Walnut caramel tart

Chef Kyle Norris

Ingredients (serves 8)

Pastry

300g (2 cups) plain flour
110g (1/2 cup) white sugar
180g chilled butter, cubed
2 egg yolks
1 tbs chilled water

Plain flour, to dust
Double cream, to serve

Walnut caramel filling
900g (4 cups) white sugar
250ml (1 cup) cold water
160g butter
160ml (2/3 cup) thickened cream
460g (4 cups) walnut pieces

Method

To make the pastry, place flour and sugar in the bowl of a food processor. Add butter and briefly process until mixture resembles coarse breadcrumbs. Add egg yolks and water, and briefly process until mixture just comes together (don't over process). Turn onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 180°C. Use a rolling pin lightly dusted with flour to roll out pastry to a 35cm disc. Line a shallow 28cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Line pastry case with non-stick baking paper and fill with dried beans, rice or metal pastry weights. Bake in oven for 20 minutes. Remove from oven. Remove paper and beans, rice or weights, and bake for a further 10 minutes or until golden brown and cooked through. Remove from oven and set aside for 15 minutes to cool.
Meanwhile, to make the walnut caramel filling, combine the sugar and water in a large saucepan and stir over low heat until sugar dissolves. Increase heat to high and bring to the boil. Gently boil, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 15 minutes or until the sugar caramelises. Remove from heat. Add butter and cream, and stir until combined. Add walnuts and stir until they are evenly coated in caramel.
Pour walnut mixture into pastry case and smooth surface. Cover with plastic wrap and place in the fridge for 1 hour.

Cut tart into wedges and serve with double cream, if desired.