Caramel Nut Tart with Cinnamon Crust
A buttery cinnamon crust filled with gooey caramel and topped with crunchy nuts for a decadent, sweet treat.
- 300g/10.6oz Plain Flour
- 150g/5.3oz Butter (Salted)
- 1 TSP Ground Cinnamon
- 2 TBSP Icing Sugar
- 1 TSP Vanilla Essence
- 2 Egg Yolks
- 5 TBSP Milk (Or more if needed)
- 450g/16oz Mixed Nuts ((Brazil, Pecans, Pistachios, Almonds, Cashews, Roasted Hazelnuts))
- 1 ½ Cups Sugar
- 1 ½ Cups Brown Sugar (Light)
- ½ Cup Elmlea Double Cream ((heavy cream))
- 3 TBSP Honey (Or Mayple Syrup)
- ½ Cup Water Egg Yolks
- 1 TSP Vanilla Essence
Add the flour, icing sugar and cinnamon to the bowl of a Stand Mixer and mix together.
Add the butter and mix until it resembles coarse sand. Mix the yolks, essence and milk together in a glass, add to flour and mix until dough forms.
Wrap the dough with plastic wrap and refrigerate for 30 minutes. Once ready, let the dough warm slightly.
Roll out the dough to fit a 27cm/10.6inch springform tart pan, prick the sides and bottom with a fork. Refrigerate for 30 minutes.
Preheat oven 190C/375F.
Line the crust with baking paper and fill with beans or rice. Bake for 25 minutes.
Remove the baking paper and bake for a further 15 minutes. Leave to cool.
Combine both sugars and water in a medium pan over medium-low heat, stirring frequently until the sugar has dissolved. Increase the heat and bring the caramel to a boil without stirring.
When the caramel is a deep amber colour, remove it from the heat and whisk in the heavy cream, honey and vanilla with a hand balloon whisk.
Stir in the nuts.
Pour the filling into the crust and bake for 15-20 minutes until filling bubbles.
Cool on a wire rack before serving.
Enjoy!