Best 7 Caramel Nut Tartlets Recipes

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Caramel nut tartlets are a delectable treat that combines the richness of caramel with the crunch of nuts in a delightful pastry tart. Whether you're a seasoned baker or just starting out, finding the perfect recipe for caramel nut tartlets can be a daunting task. This article aims to simplify your search by introducing you to some of the most delicious and user-friendly recipes available. Get ready to embark on a culinary journey where you'll discover the art of creating this classic dessert, exploring variations that cater to different tastes and dietary preferences.

Let's cook with our recipes!

CARAMEL-NUT TART



Caramel-Nut Tart image

Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch tarts

Number Of Ingredients 9

All-purpose flour, for dusting
Pate Sucree for Caramel-Nut Tart
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
  • Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
  • Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
  • Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.

CARAMEL NUT TART



Caramel Nut Tart image

My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (3 ounces) cold cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
1/3 cup butter, cubed
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1-1/2 cups mixed nuts
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL NUT TART



Caramel Nut Tart image

Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.

Provided by Elise Bauer

Categories     Dessert     Baking     Almond     Nut     Pecan     Pie     Pie Crust     Tart     Thanksgiving     Walnut

Yield 10

Number Of Ingredients 20

Crust Ingredients:
1 1/2 cups (200 g) all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick, 112 g) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3-4 tablespoons ice water
Filling Ingredients:
1 1/4 cups (250 g) sugar
1/4 cup (60 ml) water
2/3 cup (160 ml) heavy whipping cream
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla extract
1 cup (125 g) walnuts, coarsely chopped
1/2 cup (62 g) pecans, coarsely chopped
1/2 cup (55 g) slivered blanched almonds
Whipped cream (optional)

Steps:

  • Make the tart dough: Whisk together the flour, sugar, cinnamon, nutmeg and salt. Add the cut up pieces of butter and use a pastry cutter to cut into the flour mixture until the butter pieces are no bigger than a pea. (You can use a food processor for this if you want.) Sprinkle with vanilla and add 3 tablespoons of ice water. Use a fork to work the water and vanilla into the dough. (You can use a food processor.) Add up to a tablespoon more of ice water, just enough so that the dough easily sticks together when you pinch it with your fingers. Form the dough into a ball, kneading once or twice if necessary, and flatten into a disk. Wrap the dough disk in plastic and chill for 1 hour.
  • Pre-bake the crust: Bake the crust at 375°F for 20 minutes, piercing the bottom with fork if bubbles form. Transfer to a rack to cool.

Nutrition Facts : Calories 502 kcal, Carbohydrate 49 g, Cholesterol 48 mg, Fiber 3 g, Protein 6 g, SaturatedFat 12 g, Sodium 88 mg, Sugar 31 g, Fat 33 g, ServingSize Serves 10, UnsaturatedFat 0 g

CARAMEL NUT TART



Caramel Nut Tart image

Give your dinner guests a sweet surprise by finishing the meal with this delicious Caramel Nut Tart.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

1-1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
3 Tbsp. brown sugar
1/4 tsp. ground cinnamon
35 KRAFT Caramels
1/3 cup whipping cream
1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
3 cups chopped pecans, toasted
1 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325°F.
  • Mix first 4 ingredients; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool.
  • Microwave caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; spread onto bottom of crust.
  • Refrigerate 1 hour or until firm. Melt chocolate as directed on package; drizzle over tart. Refrigerate until firm.

Nutrition Facts : Calories 410, Fat 31 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

CARAMEL NUT TARTLETS



Caramel Nut Tartlets image

Categories     Dairy     Nut     Dessert     Bake     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Makes about 50 tartlets

Number Of Ingredients 15

For tartlet shells
Vegetable-oil cooking spray
1 large egg yolk
2 teaspoons water
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1 stick (1/2 cup) cold unsalted butter
For filling
3 cups nuts (about 101/2 ounces; preferably a mixture of pecans, hazelnuts, and walnuts)
1 3/4 cups sugar
1/2 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream

Steps:

