Salted Caramel Mixed Nut Tart

Ingredients

Units %
Sweet Paste
Mrs J Margarine 200g 0
Mimetic 200g 0
Icing Sugar 200g 0
Egg 40g 0
Pastarom Vanilla 4g 0
Cake Flour 600g 0
Sweet Paste total 0
Filling
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
Topping
Pecan Nut Halves 500g 0
Almond Flakes 250g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J Margarine, Mimetic 32 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.

Filling
  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.

BAKING OVERVIEW

About this recipe

Author: Chipkins Puratos

Complexity level:  

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