Toasted Nut Tart Recipes

NUTELLA TART WITH TOASTED HAZELNUT CRUST

Steps:

• I encourage you to check out the step-by-step photos below this recipe before beginning.
• Preheat the oven to 300°F (149°C). Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)
• Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
• Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You'll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights.
• Bake (with pie weights) for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
• Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. (You want a little cream mixed with the cornstarch to avoid white cornstarch lumps in your filling.) Combine the cornstarch mixture, the rest of the heavy cream, nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).
• Chill in the refrigerator for 3-4 hours or until set. Top with remaining hazelnuts.

HONEY SALTED MIXED NUT TART

Steps:

• Cube 8 tablespoons of the butter and place it in the freezer until it is very cold and almost frozen, about 15 minutes. Preheat the oven to 375 degrees F.
• Pulse the flour, 1/2 cup of the mixed nuts, 3 tablespoons of the granulated sugar and a pinch of salt in a food processor until the nuts are finely ground. Pulse in the cold cubed butter until the mixture resembles coarse meal. Pulse in 2 tablespoons ice-cold water until the dough holds together when squeezed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), form into a disk, cover in the plastic and refrigerate for 20 minutes.
• Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides of the pan with your hands or the bottom of a measuring cup. Use a fork to dock the bottom of the tart. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the parchment and pie weights and continue baking until the crust is lightly brown and dry to the touch, about 10 minutes longer. Transfer to a rack. Reduce oven temperature to 350 degrees F.
• While the crust bakes, make the filling: Combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, the brown sugar, honey and a pinch of salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute.
• Remove from the heat and set aside to cool slightly, about 10 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the vanilla extract and beaten eggs into the filling until smooth. Arrange the remaining nuts (about 2 1/2 cups) in a flat layer in the tart shell and pour the filling over top.
• Bake until the edges are set but the center is still slightly loose, 20 to 30 minutes. Cool on a wire rack. Serve slightly warm or at room temperature.

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.