Pumpkin Caramel Tart Recipe

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My Pumpkin Caramel Tart with Candied Walnuts is a gourmet pumpkin pie. Freshly prepared caramel gives this pumpkin tart an incredible flavour.  


FOR THE CRUST – 3/4 cup raw walnut – 1 cup all purpose flour – 3/4 tsp salt – 2 Tbsp granulated sugar – 1 stick, or 1/2 cup unsalted butter, cold – 3 Tbsp cold water FOR THE PUMPKIN FILLING – 1 cup granulated sugar – 4 Tbsp water – 1 pinch cream of tartar – 1 cup heavy whipping cream – 1 cup canned pumpkin puree – 2 Tbsp light brown sugar – 1 Tbsp all purpose flour – 3 large eggs – 1/4 tsp ground cinnamon – 1/4 tsp ground nutmeg – 1/4 tsp ground ginger – 1/8 tsp ground cloves FOR THE CANDIED WALNUTS – 1/4 cup granulated sugar – 2 Tbsp water – 1/2 cup whole raw walnut

HEAT oven to 350F. Grease a 9-inch springform pan. In a food processor, grind walnuts, flour, salt, and sugar. Food processor the butter until no large lumps remain (tiny pieces are fine). 

Step 1 


Again pulse with water to make dough. push 1 1/2 to 2 inches of dough up the edges and bottom of the tart pan. 

Step 2

Refrigerate crust for 20 minutes. Crust bake 15-20 minutes. Pale, undercooked. Let cool while creating filling. Caramelise first. Add sugar, water, and cream of tartar to a medium pot and mix well.  

Step 3

Over medium heat, bubble sugar mixture. You may not need to stir the mixture while the sugar melts to ensure even dissolving. Carefully cook until sugar turns golden. No more stirring.  

Step 4

After the caramel turns dark brown, stir the pan twice and remove from heat. The process should take 8-10 minutes. Let the caramel cool for a minute, then whisk in the heavy cream slowly.  

Step 5

Warning: Hot caramel will bubble when added to cream. Whisk the caramel until smooth and set aside. Mix pumpkin, brown sugar, flour, eggs, and spices in another bowl. Smooth caramel in.

Step 6

Put pumpkin filling in prebaked tart shell. Fill your tart shell nearly full. Before filling, place your tart pan on a baking sheet to catch drips and make oven transfer easier. No worries if some filling overflows. 

Step 7

Bake tart for 35 minutes until set and centre is no longer wobbly. Baking sheet parchment. Sugar and water in a pot melt. Once sugar turns golden, add walnuts.  

Step 8

Stir and boil until sugar caramelises. Bear in mind that walnuts burn quickly. Place the mixture on the lined baking sheet and cool. 

Step 9

When the candied walnuts are firm, cut the pumpkin tart into rough slices and sprinkle them on top.  

Step 10

Also See

Also See

Simple Asparagus Puff Pastry Tart Recipe