MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salted Caramel Walnut Tart
 Categories: Pies, Pastry, Dairy, Nuts
      Yield: 12 servings
 
      2 lg Eggs; lightly beaten
    1/4 c  Heavy whipping cream; +2 tb
    3/4 c  Light brown sugar; packed
    1/4 c  Golden syrup; +2 tb
      3 tb Unsalted butter; diced
  1 1/2 ts Vanilla extract
    3/4 ts Sea salt
      1    Sheet refrigerated pie
           - crust
      1 c  Walnuts; toasted, chopped
 
  Let eggs stand at room temperature 30 minutes. In a
  microwave, heat cream on high for 20 seconds. Keep warm.
  Meanwhile, in a large, heavy saucepan over medium heat,
  combine sugar and syrup, stirring frequently. Bring to a
  boil; cook, stirring constantly, for 1 minute. Remove
  from heat. Slowly pour cream into pan; continue stirring
  constantly (cream may spatter) until well blended.
  Gradually add butter, stirring until melted. Add vanilla
  and sea salt; stir until smooth. Cool.
  
  Unroll crust into a 9" tart pan; trim edges. Refrigerate
       30    minutes.
  
  Set oven @ 400°F/205°C.
  
  Line unpricked crust with a double thickness of foil.
  Fill with pie weights, dried beans or uncooked rice.
  Bake on a lower oven rack until edges are golden brown,
  10-12 minutes. Remove foil and weights; bake until
  bottom is golden brown, 3-5 minutes longer. Cool on a
  wire rack.
  
  Reduce oven setting to 350°F/175°C. Whisk eggs into
  caramel mixture; stir in walnuts. Add filling to crust.
  Bake until center is just set (mixture will jiggle),
  20-25 minutes. Cool completely. Refrigerate leftovers.
  
  Recipe by Ruth Ealy, Plain City, Ohio
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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