Quick and easy, yet special enough for any event, honey caramel triple nut tart consists of a lightly sweetened crust layered with three types of nuts all held together with an easy-to-make salted caramel made with honey and brown sugar. Perfect for when you'd like a nice dessert that isn't too sweet.
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The less sugar we eat, the more I appreciate desserts that aren't overpoweringly sweet. I've found that using less sugar also allows the other ingredient flavors to shine.
Which is why I love this caramely triple nut tart - the crust is only lightly sweetened and the filling is simply nuts with a salted honey caramel syrup poured over to hold it all together.
The overall flavor is from the nuts with just enough sweetness to highlight all the flavors without overpowering them.
I love chocolate so I usually add a chocolate drizzle (it makes it a bit prettier, too) but it's totally optional.
Another optional addition would be a sprinkle of flaky salt on top of the chocolate drizzle to up the salted caramel flavor.
Over the course of testing this recipe, I took it to both a family Thanksgiving and a Christmas party and everyone really loved it.
In fact, there were never any pieces left over, so if you make this you'll definitely want to make sure you have enough to go around!
Honey Caramel Triple Nut Tart
- powdered sugar
- pecans, walnuts, and sliced almonds
- brown sugar
- optional chocolate for melting
- optional flaky salt
- 10-inch tart pan with removable bottom (or 10.25 to 10.5 inches, depending on the brand)
- food processor
- pie weights (or dried beans) - Note: I wish I had the weights I link to here instead of the pie weight chain I show, as it wasn't enough for the tart and I had to add beans.
You're going to love the easy crust for this tart - you simply process the crust ingredients together and then press it into a tart pan.
The crust turns out like a slightly sweetened sugar cookie - so good.
After blind-baking the crust (using pie weights or beans - or both like I did, just realize once the beans are used for this they can still be used, but you may have to cook them a bit longer), you let it cool a bit and then simply sprinkle the nuts into the crust in layers.
Pro Tip: Many recipes for nut tarts call for the crust to be pricked all over instead of blind-baking with the pie weights. Take it from me and DO NOT prick the crust of this or any recipe with a syrupy filling - while baking the hot syrup will ooze through the holes causing the crust to stick to the pan. You will be scraping the pieces out instead of serving them nicely (yup -happened to me, but now it doesn't have to happen to you!).
I like to layer the walnuts and pecans and then use the sliced almonds to fill all the gaps, pressing the nuts down together. That's why it's nice for the almonds to be sliced.
For the filling syrup, the honey, butter, and brown sugar are boiled together for a few minutes (no thermometer needed) before being poured over the nuts.
Then you simply bake for another ten minutes or so until it's beautifully browned.
If you're adding the chocolate drizzle, melt chocolate with a bit of coconut oil (or butter).
Drizzle it with a spoon or use the trick I do: transfer the melted chocolate to a baggie and cut a corner off to make a cone to press the chocolate out of. I find it's an easy way to get a consistent drizzle across the entire tart.
You can use either regular or white chocolate (or both!), too, if you want to switch it up.
If you'd like to add flaky salt like Maldon, you want to add it while the chocolate is still melty so it will stick to it as it hardens.
Then wait for it to cool completely for the easiest slicing. Or almost completely - it's good a bit warm and still gooey, too.
This nut tart works great made a day or two ahead and kept at room temperature. I've also frozen pieces that we've had left over successfully, simply thaw a few hours before serving.
Caramel Triple Nut Tart FAQs
Yes, you can basically use any nuts you think would to together well. Chopped cashews and pecans would be good with the almonds. Chopped hazelnuts/filberts would put a nice Northwest spin on the tart and they'd pair well with walnuts. Experiment to see what combo you like.
I get that sliced almonds aren't always a nut in our pantries and I'm all about using what we have, so if all you have are whole almonds, go ahead and use them chopped. Make sure they are more finely chopped, though, to be able to fill the cracks like the sliced ones do. But I do encourage you to try it with sliced almonds.
I haven't tested this recipe with maple syrup, but based on my cooking experiences with them both, I'm pretty sure you could use maple syrup if you don't want to use honey.
The crust won't be fluted, but if you have a 10-inch springform pan which has a removable bottom, that should work as well.
Honey Caramel Triple Nut Tart
- 10-inch removable bottom tart pan (10.25 and 10.5 work as well, just not smaller than 10)
- Food Processor
- pie weights (or dried beans)
- 1 ½ cups whole wheat pastry flour (or all purpose)
- 3 tablespoons powdered sugar
- 1/2 teaspoon salt
- 1/2 cup butter, cut up
- 1 egg
- 2 teaspoons water
- 1 ½ cups chopped pecans
- 1 ½ cups sliced almonds
- 1 cup chopped walnuts
- 1/2 cup brown sugar
- 1/2 cup honey
- 9 tablespoons butter, cut up (1/2 cup + 1 TB)
- 1/3 cup heavy cream
- 1 teaspoon salt, or to taste
Optional Chocolate Drizzle
- 3 tablespoons chocolate chips or chopped chocolate*
- 1/2 teaspoon coconut oil or butter
- flaky salt to taste
- Preheat oven to 350 degrees. Optional if your pan needs it: spray only the bottom of the tart pan with oil.
- Add crust dry ingredients (flour, sugar, salt) to a food processor and pulse a few times to mix. Toss the cut up butter into the bowl and about 8 times until it looks like cornmeal.
- Mix the egg and water in a small bowl, add to the crust mixture and pulse until thoroughly mixed, about 8 more times. It should just be starting to come together (don't mix until it's one big ball, that would be over mixing).
- With floured hands, press into a 10.5 inch tart pan with a removable bottom. Use a small measuring cup with a floured bottom to press the dough evenly along the bottom and up the sides until it's even with the top of the tart pan.
- Line the crust with parchment paper and pie weights or dry beans to cover the bottom.
- Bake 25-30 minutes until lightly browned. Remove the weights by lifting the parchment and let the crust cool on a rack while making the filling.
- Layer the nuts over the crust: pecans, walnuts, and then the slivered almonds, pressing the almonds down into the cracks between the nuts and sprinkling over the top.
- In a medium saucepan, add the butter, brown sugar, honey, cream, and salt. Bring to a boil on medium-high and cook, stirring constantly for 1 minute. Pour evenly over the nuts in the crust.
- Place in oven and bake for about 10 minutes until nicely browned. Set on rack to cool.
Optional Chocolate Drizzle
- Melt the chocolate and butter or coconut oil in a glass container in the microwave - 30 seconds, stir, and about 30 seconds more. (OR melt in a small saucepan over low heat.)
- Use a spoon to drizzle over the tart or scrape the melted chocolate into the corner of a baggie, snip a tiny section of the corner and pipe the chocolate over the top of the tart.
- Sprinkle with flaky salt if desired while the chocolate is still warm.
- Let cool completely before cutting into 12 pieces and serving.