Walnut and caramel tart
Maple syrup and golden syrup combined with crunchy walnuts make an irresistible filling for this tart served with a dollop of crème fraîche.
Ingredients
- 1 x 25cm/10in blind baked pastry case
For the filling
- 115g/4oz salted butter
- 300²µ/10½´Ç³ú maple syrup
- 200g/7oz golden syrup
- 5 free-range eggs
- 75²µ/2½´Ç³ú demerara sugar
- 15²µ/½´Ç³ú cornflour
- 250g/9oz walnuts, roughly chopped
For the garnish
- 8 walnuts
- 300ml/10fl oz crème fraîche
- 5 tbsp walnut oil, to serve
Method
To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set.
To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve.
Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil.
Recipe Tips
This tart can be served warm, room temperature or chilled in the fridge. Just remember to allow it to cool to room temperature before you chill it, otherwise the filling may crack.
