Recipe courtesy of The Little Tart Bakeshop
Episode: European Sweets
Salted Caramel Nut Tart
1 hr 20 min
35 min
Ten 4-inch tarts
1 hr 20 min
35 min
Ten 4-inch tarts


  • 2 1/2 cups toasted nuts of your choice
  • 200 grams organic cane sugar 
  • Drop of lemon juice 
  • 1 cup cream 
  • 30 grams unsalted butter 
  • 1 1/2 teaspoons honey 
  • 1/4 teaspoon salt 
  • Ten 4-inch sweet tart shells (homemade or store-bought), fully baked and cooled completely


Flakey sea salt, such as Maldon, for serving

Toast the nuts until they are fragrant. Set aside to cool.

Bring the sugar, 1/2 cup water and lemon juice to a rolling boil in a saucepan. Cook without stirring but swirling occasionally, until the caramel turns a deep, smoky brown, 7 to 10 minutes. When the caramel is nice and dark, take it off the heat and slowly whisk in the cream. Be careful! The cream will bubble and steam. Return the caramel to the heat, let it come to a boil then remove it immediately. Whisk the butter, honey and salt into the caramel until it is smooth and all of the ingredients are incorporated.

Place the tart shells on a baking tray and distribute the nuts among the tart shells. Pour the caramel over the nuts. 

Sprinkle with sea salt and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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