Caramel Walnut Tarts | Everyday Gourmet S8 E65

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine corn flour, sweet rice flour, sorghum flour, icing sugar, and almond meal in a food processor.

Blend the dry ingredients until mixed well.

Add 1 egg and butter to the dry ingredients and whisk until the mixture resembles fine breadcrumbs.

Add 1 to 2 tablespoons of water to form a dough, being careful not to add too much water.

Wrap the dough in glad wrap and refrigerate for 1 hour to rest.

Unwrap the pastry and cut it into sections, rolling out one piece at a time to prevent melting.

Roll the pastry between two sheets of baking paper until thin, then place it into a greased tart tin, pressing it in with fingers.

Trim the excess pastry and prick the base with a fork.

Bake the pastry in the oven at 180°C (356°F) for 10 to 15 minutes until golden brown.

Remove the pastry from the oven and allow to cool.

In a frying pan, dissolve sugar over low heat to make dry caramel, avoiding agitation to prevent crystallization.

Heat 1/2 cup of double cream in a separate pot until warm.

Once the sugar has dissolved, slowly add the warm cream to the caramel, stirring carefully.

Incorporate butter into the caramel one cube at a time until melted and smooth.

Add two eggs to the caramel mixture and stir until combined.

Fold in chopped walnuts into the caramel mixture.

Pour the caramel walnut filling into the baked tart shells.

Return the tarts to the oven for another 15 to 20 minutes to set the filling.

Allow the tarts to cool completely before serving.

Dust the tarts with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens