Salted caramel walnut tart with pears
Source: https://www.gefu.com/rcp_recipe/salted-caramel-walnut-tart-with-pears
Total time:
60 Minutes
Ingredients
| 1 | package shortcrust pastry from the refrigerated counter | |
| 150 | g | Sugar |
| 75 | g | Butter |
| 125 | ml | Whipped cream |
| 2 | TL | Fleur de sel |
| 250 | g | Walnuts |
| 100 | g | Dark chocolate |
| 100 | g | Butter |
| 2 | Pears | |
| 1 | TL | Butter |
Preparation
Melt the sugar in a pan over medium heat until golden brown, do not stir. Stir in butter in pieces and continue stirring until a creamy caramel forms. Add the fleur de sel and the cream, bring to the boil and reduce for 2 minutes.
Preheat the oven to 180°C.
Line a springform pan with the shortcrust pastry, coarsely grate the walnuts with the TRANSFORMA® drum grater, set aside two tablespoons and spread the rest on the pastry. Pour the salted caramel on top and bake the tart for about 30 minutes and let it cool.
Grate the chocolate with the TRANSFORMA® drum grater, heat it well with the butter in a water bath and pour it over the tart.
Peel, halve and core the pears and cut into slices using the TRANSFORMA® drum grater. Heat butter in a pan, sauté pear slices briefly and let cool.
Arrange the pears on the tart and serve sprinkled with the remaining walnuts.
Nutritional values per serving
| Energy | 1.311,0 kJ | |
|---|---|---|
| Calories | 344,0 kcal | |
| Protein | 3,4 g | |
| Fat | 24,8 g | |
| Carbohydrates | 19,2 g |
Organisation
Category
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