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.








Tart Shell

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


  • ¼ cup (½ stick) Challenge European Style Butter
  • ½ cup sugar
  • ¼ cup corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs, well beaten
  • 2 ounces grated unsweetened chocolate
  • 1 cup chopped walnuts


Tart Shell

  • 1

    Preheat oven to 350°F.

  • 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

    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.


  • 4

    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.

  • 5

    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.


  • !

    Makes about 12-16 servings.

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