Caramel Walnut Tart

Caramel, chocolate, and walnuts come together to make this tart super sweet. It's loaded with flavor, and the walnuts add a little crunch to its smooth, rich texture. Slice it up into 12-16 servings and serve it like a pie.

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Caramel Walnut Tart

Tart Shell

  1. 1½ cups flour
  2. ¼ cup sugar
  3. ½ cup (1 stick) cold Challenge European Style Butter
  4. 1 egg, well beaten

Filling

  1. ¼ cup (½ stick) Challenge European Style Butter
  2. ½ cup sugar
  3. ¼ cup corn syrup
  4. 1 can (14 oz) sweetened condensed milk
  5. 2 eggs, well beaten
  6. 2 ounces grated unsweetened chocolate
  7. 1 cup chopped walnuts

Tart Shell

  1. 1

    Preheat oven to 350°F.

  2. 2

    Combine flour, and sugar. Chop butter into ½-inch pieces and cut in with pastry blender until mixture is crumbly. Add egg and mix just until evenly moistened.

  3. 3

    Press dough into a 9½-inch tart pan, covering the bottom and sides. Line pan with foil, fill with pie weights or dried beans, and bake 20 minutes. Remove pie weights and cool.

Filling

  1. 1

    In a heavy 2-quart saucepan over medium heat, melt butter and stir in sugar, corn syrup and condensed milk. Stirring to keep from scorching let mixture come to a boil and continue to cook until mixture turns a golden brown (245°F). Remove from heat, cool 15 minutes, and then stir in eggs.

  2. 2

    Sprinkle chocolate in tart shell, cover with caramel sauce, and sprinkle nuts evenly over the top. Bake until center is set, 20-25 minutes. Cool before slicing into wedges for serving.

Note: Makes about 12-16 servings.

Source: Challenge Home Economist

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