YE OLDE SCHOOLHOUSE Five Nut Caramel Tart

Five Nut Caramel Tart

Dough:

1 1/4 cup flour

3 tablespoons sugar

1/2 cup chilled butter

1 1/2 large egg yolks, blended with

1 1/2 tablespoons ice water

Filling:

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup honey

2 tablespoons sugar

1 cup salted cashews

1/3 cup pistachios

2/3 cup macadamia nuts

1/4 cup pecans

1/2 cup blanched almonds

2 tablespoons whipping cream

For dough:
Mix flour and sugar. Add butter.
Mix until mixture resembles coarse meal.
Add yolk mixture and blend until dough begins to form.
Gather dough into ball; flatten into disc and wrap in plastic wrap.
Refrigerate at least 30 minutes.
Grease 11-inch tart pan.
Roll dough out on lightly floured surface to thickness of 1/8 inch.
Fit dough into pan; trim edges.
Refrigerate until well chilled, about 30 minutes.
Preheat oven to 400 degrees.
Line tart shell with foil.
Fill with dried beans or pie weights.
Bake 10 minutes.
Remove foil and bake until golden brown, 10 minutes.
Cool tart completely on rack.

For Filling:
Preheat oven to 350 degrees.
Place tart shell on baking sheet to prevent spill.
Cook first four ingredients in heavy saucepan over low heat stirring until sugar dissolves. Increase heat and whisk until mixture comes to boil .
Boil until large bubbles form, about 1 minute.
Remove pan from heat. Stir in all nuts and cream.
Immediately pour filling into tart.
Bake until filling bubbles about 20 minutes.
Cool tart in pan on rack.

Dip fork into 1 ounce melted white and 1 ounce dark chocolates.
Wave fork quickly from side to side over tart, forming chocolate streaks.
Refrigerate until chocolate sets, about 3 minutes.
Cut into wedges and serve.

Ye Olde Schoolhouse 262-377-2770 yeoldeschoolhouse@wi.rr.com

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