A real show-stopper for parties, or for indulging yourself. Sweet and smooth, this tart is just lovely with Rum and Raisin ice-cream, or with a generous dollop of cream.

Gluten Free Caramel and Walnut Tart

Gluten Free Caramel and Walnut Tart

  • 1 quantity sweet gluten free shortcrust pastry
  • 165g (6oz) unsalted butter, chopped
  • 350g (12oz) caster sugar
  • 4 eggs, lightly beaten
  • 2 tbsp water
  • 250g (9oz) walnuts coarsely chopped
  • 100ml (3.5 fl. oz) milk
  • 100ml (3.5 fl. oz) double cream
  • icing sugar for dusting
  • vanilla or rum & raisin ice-cream
  • Cook a 20cm (8 in) pastry blind with sweet shortcrust pastry and allow to cool.
  • Meanwhile place a heavy based saucepan over medium heat, add the sugar and water and stir until the sugar is dissolved. Note – even though this recipe calls for only 2 tablespoonsful of water, I find it easier to use more water to dissolve the sugar faster and prevent it crystalising. It will still make perfectly fine caramel, it will just take a little longer. You can use up to a cupful of water if that works for you.
  • Continue to cook, without stirring, for 15 – 20 minutes or until sugar is golden.
  • Immediately remove the caramel from heat and set aside.
  • Place milk and cream in a small saucepan and bring to the boil.
  • Whisk into caramel until well combined.
  • Leave to cool for 5 minutes.
  • Gradually add the butter, stirring after adding each piece until well combined.
  • Whisk in the egg until well combined.
  • Add the walnuts and stir well.
  • Pour mixture into cooled tart shell and bake for 35-40 minutes or until filling has just set.
  • Remove from oven and set aside to cool for 20 minutes.
  • Dust heavily with icing sugar and serve with ice-cream to the side.


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