Walnut and Salted Caramel Tart: A French-Inspired Masterpiece

There’s something undeniably magical about the combination of toasted walnuts and salted caramel. This elegant tart draws inspiration from classic French patisserie, where the art of balancing sweet and salty flavors has been perfected over centuries. I’ve spent years perfecting this recipe, ensuring the caramel achieves that perfect amber hue and the shortcrust pastry remains delicately crisp beneath its decadent filling.

Prep Time, Cooking Time, and Servings

• Preparation Time: 45 minutes
• Cooking Time: 35 minutes
• Resting Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 8-10 slices

Equipment Needed

• 9-inch (23 cm) tart pan with removable bottom
• Heavy-bottomed saucepan
• Silicone spatula
• Rolling pin
• Parchment paper
• Pie weights or dried beans

Ingredients

For the Shortcrust Pastry

• 2 cups (250g) tipo 00 flour or all-purpose flour
• 1 large egg, room temperature
• ½ cup (100g) neutral seed oil
• ¾ cup (150g) granulated sugar
• 2 teaspoons (8g) baking powder
• 1 teaspoon pure vanilla extract or 1 vanilla bean pod, scraped

For the Salted Caramel Walnut Filling

• 1¼ cups (250g) granulated sugar
• 1 cup (250ml) heavy cream, slightly warmed
• ½ teaspoon flaky sea salt
• 2½ cups (300g) walnuts, coarsely chopped and lightly toasted

Detailed Instructions

Preparing the Shortcrust Pastry

1. In a large mixing bowl, sift the flour and baking powder together to ensure even distribution.
2. Create a well in the center of the flour mixture. Add the egg, oil, sugar, and vanilla extract.
3. Using clean hands or a wooden spoon, gradually incorporate the wet ingredients into the dry ingredients, working from the center outward until a cohesive dough forms. The texture should be smooth but not sticky.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Blind Baking the Crust

1. Preheat your oven to 350°F (180°C) with a rack in the middle position.
2. Roll out the chilled dough on a lightly floured surface to approximately ⅛ inch (3mm) thickness.
3. Carefully transfer the dough to your tart pan, gently pressing it into the corners and up the sides. Trim any excess dough.
4. Line the pastry with parchment paper and fill with pie weights or dried beans.
5. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the crust is lightly golden.

Creating the Salted Caramel Filling

1. While the crust cools, toast the chopped walnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes. Set aside.
2. In a heavy-bottomed saucepan, spread the sugar in an even layer. Heat over medium heat without stirring.
3. Watch carefully as the sugar begins to melt around the edges. When this happens, use a silicone spatula to gently push the melted sugar toward the center.
4. Continue this process until all sugar has melted and turned a deep amber color (around 350°F/175°C if using a candy thermometer).
5. Remove from heat and carefully add the warmed cream in a steady stream while stirring constantly. The mixture will bubble vigorously – this is normal.
6. Add the sea salt and stir until completely smooth. If any hardened caramel remains, return to low heat and stir until dissolved.
7. Fold in the toasted walnuts until evenly coated.

Assembly and Final Baking

1. Pour the hot caramel-walnut mixture into the pre-baked tart shell, spreading evenly.
2. Return to the oven and bake for 20-25 minutes, or until the filling is bubbling around the edges and the top is deep golden brown.
3. Allow to cool completely on a wire rack for at least 2 hours before serving.

Storage and Serving Suggestions

This tart will keep beautifully for up to 4 days when stored in an airtight container in the refrigerator. For the best texture and flavor experience, remove from the refrigerator 30 minutes before serving to allow the caramel to soften slightly.

Serve thin slices as this tart is delightfully rich. Consider garnishing with a light dusting of cocoa powder or a small dollop of unsweetened whipped cream to balance the sweetness.

Nutritional Information

Per serving (based on 10 slices):

• Calories: 485
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 42mg
• Sodium: 165mg
• Total Carbohydrates: 56g
• Dietary Fiber: 2g
• Sugar: 38g
• Protein: 7g

This classic French-inspired dessert brings together the nutty warmth of toasted walnuts with the sophisticated allure of salted caramel, all nestled in a buttery shortcrust shell. Each component plays its part perfectly – the crisp pastry provides structure, the caramel adds richness and depth, while the walnuts bring texture and a subtle earthiness that elevates the entire creation.