Caramel Walnut Tart
Tart Shell
1/4 cup powdered sugar
1/2 cup butter, melted
Pinch salt
1/2 teaspoon vanilla
1 cup flour
In a medium bowl stir together all the ingredients. The dough will be quite wet but can easily be pressed into a tart pan or spring form pan.
Bake at 350 degrees F for about 20-25 minutes or until lightly golden.
Chocolate Glaze
1/2 cup heavy whipping cream
1/2 cup cream fraiche
7 ounces bittersweet chocolate, chopped
Add the chocolate to a medium bowl.
In a small sauce pan, heat the cream and crème fraiche over medium heat. Watch carefully as cream tends to bubble up and boil over quickly. When bubbles appear all over the surface, remove from the heat and immediately pour over the chocolate. Let sit for 1 minute and whisk to combine.
Can use immediately or store in a covered container in the fridge for 2 weeks.
Caramel Filling
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/4 cup butter, cut into pieces
1/4 cup whipping cream
1 tablespoon crème fraiche
1 cup walnuts, toasted, roughly chopped
Place sugar, water, and lemon juice in a heavy, large saucepan. Stir to combine. Wash down the sides of the pan until no sugar remains. Set on high heat and boil without stirring until syrup is deep amber color, about 7-10 minutes depending on the power of your stove and the pan you use. If the sugar around the sides begin to caramelize more rapidly, gently swirl the pan to mix.
Remove from heat. Whisk in butter, cream and crème fraiche (mixture will bubble vigorously). Stir in walnuts. Let cool until slightly thick before pouring into prepared crust. Let cool until caramel is set.
Serve with drizzle of chocolate glaze and lightly whipped cream.
*Don't take your eyes off the caramel sauce, it can burn quickly (I learned this the hard way. Black caramel and smoke, not fun)!
Recipe from Not Without Salt
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