Français
| Register    
Search

Advanced research

Caramel Three-Nut TartTheWorldWideGourmet.com

The Cuisine of Greater Montreal

Total time: more than 2 hr

Preparation time: 30 minutes
Resting time: 1 hour
Cooking time:: 45 + 15 minutes
Waiting time: 30 minutes

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:392.7 kcal

Proteins:7.2 g

Fats:29.9 g

Carbohydrate:37 g

Fibers:2.6 g

Sugar:21.5 g

Cholesterol:56.1 mg

Sodium:288.3 mg

Calcium:92.5 mg

Energy:645 kcal

Proteins:11.8 g

Fats:49.1 g

Carbohydrate:60.8 g

Fibers:4.2 g

Sugar:35.3 g

Cholesterol:92.1 mg

Sodium:473.6 mg

Calcium:152 mg

SIMILAR RECIPES

  • Rumkugeln - Rum and Walnut Balls

  • Perigordian Walnut Molten Cakes

  • Baklava with Walnuts

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Filling

115

g

pecans

105

g

walnuts

135

g

hazelnuts

280

g

cane sugar

80

ml

water

165

ml

whipping cream (35%)

60

g

unsalted butter

**Sweet pastry crust

80

g

unsalted butter, at room temperature

90

g

icing sugar

210

g

unbleached flour

2

ml

sea salt

1

bea10 egg

2.5

ml

vanilla

METHOD

Preparing the pastry

  1. In a bowl, cream the softened butter and icing sugar with a wooden spoon.
  2. Add the flour and salt, then rub the mixture between your fingers until it is a sandy texture to incorporate the the butter.
  3. Form a well in the center of the mixture; pour in the beaten egg and vanilla; combine gently with a circular motion using your fingertips until the pastry comes together in a ball.
  4. Flour the ball, wrap in plastic warp and refrigerate for at least an hour.

Baking the pastry

  1. Preheat the oven to 180° C (350° F).
  2. On a floured work surface, roll out the pastry.
  3. Line the pie plate or place the pastry in the center of the pan and spread it out evenly with your fingertips, working from the center out toward the edges.
  4. Place a sheet of parchment paper on the pastry and cover with 2 cups of dried beans to prevent the pastry from bubbling up during baking.
  5. Bake in the center of the preheated oven for approximately 30 minutes.
  6. Remove the beans and parchment; continue cooking 15 minutes longer or until the pastry is cooked through and golden.
  7. Remove from the oven and cool at room temperature for 30 minutes.

Filling and finishing

  1. Spread the nuts on a baking sheet and toast in a 160° C (325° F) oven for about 15 minutes.
  2. Heat the cream in a small saucepan.
  3. In another saucepan, heat the sugar and water over medium heat and cook until a caramel forms.
  4. Remove the pan containing the caramel from the heat; slowly mix in the hot cream.
  5. Add the butter and stir.
  6. Add the toasted nuts; stir again, then pour the filling into the pastry shell.
  7. Let cool. Serve with crème anglaise, caramel sauce or ice cream.

CHEF'S NOTES

Nothing's more inviting and comforting that the aroma of a pie just out of the oven.

Some tips from Dominique Boué of Première Moisson:

It's best to prepare the pastry the day before so it has sufficient time to rest. The texture will be better, and it will be tender and not elastic.

It's possible to freeze the sweet pastry. Wrap it well in plastic wrap.

For the filling, be sure the cream is hot before pouring it onto the hot caramel. If it's cold or lukewarm, there's a risk of splatters that can cause burns. Better safe than sorry!

A recipe from Josée Fiset for Première Moisson



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box