How to make Caramel and Nut Tart - Prepared with Nutralite.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Condensed milk (कन्डेंस्ड मिल्क), Mixed fruit nougat

Cuisine : French

Course : Desserts

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Caramel and Nut Tart Recipe Card

Caramel and Nut Tart
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Prep Time : 2.30-3 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Caramel and Nut Tart Recipe

  • Condensed milk For caramel fudge 400 grams

  • Mixed fruit nougat For decoration 1 cup

  • For pastry crust

  • Icing sugar 3/4 cup

  • Nutralite 1 cup

  • Egg 3/4

  • Refined flour (maida) sifted 1 1/4 cups

  • Vanilla essence a few drops

  • For chocolate truffle

  • Fresh cream 1/3 cup

  • Milk chocolate chopped 2/3 cup

Method

Step 1

To make the pastry crust, cream the icing sugar and Nutralite together till fluffy.

Step 2

Add the egg and mix again. Add the flour and mix well. Add the vanilla essence and mix again.

Step 3

Place the mixture in the refrigerator for half an hour or till firm.

Step 4

Roll out the pastry crust into half-inch thickness and line an eight-inch round tart mould with it evenly. Place in the refrigerator for another half an hour.

Step 5

Preheat the oven to 180°C/350°F/Gas Mark 4.

Step 6

Remove the baked pastry case from the refrigerator and trim the excess pastry with the help of a sharp knife. Pierce the centre with a fork and bake the crust blind in the preheated oven for twenty to twenty-five minutes or till light golden in colour.

Step 7

Remove from the oven and allow to cool down to room temperature.

Step 8

To make the caramel, boil four cups of water in a deep non-stick pan and place the condensed milk tin in it. Simmer for one to one and a half hours. Add more water as necessary to ensure that the tin is submerged in hot water.

Step 9

Remove and cool completely. Open the tin and transfer the condensed milk into a bowl. Set aside.

Step 10

To make the chocolate truffle, heat cream in a non-stick pan till it just reaches the boiling point. Place the chopped chocolate in a bowl and add the hot cream; mix till well blended.

Step 11

Spread half the caramel evenly on the base of the tart. Spread the chocolate truffle on this layer and refrigerate for half an hour or till properly set.

Step 12

Sprinkle crushed nougat on top and cut into eight pieces. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.