Salted Caramel Mixed Nut Tart


Units %
Sweet Paste
Mrs J Margarine 200g 0
Fat Mandy's 200g 0
Icing Sugar 200g 0
Egg 40g 0
Pastarom Vanilla 4g 0
Cake Flour 600g 0
Sweet Paste total 0
Ambiante 458g 0
Mrs J Margarine 92g 0
Glucose 275g 0
White Sugar 305g 0
Caramel Spread 153g 0
Coarse Salt 11g 0
Egg 458g 0
Filling total 0
Pecan Nut Halves 500g 0
Almond Flakes 250g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J Margarine, Fat Mandy's and sugar until light and fluffy.
  2. Add egg and pastarom vanilla slowly until dispersed then mix in flour on a slow speed until sides of bowl are clear.
  3. Roll sweet paste ±3 mm thick, cut with a cake ring and line foil shape 3001p.
  4. Trim edges.

  1. Melt all ingredients together except the eggs. Cool mixture then mix the eggs well into mixture.
  2. Pour 350 g of the sauce into a tart base.
  3. Place 150 g of the blended nuts on top.
  4. Bake at 160° C for ±40 minutes
  5. Cool down and enjoy.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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