Another caramel + nut recipe. Clearly I have an obsession and obvious preference.
These tarts not only present beautifully (your friends will be thoroughly impressed) but they have the most amazing buttery caramel nut filling that is deliciously rich in flavour but not overly sweet.
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 because it can burn very easily. If you prefer to make one large tart as opposed to mini tarts you can do so, just freeze any leftover pastry.
Caramel Walnut Tarts Gluten Free
Serves: Makes 12 small round tarts.
Ingredients
- Sweet Pastry
- 400g gluten free plain flour
- 1 tsp xantham gum
- 1 tbs icing sugar
- 200g unsalted cold butter, chopped
- 1 large egg
- 160mL cold milk
- 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
Instructions
Conventional Method
- Pastry: Put the flour, sugar and xantham gum in a food processor and pulse to combine.
- Add the butter and pulse until mixture resembles fine breadcrumbs.
- With the motor running add egg and milk. Shape into a flat round disc, wrap in cling film and rest in fridge for 1 hour before using.
- Remove the pastry from fridge and roll out thinly between two sheets of baking paper. If too dry add milk, if too wet add flour.
- Cut out 12 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.
- Filling: Place an even layer of sugar in a medium saucepan 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.
- Pour cream in saucepan and bring to boil. Whisk into the caramel.
- Slowly whisk in the butter cubes, a few cubes at a time. Whisk in the eggs and add the walnuts.
- Pour the caramel walnut mixture into the 12 mini tart tins and bake for 20 minutes. Remove and cool.
- Dust with icing sugar and serve with dollop cream.
Thermomix Method
- Pastry: Put the flour, sugar and xantham gum in Thermomix mixing bowl and mix 3 sec/speed 3.
- Add the butter and mix 5 sec/speed 5 until mixture resembles fine breadcrumbs.
- With the blade running add egg and milk. Shape into a flat round disc, wrap in cling film and rest in fridge for 1 hour before using.
- Remove the pastry from fridge and roll out thinly between two sheets of baking paper. If too dry add milk, if too wet add flour.
- Cut out 12 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.
- Filling: Chop walnuts in Thermomix bowl 3 sec/speed 4. Set aside and clean bowl.
- Place an even layer of sugar in a medium saucepan 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.
- Heat cream in Thermomix 5 min/90C/speed 3. With blade rotating pour caramel into cream and mix 2 min/90C/speed 4.
- With blade rotating slowly add the butter cubes 2 min/speed 2. Add egg and walnuts and mix 30 sec/speed 2.
- Pour the caramel walnut mixture into the 12 mini tart tins and bake for 20 minutes. Remove and cool.
- Dust with icing sugar and serve with dollop cream.
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