Walnut Caramel Tart with Orange Chantilly Cream
Give mum a special treat this Mother’s Day with this decadent Walnut Caramel Tart. Full of warm, buttery, nutty flavours. Use a frozen ready-made sweet pastry to save time in the kitchen.
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
Serves: 6
Ingredients
• Sweet shortcrust pastry, thawed
• 200g caster sugar
• 3 tbsp water
• 100g butter, cut into small pieces
• 200ml cream
• 175g FreshLife Californian Walnuts, chopped
• Pinch of salt
Orange Chantilly Cream:
• 250ml cream
• 2 tbsp icing sugar
• 2 tsp fresh orange juice
• 1 tsp orange zest
• ½ tsp vanilla essence
Method:
1. Preheat the oven to 180°C (Bake)
2. Grease a 24cm loose-bottomed tart tin. Line with the thawed pastry. Place in freezer for 10 minutes (or chill in the refrigerator for 20 minutes) to prevent shrinkage.
3. Prick the bottom of the pastry with a fork several times, then line with a round of baking paper and fill with rice or pastry weights. Blind bake for 10 minutes, then remove the weights and paper and bake for another 5 minutes.
4. While the pastry crust is baking, make the filling. Combine the sugar and water in a large saucepan and heat gently without stirring until the sugar is dissolved.
5. Increase the heat and bring to the boil. Cook until the syrup has turned a deep amber colour.
6. Remove from the heat and stir in the butter, then the cream. Be very careful with this - the mixture will bubble up and it is extremely hot.
7. Return to the heat and boil until the caramel is thick enough to coat a spoon. Add the walnut pieces and salt and cook for another 2-3 minutes, stirring constantly.
8. Pour the walnut filling into the crust, spread it out, and bake for 10 minutes, until the filling is bubbly. Cool for at least 10 minutes before removing it from the tin.
9. To make the Orange Chantilly Cream, whisk all the ingredients together with an electric whisk to form soft peaks.
10. Serve the tart warm or cold with a decadent dollop of the Orange Chantilly Cream.
