Walnut Caramel Tart with Orange Chantilly Cream

Prep time: 20 minutes
Chilling time: 20 minutes
Cook time: 40 minutes
Serves: 6 

INGREDIENTS

Rich Sweet Pastry
175g standard flour
85g chilled butter, cut into small pieces
50g caster sugar
1 size 7 egg yolk
1-2 tbsp chilled water
Pinch of salt

Filling
200g caster sugar
3 tbsp water
100g butter, cut into small pieces
200ml cream
175g FreshLife Californian Walnut Pieces
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

  • Preheat the oven to 180°C.

  • Make the pastry: place the flour, butter and caster sugar in a food processor and pulse just until the mixture forms a coarse crumb.

  • Add the egg yolk and 1 tablespoon of chilled water and pulse to bring it together into a firm dough. Add a tiny bit of extra water only if it seems very dry.

  • Turn the dough out onto a lightly floured surface and knead briefly. Roll out into a disc that is large enough to line a 24cm loose-bottomed tart tin.

  • Lift the dough into the tin and trim off overhanging edges. Cover with plastic wrap and chill for 20 minutes. 

  • 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.

  • 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.

  • Increase the heat and bring to the boil. Cook until the syrup has turned a deep amber colour.

  • 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.

  • 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.

  • 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. Serve warm or cold with a decadent dollop of Orange Chantilly Cream.

 
Baking, Desserts and TreatsSuze QuinlanWalnut Pieces