• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 12

Salted Caramel Walnut Tart

  • Recipe Submitted by on

 Ingredients List

  • 2 large Eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons heavy whipping cream
  • 3/4 cup packed light brown sugar
  • 1/4 cup plus 2 tablespoons golden syrup or light corn syrup
  • 3 tablespoons unsalted butter, cubed
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon sea salt
  • 1 sheet refrigerated pie crust
  • 1 cup chopped walnuts, toasted


Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool.
Unroll crust into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.

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