  • Make shells:
  • Preheat oven to 325°F. and spray tartlet pans with cooking spray.
  • In a small bowl whisk together yolk, water, and vanilla. In a food processor pulse together flour, sugar, and salt until combined well. Cut butter into 1/4-inch pieces and scatter over flour mixture. Pulse mixture until it resembles coarse meal.
  • Add egg mixture with motor running and pulse just until dough forms a ball. Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive.
  • Form dough into fifty 1-inch balls. Press balls into bottoms and up sides of tartlet pans, making 1/8-inch-thick shells (if working in batches, keep remaining dough chilled). Trim any overhang and with a fork prick bottom of each shell several times. Transfer shells in pans to shallow baking pans. Gather scraps together and make more shells in same manner.
  • Bake shells in batches in lower third of oven, checking after 6 minutes for signs of blistering (if necessary, prick dough with fork to deflate any air pockets), 15 minutes total, or until surface of crust is no longer shiny and dough appears set and golden. Cool shells in pans on racks until cool enough to handle and gently remove shells from pans. All shells should be baked before proceeding. Leave oven on.
  • Make filling:
  • In a large shallow baking pan toast nuts (if using hazelnuts, keep separate from other types) in one layer in middle of oven until golden, about 15 minutes. (To skin hazelnuts, wrap nuts while still hot in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins; do not worry about skins that do not come off.) Cool nuts completely and in a food processor pulse until coarsely chopped. In a 2-quart heavy saucepan heat sugar, water, and corn syrup over low heat, stirring, until sugar is dissolved. Boil mixture, without stirring, until golden. Remove pan from heat and add cream (use caution; mixture will bubble up and vigorously steam), stirring carefully with a wooden spoon until combined well. (If lumps form, return pan to low heat and stir caramel until smooth.) Transfer caramel to a bowl to cool and thicken, about 10 minutes. Add nuts, stirring to coat.
  • Spoon about 1 1/2 tablespoons filling into each shell. Tartlets keep, in one layer in airtight containers at room temperature or chilled, 3 days.

CARAMEL NUT TART



Caramel Nut Tart image

Categories     Milk/Cream     Chocolate     Nut     Dessert     Bake     Vegetarian     Kid-Friendly     Pecan     Walnut     Fall     Honey     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 12

all-butter pastry dough
3 cups pie weights or raw rice for weighting shell
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups walnuts (about 6 ounces)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/2 cup honey
1/2 cup heavy cream
2 ounces fine-quality bittersweet chocolate (not unsweetened)
Accompaniments:
ginger ice cream
cinnamon nutmeg tuiles

Steps:

  • Preheat oven to 400°F.
  • Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
  • Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
  • Reduce temperature to 350°F.
  • Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
  • Serve caramel tart chilled or at room temperature with ice cream and tuiles.

CHOCOLATE-NUT CARAMEL TART



Chocolate-Nut Caramel Tart image

With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 6

1 sheet refrigerated pie pastry
1 jar (13 ounces) Nutella, divided
20 caramels
1/3 cup heavy whipping cream
1-3/4 cups chopped macadamia nuts, toasted
Whipped cream, optional

Steps:

  • Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.

Nutrition Facts :

Tips:

  • To make the perfect caramel filling, use a heavy-bottomed saucepan and stir constantly until the sugar has dissolved and the mixture has turned a deep amber color.
  • For a richer caramel flavor, add a tablespoon of butter to the saucepan before adding the sugar.
  • To prevent the caramel from crystallizing, add a pinch of salt to the mixture.
  • If you don't have a tartlet pan, you can use a muffin tin instead. Just be sure to grease the cups well to prevent the tartlets from sticking.
  • To make the tartlets ahead of time, bake them according to the recipe and then let them cool completely. Store the tartlets in an airtight container in the refrigerator for up to 3 days.
  • When you're ready to serve, let the tartlets come to room temperature for about 30 minutes before filling them with caramel.

Conclusion:

Caramel nut tartlets are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy caramel filling and a crunchy nut topping, these tartlets are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give caramel nut tartlets a try.

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