MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Salted Caramel Walnut Tart
Categories: Pies, Pastry, Dairy, Nuts
     Yield: 12 servings

     2 lg Eggs; lightly beaten
   1/4 c  Heavy whipping cream; +2 tb
   3/4 c  Light brown sugar; packed
   1/4 c  Golden syrup; +2 tb
     3 tb Unsalted butter; diced
 1 1/2 ts Vanilla extract
   3/4 ts Sea salt
     1    Sheet refrigerated pie
          - crust
     1 c  Walnuts; toasted, chopped

 Let eggs stand at room temperature 30 minutes. In a
 microwave, heat cream on high for 20 seconds. Keep warm.
 Meanwhile, in a large, heavy saucepan over medium heat,
 combine sugar and syrup, stirring frequently. Bring to a
 boil; cook, stirring constantly, for 1 minute. Remove
 from heat. Slowly pour cream into pan; continue stirring
 constantly (cream may spatter) until well blended.
 Gradually add butter, stirring until melted. Add vanilla
 and sea salt; stir until smooth. Cool.

 Unroll crust into a 9" tart pan; trim edges. Refrigerate
      30    minutes.

 Set oven @ 400 F/205 C.

 Line unpricked crust with a double thickness of foil.
 Fill with pie weights, dried beans or uncooked rice.
 Bake on a lower oven rack until edges are golden brown,
 10-12 minutes. Remove foil and weights; bake until
 bottom is golden brown, 3-5 minutes longer. Cool on a
 wire rack.

 Reduce oven setting to 350 F/175 C. Whisk eggs into
 caramel mixture; stir in walnuts. Add filling to crust.
 Bake until center is just set (mixture will jiggle),
 20-25 minutes. Cool completely. Refrigerate leftovers.

 Recipe by Ruth Ealy, Plain City, Ohio

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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