This elegant tart brings together homemade caramel and crunchy walnuts. Serve it with a scoop of vanilla ice cream, if you like.

Yield: Serves 12.



  • 1/2 cup salted butter, softened
  • 3/4 cup icing sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups coarsely chopped toasted walnuts
  • 1 1/4 cups whipping cream
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tsp vanilla


  1. To prepare crust, use medium speed of an electric mixer and beat together butter and icing sugar until fluffy. Beat in egg until blended.
  2. Using low speed, gradually beat in flour just until combined.
  3. Press mixture onto bottom of a greased 9 inch springform pan lined with parchment paper. Sprinkle walnuts over crust in a single layer; set aside.
  4. Preheat oven to 375°F.
  5. Place cream in a small saucepan and cook over medium heat, stirring frequently, until steaming and just beginning to simmer. Do not boil. Remove from heat; cover and set aside.
  6. To prepare caramel, place sugar in a small heavy saucepan. Gently pour water over sugar; do not stir. Bring to a boil, without stirring, over medium-low heat. Boil gently, uncovered, without stirring, until mixture is golden brown, about 20 minutes.
  7. Reduce heat and gradually whisk in heated cream; cook, whisking, until sugar is dissolved and mixture is smooth, about 3 - 4 minutes. Remove from heat and stir in vanilla.
  8. Pour caramel evenly over walnuts in pan.
  9. Bake until filling is bubbly around edges and jiggles just slightly in centre when shaken, about 35 - 40 minutes. Cool tart completely in pan on a rack. Refrigerate until serving. Remove sides of pan and slice
Nutritional analysis per serving:

424 calories, 25.4 g fat, 4.6 g protein, 46.8 g carbohydrate, 1.2 g fibre, 84 mg sodium