Description

This Nut and Pistachio Caramel Tart is a luxurious dessert featuring a buttery almond pastry shell filled with crunchy whole nuts and rich, golden caramel. Perfect for special occasions or indulgent weekends, it’s a stunning blend of texture and flavor that nut lovers will adore.

Ingredients

For the Pastry:

140 g unsalted butter, softened
80 g sugar
1 large egg
50 g ground almonds
270 g all-purpose flour
Pinch of salt

For the Caramel Nut Filling:

200 g whole pistachios (unsalted, shelled)
100 g whole almonds (unsalted)
200 g sugar
100 g unsalted butter
150 ml heavy cream
2 tbsp honey
1 tsp vanilla extract
Pinch of salt

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Instructions

1. Prepare the Pastry:

Cream butter and sugar until light and fluffy.
Mix in the egg, ground almonds, and salt.
Add flour and mix just until dough forms.
Shape into a disk, wrap, and chill for at least 1 hour.

2. Blind Bake the Crust:

Preheat oven to 180°C (350°F).
Roll out chilled dough to fit a 28 cm tart pan.
Press into pan, trim edges, and prick base with a fork.
Line with parchment, fill with baking weights.
Bake 15 minutes, remove weights, and bake another 10 minutes until golden. Let cool.

3. Make the Caramel Filling:

In a heavy-bottomed pan, melt sugar over medium heat until deep amber.
Stir in butter until melted.
Carefully add cream (it will bubble), then honey, vanilla, and salt. Stir until smooth.
Fold in pistachios and almonds.

4. Assemble the Tart:

Pour warm caramel-nut mixture into the baked crust.
Smooth the surface and let set at room temperature. Chill slightly if needed for clean slicing.

Notes

For variation, use hazelnuts or pecans alongside pistachios.
Garnish with a sprinkle of flaky sea salt or edible gold for a luxe finish.
Tart keeps well refrigerated for 3–4 days.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: French-Inspired