Sunday, March 13, 2011

Caramel nut tart with brandy cream + my new Twitter account

Caramel nut tart with brandy cream / Torta de caramelo e nuts com creme de conhaque

Reading "Nigella Kitchen" the other day I could totally relate to her comment on the choc chip bread pudding (the one I made a while ago): it might seem odd to use cream, eggs and chocolate to save a piece of old bread – some people would just throw it away, I guess – but I really get her idea there; I did the same with this tart – all this caramel and nuts and pastry just to use up some heavy cream that would go bad in a couple of days. :)
The tart was divine and it felt good making it. :)

On a different note, I had to delete my Twitter account - as much as I would like to tell you why, I cannot; I have created a new one: @TKitchen_blog - I hope I see you there!

Caramel nut tart with brandy cream / Torta de caramelo e nuts com creme de conhaque

Caramel nut tart with brandy cream
slightly adapted from the beautiful Sunday Suppers at Lucques

2 tablespoons heavy cream
1 large egg yolk
1 1/3 cups + 1 ½ tablespoons (202g) all purpose flour
3 ½ tablespoons (42g) caster (superfine) sugar
pinch of salt
½ cup (113g/1 stick) unsalted butter, cold and diced

1 ¾ cups whole nuts – I used pecans, almonds and cashew nuts
1 ½ teaspoons honey
1 ¼ cups (250g) caster sugar
½ cup (120ml) water
1/3 cup (80ml) heavy cream
pinch of salt

Brandy cream:
½ cup (120ml) heavy cream
2 teaspoons icing sugar
1 teaspoon brandy

Make the pastry: whisk the cream and yolk together in a small bowl. Using an electric mixer with the dough hook, combine flour, sugar, salt and butter until you have a coarse meal. Gradually add the cream and yolks. Mix until just combine – do not overwork the pastry. Transfer to a lightly floured surface and bring it together with your hands. Shape into a 2.5cm (1in) disk, wrap in plastic and refrigerate for 10-15 minutes (depending on how soft the pastry is).
Working on a lightly floured piece of baking paper, cover the pastry with another piece of paper and then roll it into a 6mm (¼in) thick circle. Carefully transfer to a lightly buttered 25cm (10in) tart pan. Using your fingertips, press the pastry into the corners of the pan. Remove the excess pastry with a pairing knife, prick it all over with a fork and freeze for 30 minutes.
Preheat the oven to 190°C/375°F. Line the pastry with a buttered piece of foil, then fill the paper with dried beans/baking weights. Bake for 15 minutes or until set. Remove from the oven, remove beans/weights and paper, and bake for 10-15 minutes longer, or until crust is evenly golden brown. Remove from the oven and cool completely over a wire rack.
Start making the filling: spread the nuts on a baking sheet and lightly toast them in the oven, until golden – be careful as different types of nuts will toast in different times. Set aside and cool completely.
Transfer the nuts to a large bowl and add the honey. Set aside.
Place the sugar and water in a medium heavy saucepan. Cook the sugar over medium-high heat, swirling the pan – do not stir – until it becomes a deep brown caramel. Remove from heat and slowly whisk in the cream, stirring constantly – be careful as caramel may spit – until mixture is smooth. Allow to cool for 1 minute, and then pour over the nuts and mix well to combine. Mix in the salt, then pour filling over tart crust – do not overfill the crust. Refrigerate for at least 2 hours.
Whip the cream, icing sugar and brandy together until soft peaks form. Serve with the tart – remove it from the fridge 20 minutes before serving.

Serves 8-10


Unknown said...

Patricia, your tart looks perfect! That is a beautiful book, isn't it? This would be a great use of all the nuts I have! Thanks for passing on about the twitter! Happy Sunday.

susan said...

I love this book and I know I would love this tart. I'm a sucker for all things caramel so this tart would be right up my alley. I love your photos, Patricia!

Restaurante Valerie said...

Just like Nina said, it's perfect!! Gorgeous!! I have to make this for my dad, i am sure he'll die of pleasure!!!


Torviewtoronto said...

looks wonderful delicious

Sammie said...

OH my gosh this looks delicious! I especially love the brandy cream!

Maria said...

This is such a gorgeous, scrumptious tart! I love that book :-) And welcome to Twitter! ;-)

SavoringTime in the Kitchen said...

That is a delectable-looking tart!

Maybe said...

Your tart look really yummy : perfect caramel, nice crust and gorgeous pictures !

Min {Honest Vanilla} said...

Ooooo it looks perfect! I'll believe you if you said it bought from a upscale bakery :) Photography is amazing too!

Bite my cake said...

this tart looks so seductive and delicious!
great photos

Molly said...

Oh my goodness, this looks so good! Caramel, nuts and brandy cream. What could be better?!?!

Brilynn said...

That tart is beautiful! I have some cream that needs to be used up... off I go to buy nuts!

Mary @Delightful Bitefuls said...

What an incredibly beautiful tart!

Mary xo
Delightful Bitefuls

Karen said...

Wow, Patricia this tart looks stunning!! I'll have to give this a try. Who can resist brandy... ;-)

The Sweetylicious said...

the tart look so beautifuly baked and yummy! (:

Anonymous said...

I'm making this on friday and I have a question. Is your heavy cream thick or rather liquid?

Patricia Scarpin said...

Dear Nina, you are far too kind! That is an amazing book, I highly recommend it!

Susan, there are many other wonderful recipes there, and we can try some of them together, my dear!

Valerie, thank you!
I'm sure you like it!

Torview..., thank you!

Sammie, thank you for stopping by!

Maria, thank you! :)

Savoring..., thank you for stopping by!

Maybe, thank you!

Min, thank you! You are just too sweet!

Tamara, thank you for stopping by!

Molly, thank you for commenting!

Bri, thank you, darling!

Mary, thank you!

Karen, thank you! I hope you like it!

Sweetylicious, thank you!

Anonymous, it's not very thick (about 35% fat). It's the one you use to get whipped cream.

Abby said...

I have the same problem with cream - what a fab way to use it up! I'm going to remember this for my book club. I think the other girls would adore it.

Anonymous said...

I made it yesterday, and it is delicious! Very sweet, but i love it:) I especially like the pastry, it turned out crispy, but not hard. Thanks so much for the recipe.

joanna said...

Your tart ist fantastic. I made it. Look at this: Thanks for the recipe.

soh said...

Hi, can I baked this recipe and keep for next day? Have family gathering might not be able to bake on the same day.
Thank you for your advice.

Patricia Scarpin said...

Hi Soh, yes, you can! Just keep it refrigerated (I made the tart one day before taking the photos).
Hope you like it!

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