Honey Caramel Triple Nut Tart
Make any event special with this slightly sweetened caramel nut tart with easy press-in the pan crust - perfect when you'd like a delicious dessert that isn't too sweet.
Servings: 12 slices
Calories: 521kcal
Equipment
- 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)
Ingredients
Crust
- 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
Filling
- 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
Instructions
Make Crust
- 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.
Make 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.
Notes
*Alternatively you can use white chocolate.
Make Ahead: Tart can be made 1-2 days in advance and kept covered at room temperature. Leftover pieces can be frozen for longer storage.
Nutrition
Serving: 1slice | Calories: 521kcal | Carbohydrates: 31g | Protein: 9g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 433mg | Potassium: 281mg | Fiber: 5g | Sugar: 15g | Vitamin A: 640IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 2mg
