Nut Tart Recipe

Ingredients

Nut Filling:

• 290g walnuts

• 200g hazelnuts

• 90g pistachios

• 60g pine nuts

Caramel:

• 280g caster sugar

• 2g salt

• 115ml water

• 85g glucose syrup

• 35ml honey

• 150ml warm cream

• 100g unsalted butter, cubed and softened

Method

1. Toast the Nuts

1. Preheat the oven to 175°C (350°F).

2. Spread the walnuts, hazelnuts, pistachios, and pine nuts on a baking tray.

3. Toast in the oven for 10–12 minutes, until lightly golden and fragrant.

4. Remove and allow to cool. Roughly chop half of the nuts and leave the rest whole for texture.

2. Prepare the Base (if not using a pastry shell)

1. Line a rectangular tart mold (or silicone bar mold) with parchment paper.

2. Press the chopped nuts into the base, creating an even layer. Press firmly to form a solid foundation.

3. Chill in the fridge while you prepare the caramel.

3. Make the Caramel

1. In a heavy-bottomed saucepan, combine the caster sugar, salt, and 115ml water. Place over medium-high heat.

2. Without stirring, allow the sugar to dissolve and caramelize, swirling the pan occasionally to ensure even coloring.

3. Cook until the mixture turns a deep amber color — about 8–10 minutes.

Tip: Do not walk away — caramel can burn quickly.

4. Meanwhile, in a separate saucepan, gently warm the cream, glucose, and honey until just hot (do not boil).

5. Once the caramel reaches the desired color, remove it from the heat.

6. Carefully and slowly pour the warm cream mixture into the caramel, whisking constantly — the mixture will bubble up vigorously.

7. Return the pot to low heat and stir in the butter until smooth and glossy.

8. Let the caramel cool slightly (2–3 minutes) so it thickens a bit before pouring.

4. Assemble the Tart

1. Remove the nut base from the fridge.

2. Arrange the remaining whole nuts on top for an attractive finish.

3. Pour the warm caramel over the nuts, using a spatula to spread it evenly.

4. Let it sit at room temperature for 30 minutes, then refrigerate for at least 2–3 hours or until fully set.

5. Serve

1. Once set, carefully unmold the tart.

2. For clean slices, use a sharp knife dipped in hot water.

3. Optional: Decorate with a chocolate disc or a sprinkle of flaky sea salt.

Tips for a Perfect Result

• Use high-quality nuts and toast them well — this brings out the deep, rich flavor.

• Avoid overcooking the caramel — deep amber is perfect, but burnt caramel turns bitter.

• Silicone molds help achieve a clean, modern shape like the one in your photo.