Sunday sweets- walnut caramel tart

Posted on: May 17th, 2009 by admin 2 Comments

Well strawberries are in season up north, down in Aus walnuts are ripe, so let’s make some Sunday sweets with the healthy little nuts.

Walnut caramel tart


  • 300g (2 cups) plain flour
  • 110g (1/2 cup) white sugar
  • 180g butter, cold and cubed
  • 2 egg yolks
  • 1 tbsp chilled water
  • Plain flour, to dust

Walnut caramel filling

  • 900g (4 cups) white sugar
  • 250ml (1 cup) cold water
  • 160g butter
  • 160ml (2/3 cup) thickened cream
  • 460g (4 cups) walnut pieces

To make the pastry, place the flour and sugar in a bowl. Add butter and briefly process or mix until it resembles coarse breadcrumbs. Add the egg yolks and water, process until the mixture just comes together (not too much- we want it to stay cool and underworked!). Turn onto a lightly floured surface and shape into a disc. Wrap in plastic and place in the fridge for 30 minutes.


Preheat oven to 180°C (350ºF). Roll out the pastry to a 35cm (14in) disc. Line a shallow 28cm (11in) tart tin, with removable base, with pastry and trim any excess. Cover with plastic wrap and place in the fridge again for another half hour or so.

Line pastry case with non-stick baking paper and fill with dried beans, rice or metal pastry weights. Bake in oven for 20 minutes (baking blind). Now remove the weights, and bake for a further 10 minutes or until golden brown. Set aside to cool a bit.

To make the walnut caramel filling, combine the sugar and water in a large saucepan and stir over low heat until sugar dissolves. Increase heat and bring to the boil. Gently boil, for roughly 10 minutes or until the sugar caramelises- careful not to burn the mix. Remove from heat, adding the butter and cream slowly and stir until combined. Add walnuts and stir until they are evenly coated in caramel.

Pour walnut mixture into pastry case. Cover and place in the fridge for 1 hour. Cut the tart into wedges and serve with double cream.

There are a couple of optional steps to consider. You can toast the walnuts, a nice touch although maybe not entirely worth the effort. You can spread a thin layer of melted semisweet or bittersweet chocolate on the baked crust before adding the walnut-caramel mixture, or you can use pre-made pie crusts if you haven’t much time and just make the caramel on the stove.

Recipe from

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