Walnut and Salted Caramel Tart

Makes 25cm/10inch tart

Ingredients

• For vanilla sable;

  • 113 gr (8 tbsp) unsalted butter, room temp

  • 60 gr (1/2 cup) powdered sugar

  • 1 large egg

  • 5 gr (1 tsp) vanilla extract

  • 165 gr (1 1/3 cup) flour

  • 40 gr (1/3 cup) cornstarch

  • Pinch of salt

• For walnut genoise;

  • 2 large eggs

  • 40 gr (3 tbsp) sugar

  • 30 gr (1/4 cup) walnuts, finely chopped

  • 40 gr (1/3 cup) flour

  • 25 gr (2 tbsp) unsalted butter, melted

• For the caramel;

  • 40 gr (2 tbsp) light corn syrup

  • 250 gr (1 1/4 cup) sugar

  • 170 ml (3/4 cup) whipping cream

  • 6 gr (1 tsp) salt

• 200 gr (2 cups) walnut pieces or halves

Instructions

1. For the vanilla sable, beat butter, powdered sugar, egg, and vanilla together. Sift flour, cornstarch, and salt, fold to combine. Wrap in cling film and leave in the fridge for 30 minutes. Roll the pastry to a round shape with 1/3 cm (1/8 inch) thickness. Cover the tart pan with the pastry, trim the edges and leave it to chill in the fridge.

2. Preheat the oven to 205°C/400°F.

3. For the genoise, beat sugar and eggs for 5 minutes with a hand or stand mixer. Fold walnuts and flour to combine. Add melted butter and mix. Pour batter over the pastry and bake for 30 minutes. Leave it to cool.

4. For the caramel, in a medium-sized pan, bring corn syrup and sugar to boil until it darkens in color. Meanwhile, bring whipping cream to boil in a separate pan. Take both off from the heat. Using oven mitts to protect yourself, pour whipping cream over sugar and stir immediately. Add salt.

5. Arrange walnuts over the sponge and pour over the caramel. Leave it to set in the fridge for 4 hours. Enjoy!