Print Recipe
 Caramel-Nut Tart Recipe
I suggest preparing a crunchy, crumbly caramel tart with hazelnuts, which turns out to be very tasty and sweet.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Sifted flour.
    Sifted flour.
  2. Grate the butter on a coarse grater.
    Grate the butter on a coarse grater.
  3. RUB your hands into a crumb.
    RUB your hands into a crumb.
  4. Separately, beat the eggs with the sugar mixer on high speed until fluffy foam.
    Separately, beat the eggs with the sugar mixer on high speed until fluffy foam.
  5. Combine the butter and flour mixture with the egg and knead the dough.
    Combine the butter and flour mixture with the egg and knead the dough.
  6. Distribute the dough in a form (diameter 26 cm), forming low sides, often prick with a fork, so that the dough does not swell when baking. Bake in the oven, preheated to 180 degrees, 15-20 minutes until Golden.
    Distribute the dough in a form (diameter 26 cm), forming low sides, often prick with a fork, so that the dough does not swell when baking. Bake in the oven, preheated to 180 degrees, 15-20 minutes until Golden.
  7. Next, prepare the filling. In a saucepan with a thick bottom, pour sugar. Turn on the medium heat, do not stir it, otherwise it will crystallize.
    Next, prepare the filling. In a saucepan with a thick bottom, pour sugar. Turn on the medium heat, do not stir it, otherwise it will crystallize.
  8. After most of the mixture becomes runny, you can start stirring it a little, but it is better to just tilt the pan from side to side, so that the future caramel does not burn.
    After most of the mixture becomes runny, you can start stirring it a little, but it is better to just tilt the pan from side to side, so that the future caramel does not burn.
  9. Then add the caramel brought to a boil (!!!) cream, butter, salt and hazelnuts. Stir.
    Then add the caramel brought to a boil (!!!) cream, butter, salt and hazelnuts. Stir.
  10. Pour the filling into the sand base, let it cool at room temperature and put it in the refrigerator for 3 hours.
    Pour the filling into the sand base, let it cool at room temperature and put it in the refrigerator for 3 hours.
  11. Ready tart is served to the table.
    Ready tart is served to the table.
  12. Tart turns out very tasty.
    Tart turns out very tasty.
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