- Prep Time: 1h 35 min
- Cook Time: 35 minutes
Caramel Walnut Tarts
These beautiful tarts have the most amazing buttery caramel nut filling! They have been shared with us by Helen from Hungry & Fussy. Not only do they present beautifully (your friends will be thoroughly impressed) but they are deliciously rich in flavour without being too sweet. We have also tested these using standard wheat flour and they work a treat. Simply leave out the xanthan gum.
Recipe Tester Feedback: "These tarts are well worth the little extra effort taken to make them. You couldn't even tell the pastry was gluten free, it wasn't crumbly at all!" -Kylie
Contains: Dairy / Egg / Nuts
Preparation Time 1 hour 35 minutes
Cooking Time 35 minutes
Makes 12-18 tarts
Can be frozen
- plain flour - 400g
- icing sugar - 1 Tbsp
- xanthan gum - 1 tsp (*omit for wheat flour variation)
- butter - 200g, unsalted, chopped
- egg - 1, large
- milk - 160g, cold
- walnuts - 150g, chopped
- caster sugar - 230g
- double cream - 110g
- butter - 100g, unsalted, cubed
- eggs - 2
- icing sugar - to dust
- cream - dollop, to serve
- Place the flour (400g), icing sugar (1 Tbsp) and xanthan gum (1 tsp) in the mixer bowl. Mix Speed 3 /3 seconds.
- Add the butter (200g only) and mix Speed 5 / 5 seconds until mixture resembles fine breadcrumbs.
- Turn to Speed 4, and with the blade running, add egg (1 only) and milk (160g) to the bowl. This is quite a thick dough. You may find it difficult to work with, but it has a great end result!
- Transfer mixture from the bowl and shape into a flat round disc, wrap in clingfilm and rest in fridge for 1 hour before using.
- Preheat the oven to 180C.
- Remove the pastry from fridge and roll out thinly between two sheets of baking paper using a rolling pin to a thickness of approximately 2-3mm. If too dry, add a little milk; if too wet, add a little flour.
- Use a cookie cutter to cut out 12 pastry rounds slightly larger than your tins to allow you to fill the pastry shell. Press pastry into tart tins and use a knife to trim off any excess.
- Prick mini pastry tarts with fork and place tarts in oven for 10-15 minutes or until golden. Remove and cool.
- Place walnuts (150g) in mixer bowl and chop Speed 4 / 3 seconds. Set aside in a small bowl.
- Crack eggs (2) into a bowl and lightly beat. Set aside.
- Place an even layer of caster sugar (230g) 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. Be careful to not leave the sugar for too long, you don't want it to turn to toffee!
- Place cream (110g) in mixer bowl. Program 5 minutes / 90C / Speed 3.
- Program 2 minutes / 90C / Speed 1. Add caramelised sugar to the bowl through the lid. Once added, increase to Speed 3.
- Program 2 minutes / Speed 2. With blade rotating slowly add the butter cubes (100g only).
- Add beaten eggs (2) and prepared walnuts. Mix Speed 2 / 30 seconds.
- Pour the caramel walnut mixture into the 12 mini tart tins (or more if you have extra dough and mixture) and bake for 20 minutes. Remove and cool.
- Dust with icing sugar and serve with a dollop of cream