Chocolate Caramel Triple Nut Tart


This scrumptious tart is a glorious marriage of homemade caramel and rich chocolate.

Chocolate Caramel Triple Nut Tart
Serves: 12 servings
  • Crust:
  • 1½ cups all-purpose flour
  • ½ cup confectioners’ sugar
  • ¼ teaspoon kosher salt
  • ½ cup plus 1 tablespoon cold unsalted butter, cubed
  • 1 large egg

  • Filling:
  • 5 tablespoons heavy whipping cream
  • 4½ tablespoons sweetened condensed milk
  • ½ cup sugar
  • 6 tablespoons golden syrup
  • 2 tablespoons water
  • 2 tablespoons unsalted butter, softened
  • ½ cup slivered almonds
  • ½ cup chopped hazelnuts
  • ½ cup chopped cashews
  • ½ teaspoon kosher salt

  • Topping:
  • 7 ounces milk chocolate, chopped
  • 5 tablespoons heavy whipping cream
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped hazelnuts
  • 2 tablespoons chopped cashews
  1. Preheat oven to 375°.
  2. For crust: In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. With processor running, gradually add egg, pulsing until a dough forms.
  3. Turn out dough onto a lightly floured surface, and shape into a square. Press into bottom and up sides of a 9-inch square cast-iron skillet. Freeze for 30 minutes.
  4. Pierce dough all over with a fork. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. Bake for 20 minutes. Let cool completely on a wire rack.
  5. For filling: In a small saucepan, heat cream and condensed milk over low heat, stirring until combined. Remove from heat, and keep warm.
  6. In a medium saucepan, heat sugar, golden syrup, and 2 tablespoons water over low heat, stirring occasionally, until sugar is dissolved. Increase heat to medium, and cook, without stirring, until mixture is amber colored and registers 240° on a candy thermometer. Remove from heat, and carefully stir in cream mixture. (Caramel will bubble vigorously.) Return to heat, and cook, stirring constantly, until mixture registers 240° on a candy thermometer. Stir in butter, nuts, and salt. Pour into prepared crust. Let cool completely.
  7. For topping: Place chocolate in a small bowl. In a small saucepan, bring cream to a simmer over medium heat. Pour hot cream over chocolate. Let stand for 2 minutes; stir until smooth. Pour chocolate over caramel layer, smoothing with an offset spatula, if necessary. Top with nuts. Refrigerate for at least 30 minutes to allow chocolate to set. Let stand at room temperature for 20 minutes before serving.




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