Walnut and sea salt caramel tarts

Walnut and sea salt caramel tarts

By
From
Sweet
Makes
4

Sea salt is a fantastic thing to add to caramel to cut its sweetness. You do need to proceed with caution, as salt can easily overpower other ingredients, but the combination of candied walnuts and sea salt in this caramel tart is a classic match that works every time.

Ingredients

Quantity Ingredient
butter, for greasing
1 quantity Pâte sucrée
flour, for dusting
1 egg yolk, for blind-baking
100g caster sugar
100g walnut halves, roughly chopped
400g tin caramel
2 pinches sea salt

Method

  1. Preheat the oven to 200°C. Grease four 8cm loose-bottomed tart tins and line a baking sheet with silicone paper.
  2. Roll out the pastry on a lightly floured surface to a thickness of 3mm and use to line the tins, then blind bake. Remove from the oven and leave to cool. Turn the oven down to 180°C.
  3. Heat the sugar in a pan until golden brown and liquid all the way through – do not stir. Add the chopped walnuts and stir through, then pour onto the lined baking sheet and leave for a few minutes until set.
  4. When the nuts are cool enough to touch, roughly chop them, then tip into a bowl and mix with the caramel and a pinch of salt. Spoon the mixture into the blind-baked tart cases and return to the oven for 10 minutes.
  5. Serve the tarts warm or at room temperature with an extra pinch of sea salt, accompanied by clotted cream, vanilla ice cream or crème fraîche.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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