Walnut and caramel tart

INGREDIENTS (6 people):

• 1 roll of shortcrust pastry

• 2 eggs

• 100g caster sugar

• 60g butter

• 100 g finely crushed walnuts

• 100 g of walnut kernels

• 1 knob of butter for the mold

FOR THE CARAMEL:

• 20g butter

• 10 cl of very hot crème fraîche

• 150g powdered sugar

​

​

​

Preheat the oven to 180°C (thermostat 6). Cut the butter into pieces and place it in a bowl. Melt it in the microwave for 1 minute. Let it cool.

In a salad bowl, beat the omelet eggs with the powdered sugar using an electric mixer until the mixture turns white. Add the delicately crushed nuts and the melted butter while still warm.

Prepare the tart base. In a previously buttered tart mold with high sides (at least 2.5 cm), place the shortbread pastry. Ruffle the edges of the dough. Pour the walnut mixture into the tart pan.

Bake the walnut and caramel tart for around 30 minutes until the top is golden brown. Take it out of the oven and set aside.

Prepare the caramel. In a high-sided saucepan, melt the caster sugar until it turns brown. Then pour the boiling crème fraîche over the sugar while mixing with a wooden spoon. Let it boil until there are no more lumps. Add the butter cut into pieces.

Arrange the walnut kernels in a rosette on top of the tart and cover with melting caramel. Let your walnut and caramel tart cool before eating.