Caramel Pecan Tarts with Parmesan Walnut Crust

Caramel Pecan Tarts with Parmesan Walnut Crust

Adding parmesan cheese to the crust is a fun twist that adds depth in flavor and a nice little bit of salt to these decadent caramel tarts. They’re an ideal sweet ending to big meal or special touch to a dessert buffet.

prep time
25
minutes
cook time
30
minutes
servings
12

Ingredients


















Cooking Instructions

For crust:


1

Place walnuts in a food processor; cover and process until finely ground. Add parmesan; process just until blended. Set aside.


2

Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add flour, mixing just until combined. Stir in reserved parmesan mixture. Place dough in plastic wrap; pat into a 5-inch disk. Refrigerate at least 1 hour or overnight.


3

Heat oven to 350°F. Press dough into ungreased 3-inch mini tart pans or muffin tin, approximately 1/8-inch thickness. Pierce with a fork. Place tart pans on a baking sheet. Bake for 8-12 minutes or until crust is lightly browned. Remove from oven. Cool on a wire rack.


For caramel filling:


1

Combine sugar and water in medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high. Bring to a boil; cook, without stirring, until mixture turns amber (watch closely).


2

Remove from heat. Carefully add cream (mixture will bubble); stir constantly. Add butter, corn syrup vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells.


3

Let stand at room temperature for 15 minutes. Refrigerate until set. Garnish with whipped cream and nutmeg.


Recipe Tip:
  • Any brand of Wisconsin parmesan can be used.
  • The dough may be made ahead of time and refrigerated overnight.
cheese iconCheesemonger Tip:
In the U.S., cheese that is labeled parmesan must be aged at least 10 months.

Ingredients


















Cooking Instructions

For crust:


1

Place walnuts in a food processor; cover and process until finely ground. Add parmesan; process just until blended. Set aside.


2

Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add flour, mixing just until combined. Stir in reserved parmesan mixture. Place dough in plastic wrap; pat into a 5-inch disk. Refrigerate at least 1 hour or overnight.


3

Heat oven to 350°F. Press dough into ungreased 3-inch mini tart pans or muffin tin, approximately 1/8-inch thickness. Pierce with a fork. Place tart pans on a baking sheet. Bake for 8-12 minutes or until crust is lightly browned. Remove from oven. Cool on a wire rack.


For caramel filling:


1

Combine sugar and water in medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high. Bring to a boil; cook, without stirring, until mixture turns amber (watch closely).


2

Remove from heat. Carefully add cream (mixture will bubble); stir constantly. Add butter, corn syrup vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells.


3

Let stand at room temperature for 15 minutes. Refrigerate until set. Garnish with whipped cream and nutmeg.


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