Caramel Nut Torte Recipes

DEVIL'S FOOD CARAMEL TORTE

Steps:

• Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies., Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving.

CARAMEL-NUT TART

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 WALNUT BANANA TORTE

Steps:

• TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
• Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
• CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
• Add banana and vanilla, mix thoroughly.
• Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
• Combine flour, baking powder, baking soda, and salt in small bowl.
• Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
• Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
• Spread batter evenly over nut mixture in pans.
• BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
• Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
• FILLING: Combine sugar, flour and salt in medium saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Beat the egg in a separate bowl.
• Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
• Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
• Remove from heat and stir in vanilla and margarine. Cool slightly.
• Refrigerate 1 hour or more until cake is cool and ready to assemble.
• ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
• Spread with half of filling. Arrange about half of banana slices over filling.
• Top with second layer, nut side up. Spread with remaining filling and banana slices.
• Top with remaining cake layer, nut side up.
• Top with whipped cream just before serving.
• Store in refrigerator.

CARAMELIZED NUT TART

Steps:

• Make crust:
• Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.
• Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.
• Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
• Make filling:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
• Pour caramel mixture into crust. Bake until filling bubbles all over, about 20 minutes. Cool completely on rack.
• Stir white chocolate in top of double boiler set over hot water just until melted and smooth. Remove from over water. Using fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
• Serve with cream, if desired.

CARAMEL-NUT TART

Steps:

• For crust:
• Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend. Add egg yolk and cream; beat until smooth. Add flour and beat just until dough comes together. Turn dough out onto lightly floured surface and knead briefly to combine. Gather dough into ball; flatten into disk. Wrap in plastic and freeze until firm, about 15 minutes.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inchdiameter tart pan with removable bottom. Gently fit dough into pan, trimming all but 1/2 inch of overhang. Fold overhang in, forming double-thick sides. Pierce bottom of crust all over with fork. Freeze 30 minutes.
• Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil with beans. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
• Meanwhile, whisk egg white in small bowl until thick and foamy.
• Brush hot crust lightly with some beaten egg white and place on rack to cool. Maintain oven temperature.
• For filling:
• Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes. Remove from heat and pour in juice, then cream. Whisk over low heat until smooth. Whisk in butter, honey, orange peel, vanilla, and salt. Stir in cashews, pine nuts, and walnuts.
• Pour filling into crust. Bake tart until filling is bubbling thickly all over, about 22 minutes. Cool tart completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil and store at room temperature.
• Cut tart into wedges and serve.

CARAMEL NUT TART

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.

CARAMEL FOR THREE-NUT TORTE

Steps:

• Butter a baking sheet or line it with a Silpat (a French baking mat). Bring sugar and the water to a boil in a small, heavy saucepan, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking, without stirring, until caramel is dark amber, swirling pan to color evenly. Remove from heat.
• Immediately pour caramel onto prepared baking sheet. Let sit until hardened and completely cool; coarsely chop. Store in an airtight container at room temperature until ready to use, up to 1 day.

CARAMEL NUT TORTE

Steps:

• Line two 6-in. round baking pans with parchment; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks. , In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds., Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely., In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool., In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over 1 cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency., Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.