Take advantage of the autumn abundance of nuts in this caramel nut tart.
| 1 1/2 |
|
cups mixed nuts (pecans, hazelnuts and/or macadamia nuts) |
| 1/3 |
|
cup whole or slivered almonds |
| 3 |
|
tablespoons sugar |
| 1/3 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
teaspoon vanilla |
| 28 |
|
caramels |
| 1/3 |
|
cup LAND O LAKES® Traditional Half & Half |
| 1 1/2 |
|
cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted |
| 3 |
|
tablespoons milk chocolate or real semi-sweet chocolate chips |
| 1 |
|
teaspoon vegetable oil |
|
|
Aerosol whipped light cream |
Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)
Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.
Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.
Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes). Drizzle over tart. Garnish with whipped cream, if desired.
Recipe Tip
Substitute gluten-free baking chips and gluten-free vanilla when making this recipe gluten-free.
Learn about gluten-free baking.
