Ingredients Jump to Instructions ↓

  1. Crust

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 2/3 cup 61g / 2 1/5oz Slivered almonds - toasted

  4. 1/4 cup 59ml Walnuts - toasted

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/3 cup 65g / 2 1/3oz Powdered sugar

  7. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - room temperature,

  8. Cut into pieces 1 Egg - beaten to blend (large)

  9. Filling

  10. 2 cups 396g / 13oz Sugar

  11. 1/2 cup 118ml Water

  12. 1/4 cup 82g / 2.9oz Light corn syrup

  13. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - cut into pieces

  14. 1/2 cup 118ml Whipping cream

  15. 2 tablespoons 30ml Creme fraiche or sour cream

  16. 1 cup 237ml Walnuts - toasted, and Finely chopped Chocolate Glaze

  17. 1 cup 237ml Heavy whipping cream

  18. 7 oz 198g Bittersweet or semisweet chocolate - chopped

  19. (do not use unsweetened)

Instructions Jump to Ingredients ↑

  1. For Crust: Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground. Add powdered sugar and combine using on/off turns. Add butter; using on/off turns, cut in until coarse meal forms. With machine running, slowly add egg. Blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.

  2. Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Trim excess dough flush with top edge of pan. Pierce bottom of dough all over with fork. Chill 30 minutes.

  3. Preheat oven to 325 degrees. Bake crust until golden, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)

  4. For Filling: Place sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in butter and cream (mixture will bubble vigorously). When bubbling subsides, whisk in crème fraîche. Cool caramel until beginning to thicken. Stir in walnuts. Pour caramel into prepared crust. Let stand 15 minutes to spread.

  5. For Chocolate Glaze: Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes. Pour enough glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use). Let stand until set, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

  6. This recipe yields 12 to 16 servings.


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