Thursday, January 26, 2012

caramel walnut tart

wow. i saw this post over on not without salt,
and couldn't even wait one whole day to try it out for myself.

and, so easy!!!

let me tell you a little story...

i was at starbucks yesterday (PTL for starbucks!)
and i bumped into a dear friend and coworker.
she was like 'ohhh, i love your blog, you're such an amazing cook!'
errrrr, WHAT??? no. wrong. misconception!

so, i just want to say, in case you didn't realize, i have NO idea how to cook.
in fact, i started this blog to document my adventures as i LEARN to cook.

although i was flattered, i can promise you this:
if i can do it, YOU can do it.

so... let me show you how to make this scrumptious tart in less than an hour start to finish!
there are three elements... the tart, the chocolate glaze, and the caramel.


¼ cup powdered sugar
½ cup butter (melted)
pinch salt
½ tsp vanilla
1 cup flour


1. in a medium bowl stir together all the ingredients.
the dough will be quite wet but can easily be pressed into a tart pan.

2. bake at 350 degrees for about 20-25 minutes or until lightly golden. let cool.

chocolate glaze

(this glaze is really optional, but i am in love with someone who is in love with choclate
therefore i rarely make a dessert without thinking through how it can be included!)


½ cup heavy whipping cream
½ cup cream fraiche
7 ounces bittersweet chocolate chips


1. in a small sauce pan, heat the cream and creme fraiche over medium heat.
watch carefully as cream tends to bubble up and boil over quickly.
when bubbles appear all over the surface

 2. remove from the heat and immediately pour over the chocolate in a small bowl. 
let sit for 1 minute then whisk to combine.


1 cup sugar
1/4 cup water
1 tbl lemon juice
1/4 cup (1/2 stick) butter, cut into pieces
¼ cup whipping cream
1 tablespoons crème fraîche
1 cup walnuts, toasted, roughly chopped


1. place sugar, water, and lemon juice in a heavy, large saucepan.
stir to combine. wash down the sides of the pan until no sugar remains.
set on high heat and boil without stirring until syrup is deep amber color, about 7-10 minutes.
remove from heat.

2. whisk in butter, cream and creme fraiche (mixture will bubble vigorously). 
stir in walnuts. let cool until slightly thick before pouring into prepared crust.

3. let cool until caramel is set.
serve drizzled with chocolate glaze!

remember: if you can do it, i can do it! :)

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