Best 4 Caramel Nut Tart Recipes

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Indulge in the sweet and nutty delight of our Caramel Nut Tart, a symphony of flavors that will tantalize your taste buds. This delectable tart features a buttery, flaky crust filled with a luscious caramel filling and topped with an assortment of crunchy nuts. The combination of sweet caramel, crunchy nuts, and buttery crust creates a taste sensation that is simply irresistible. Perfect for special occasions or as a sweet treat, this Caramel Nut Tart is sure to be a hit with everyone who tries it. With our detailed recipe and step-by-step instructions, you can easily create this masterpiece in your own kitchen. Let's embark on a culinary journey and explore the world of flavors that await you with our Caramel Nut Tart!

Additional Recipes Included:

1. Caramel Sauce: Learn the art of making a smooth and creamy caramel sauce that can be used as a topping for your Caramel Nut Tart or as a delectable addition to other desserts.

2. Foolproof Pie Crust: Master the techniques for creating a flaky and golden-brown pie crust that will serve as the perfect base for your Caramel Nut Tart.

3. Roasted Nuts: Discover the secrets of roasting nuts to perfection, enhancing their flavor and crunch, making them the ideal topping for your Caramel Nut Tart.

Let's cook with our recipes!

CARAMEL NUT TART



Caramel Nut Tart image

My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (3 ounces) cold cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
1/3 cup butter, cubed
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1-1/2 cups mixed nuts
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-NUT CARAMEL TART



Chocolate-Nut Caramel Tart image

With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 6

1 sheet refrigerated pie pastry
1 jar (13 ounces) Nutella, divided
20 caramels
1/3 cup heavy whipping cream
1-3/4 cups chopped macadamia nuts, toasted
Whipped cream, optional

Steps:

  • Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.

Nutrition Facts :

CARAMEL-NUT TART



Caramel-Nut Tart image

Provided by Sarah Patterson Scott

Categories     Mixer     Dessert     Bake     Thanksgiving     Almond     Cashew     Pine Nut     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Crust:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup powdered sugar
1/4 teaspoon salt
1 large egg, separated
1 tablespoon heavy whipping cream
1 1/2 cups all purpose flour
Filling:
1 cup sugar
1/4 cup water
1/4 cup orange juice
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon honey
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup roasted unsalted cashews (about 2 1/2 ounces)
1/2 cup pine nuts (about 2 1/2 ounces), lightly toasted
1/2 cup walnut pieces (about 2 1/2 ounces), lightly toasted

Steps:

  • For crust:
  • Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend. Add egg yolk and cream; beat until smooth. Add flour and beat just until dough comes together. Turn dough out onto lightly floured surface and knead briefly to combine. Gather dough into ball; flatten into disk. Wrap in plastic and freeze until firm, about 15 minutes.
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inchdiameter tart pan with removable bottom. Gently fit dough into pan, trimming all but 1/2 inch of overhang. Fold overhang in, forming double-thick sides. Pierce bottom of crust all over with fork. Freeze 30 minutes.
  • Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil with beans. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
  • Meanwhile, whisk egg white in small bowl until thick and foamy.
  • Brush hot crust lightly with some beaten egg white and place on rack to cool. Maintain oven temperature.
  • For filling:
  • Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes. Remove from heat and pour in juice, then cream. Whisk over low heat until smooth. Whisk in butter, honey, orange peel, vanilla, and salt. Stir in cashews, pine nuts, and walnuts.
  • Pour filling into crust. Bake tart until filling is bubbling thickly all over, about 22 minutes. Cool tart completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil and store at room temperature.
  • Cut tart into wedges and serve.

CHOCOLATE-CARAMEL MACADAMIA NUT TART



Chocolate-Caramel Macadamia Nut Tart image

Provided by Abigail Johnson Dodge

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Christmas     High Fiber     Macadamia Nut     Vanilla     Christmas Eve     Boil     Candy Thermometer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 22

Crust:
1 cup all purpose flour
1/3 cup powdered sugar
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water
Ganache:
1/3 cup heavy whipping cream
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 1/2 cups unsalted macadamia nuts (about 7 1/2 ounces), toasted , coarsely chopped
Caramel filling:
1 1/4 cups sugar
1/3 cup water
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
Vanilla ice cream (optional)
Special equipment:
9-inch-diameter tart pan with removable bottom
Pastry brush
Small resealable plastic bag

Steps:

  • For crust:
  • or crust: Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan. Chill crust 1 hour.
  • Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until pale golden around edges and sides are set, about 20 minutes. Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. Transfer to rack and cool crust completely in pan.
  • For ganache:
  • Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth.
  • Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping. Spread remaining ganache evenly over bottom of crust. Sprinkle chopped macadamia nuts evenly over ganache layer in crust. Freeze crust while preparing caramel filling.
  • For caramel filling:
  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream and butter; stir until any caramel bits dissolve and mixture is smooth. Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat. Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer. Remove from heat. Whisk in vanilla and salt.
  • Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours. Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours.
  • Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable. Using scissors, cut off very small tip from corner of bag with ganache. Pipe ganache decoratively over caramel filling in crosshatch pattern. Chill until chocolate is set, about 20 minutes. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Bring tart to room temperature before serving.
  • Remove sides from tart pan. Place tart on platter. Cut into wedges and serve with vanilla ice cream, if desired.

Tips:

  • To make the perfect caramel, use a heavy saucepan and stir constantly. If the sugar starts to crystallize, add a few drops of water and stir until the sugar dissolves again.
  • If you don't have a tart pan with removable bottom, you can use a regular pie plate. Just trim the excess pastry around the edges after baking.
  • To make sure the tart is cooked through, insert a toothpick into the center. If it comes out clean, the tart is done.
  • Let the tart cool completely before slicing and serving. This will help the caramel to set and prevent it from running out.

Conclusion:

Caramel nut tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its buttery crust, creamy caramel filling, and crunchy nuts, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this caramel nut tart a try. You won't be disappointed.

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