Ingredients
Sweet shortcrust pastry
- 50 g sugar
- 85 g unsalted butter, chilled and cut into pieces
- 170 g plain flour, plus extra for dusting
- 1 egg
- 1 pinch salt
Caramel & walnut filling
- 250 g Shelled Walnuts
- 300 g raw sugar
- 80 g water
- 100 g full cream milk
- 100 g double cream
- 1 tsp natural vanilla essence
- 1 pinch salt
- 100 g unsalted butter, cut into pieces
- 3 eggs
- icing sugar, to dust
- vanilla ice cream (see Tips) or rum and raisin ice cream, to serve
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1. Place sugar into mixing bowl and mill 15 sec/speed 10.
2. Add remaining pastry ingredients and mix 25-30 sec/speed 5 or until dough forms.
3. Transfer pastry onto a silicone bread mat (Thermomat) or lightly floured work surface and shape into a flattened ball. Wrap in silicone bread mat or plastic wrap and place into refrigerator for 30 minutes.
4. Preheat oven to 160°C.
5. Roll out pastry between 2 sheets of baking paper into a thin circle (5 mm thickness) large enough to line a tart tin (24 cm). Line tin with pastry, remove any excess pastry and prick all over with a fork. Place pastry shell into refrigerator for 30 minutes. Line pastry shell with baking paper and fill with pie weights, rice and dried beans. Bake for 10-15 minutes (160°C), or until golden. Carefully remove baking paper and weights and bake for a further 10 minutes (160°C), or until base is dry. Set aside to cool. Clean and dry mixing bowl.
6. Place walnuts into mixing bowl and chop 2 sec/speed 5, Transfer into a bowl and set aside.
7. Place sugar into mixing bowl and mill 10 sec/speed 9.
8. Add water and cook 15 min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
9. Add milk, cream, vanilla and salt and cook 10 min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
10. Mix 3 min/speed 1, slowly adding butter through hole in mixing bowl lid 1 piece at a time until well combined. Allow mixture to cool in mixing bowl for 20 minutes.
11. Add eggs and whisk 10 sec/speed 4 until well combined.
12. Add reserved walnuts and mix 10 sec/
"Counter-clockwise operation" /speed 2 until well combined.13. Pour mixture into cooled pastry shell and bake for 35-40 minutes (160°C), or until filling has just set. Set aside to cool for 20 minutes.
14. Dust tart with icing sugar and serve with ice cream.
Sweet shortcrust pastry
Caramel and walnut filling
Tip
Please refer to The Basic Cookbook or the Everyday Cookbook for the Vanilla ice cream recipe.
Also suitable for TM5
Photo: Chris Glen
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
really delicous and easy!
I used left over sticky date pudding sauce from the EDC and mixed this with extra cream and the eggs and worked perfectly.
Thank you.
Very nice pastry but too much filling & balance of filling not perfect- too much walnuts, nit enough caramel & prob a more salted caramel would be better. Maybe pecans would be a better choice?
This tart is delicious. Even better the next day. I agree with the previous comment, I had way more filling than I needed. I stretched the pastry to fill 1 x 24cm tart tin and 3 x mini tart tins, I filled all of these and still had leftover filling. Great tasting recipe though, I'll definitely make this again.
Beautiful, delicious tart - lovely pastry and not overly sweet. My only problem was that I found the pastry was just right for a 24cm flan but I way too much filling for the flan! I ended up making 4 extra 10cm round tarts. Also I substituted half the walnuts with almonds just because it was what I had. It was still very good.
Fills 2 bought flans one take too long to cook so is hard on top and a bit soft inside. Improves in taste the next day. Must serve warm with double cream so buy a big one.
Made this for my baby shower. It was delicious and will definetly make it again. Thanks Manu
I have never made a tart before. But wow what a hit! Easy to follow and tasted great. I used gluten free flour and it worked fine.
Are you able to freeze this?
Can you freeze this?
Big Hit! Have made this twice now and it is really lovely! Will do it again for sure! So easy!
Are you sure to delete this comment ?