FESTIVE PIES & TARTS
White Chocolate and Toasted Nut Tart
MAKES 1 (11X9-INCH) TART
Caramel, nuts, and white chocolate are a delicious trio in this tart.
1 (12-ounce) jar caramel topping, divided Tart Shell (recipe follows)
3 (4-ounce) bars white chocolate, chopped
¼ cup plus 3 tablespoons heavy whipping cream
¼ cup unsalted butter
2 tablespoons light corn syrup
1 (11.5-ounce) can mixed nuts, toasted
¼ cup walnuts, toasted
¼ cup macadamia nuts, toasted
1. Pour half of prepared caramel topping into prepared Tart Shell, spreading to cover entire surface. Refrigerate for 30 minutes.
2. Place white chocolate in a medium bowl. Set aside.
3. In a medium saucepan, bring cream, butter, and corn syrup to a boil over high heat. Pour hot cream mixture over chopped chocolate, whisking until melted and smooth. Pour chocolate mixture over caramel in prepared tart shell. Refrigerate until set, about 2 hours.
4. In a medium bowl, combine all nuts and remaining caramel sauce. Gently spoon nut mixture on top of tart. Remove sides of tart pan before serving. Store, covered, at room temperature for up to 2 days.
Tart Shell
MAKES 1 (11X9-INCH) TART SHELL
1½ cups all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon kosher salt
½ cup unsalted butter, softened
1 egg yolk
1 tablespoon heavy whipping cream
In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add butter, egg yolk, and cream, pulsing until mixture comes
