Christmas Nut Caramel Tart
Christmas nut caramel tart is a recipe with fresh ingredients from the nut cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 60 g Butter
- 100 g flour
- 120 g sugar
- 4 eggs
- 75 g ground hazelnut kernels
- 100 g sugar
- 200 g hazelnuts (coarsely chopped)
- 400 ml sweetened condensed milk
- 150 g hazelnuts (sliced)
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
Separate the eggs. Beat the sugar and yolks until frothy with a hand mixer. Melt the butter in a small saucepan over low heat. Mix the flour with the nuts and add to the egg mixture (do not stir yet). Whisk the egg whites with a pinch of salt into stiff peaks. Fold one third of the meringue with flour and butter into the egg mixture, then gently fold in the remaining meringue. Pour the batter into a greased springform pan, smooth the top, and bake for 40-45 minutes until golden brown. Release from the pan and cool on a wire rack for at least 60 minutes.
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3.
Pour the condensed milk into a pot, bring to a boil, then reduce heat and simmer gently while stirring for 15-20 minutes until thickened. Cut the cake horizontally into two halves and place the lower half with the cut side up on a work surface. Spread 5-6 tablespoons of toffee cream over the lower half.
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4.
Boil 60 ml water and sugar to make a syrup, continue cooking while gently swirling the pot to caramelize the sugar to light brown. Add the nuts, let cool slightly, then spread the caramelized nuts over the toffee cream, cover with the upper cake half, and coat the entire tart with more toffee cream. Lightly toast the hazelnut slices in a pan and scatter them on top of the tart. Let it cool completely, then cut into pieces for serving.
