I am always trying to incorporate something new or different into my work, however some things are so classically simple that they shouldn’t be changed. The caramel walnut tart is one of those desserts that needs no improvement. What could be better than a crisp golden shell, gently toasted walnuts, and gooey caramel?
- 3 ounces heavy cream
- 4 ounces honey
- 6 ounces butter
- 4 ounces sugar
- Prebaked tart shell filled with toasted walnuts
Melt together the butter and liquids over medium heat.
Add the sugar and cook until the mixture registers between 235F and 244F on an candy/digital thermometer.
Pour this slowly over the walnuts inside your prepared tart shell and allow the caramel to completely settle and seep into every crevice of the nuts while creating a smooth finish on top.
Allow to cool completely before serving; it will reheat well for service.
If you want to take it up a notch, get creative with the accompaniment. I like to add a modern touch with a bit of vanilla bean ice cream, fig sorbet, or even black pepper and banana meringues.