It took me a while to figure out a way to convert one of my favorite ice cream flavors into a pie—one of my favorite desserts. The result took quite a few tries, but in the end, it was so worth it. —Ruth Ealy, Plain City, Ohio
Salted Caramel Walnut Tart
Test Kitchen tips
Salted Caramel Walnut Tart
Prep Time
20 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 2 large eggs, lightly beaten
- 1/4 cup plus 2 tablespoons heavy whipping cream
- 3/4 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons golden syrup or light corn syrup
- 3 tablespoons unsalted butter, cubed
- 1-1/2 teaspoons vanilla extract
- 3/4 teaspoon sea salt
- Dough for single-crust pie
- 1 cup chopped walnuts, toasted
Directions
- Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool.
- Roll out dough to fit into a 9-in. tart pan; trim edge. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil; fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-12 minutes or until edge is golden brown. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
- Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.
Nutrition Facts
1 piece: 293 calories, 17g fat (6g saturated fat), 50mg cholesterol, 238mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 3g protein.
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