See Process Make Perfect Caramel Walnut Tarts Recipe

Caramel Walnut Tarts. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. An all-walnut filling, though, brings a butteriness to this tart that pecans or a mixture just can't quite manage, so it really is worth a try.

Walnut, graham cracker crust topped with a two ingredient caramel, more walnuts, a two ingredient chocolate ganache and sea salt! Today's post is sponsored by the California Walnut Board. These Easy Caramel Walnut Tarts are literally blowing my mind. You can have Caramel Walnut Tarts using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Caramel Walnut Tarts

1. You need 2 each of Store bought sheets of frozen puff pastry.
2. You need 2 cup of Toasted walnuts.
3. You need 3/4 cup of Maple syrup.
4. It's 2 large of Eggs.
5. Prepare 45 grams of Butter, melted.
6. It's 4 tbsp of Plain flour.
7. You need 1 tsp of Ground allspice.

While the caramel cools, set the dough-lined tart pan on the prepared baking sheet. Store the salted caramel and walnut tarts in the refrigerator until you are ready to serve. Filed Under: Dessert, Gluten Free Tagged With: coconut flour tarts, desert, gluten free, salted caramel, salted caramel and walnut tarts, sweet, walnuts. Place graham crackers and walnuts into food processor.

Caramel Walnut Tarts instructions

1. Prepare tart base by lightly greasing a 35cm x 12cm loose-based tart tin, and laying the (defrosted) puff pastry on the base. Use both sheets so they overlay slightly in the centre and there is excess pastry hanging over the edges. Trim the edges with a knife and gently press the pastry to the sides of the tart tin..
2. To make walnut filling, mix eggs, melted butter and maple syrup together in a medium mixing bowl.
3. Add sifted flour and walnuts to the wet mixture and fold in until combined well..
4. Pour walnut filling into prepared tart tin and spread evenly..
5. Bake for 25 mins at 180deg celsius until golden.
6. Cool in tin before serving.

Pulse until they resemble fine crumbs. Pour crumbs into a large bowl and stir together with melted butter and brown sugar. Heat on medium-low heat and stir until sugar dissolves. Once the sugar has dissolved, increase the heat to medium high. Using on/off turns, blend until coarse meal forms.