Caramel and Nut Tart

Prepared with Nutralite. This is a Sanjeev Kapoor exclusive recipe.

New Update
Caramel and Nut Tart

Main Ingredients Condensed milk, Mixed fruit nougat
Cuisine French
Course Desserts
Prep Time 2.30-3 hour
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Caramel and Nut Tart

  • 400 grams Condensed milk For caramel fudge
  • 1 cup Mixed fruit nougat For decoration
  • For pastry crust
  • 3/4 cup Icing sugar
  • 1 cup Nutralite
  • 3/4 Egg
  • 1 1/4 cups Refined flour (maida) sifted
  • a few drops Vanilla essence
  • For chocolate truffle
  • 1/3 cup Fresh cream
  • 2/3 cup Milk chocolate chopped


  1. To make the pastry crust, cream the icing sugar and Nutralite together till fluffy.
  2. Add the egg and mix again. Add the flour and mix well. Add the vanilla essence and mix again.
  3. Place the mixture in the refrigerator for half an hour or till firm.
  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.
  5. Preheat the oven to 180°C/350°F/Gas Mark 4.
  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.
  7. Remove from the oven and allow to cool down to room temperature.
  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.
  9. Remove and cool completely. Open the tin and transfer the condensed milk into a bowl. Set aside.
  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.
  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.
  12. Sprinkle crushed nougat on top and cut into eight pieces. Serve.

Nutrition Info

Calories 4213
Carbohydrates 526.1
Protein 60.7
Fat 203.9
Other Fiber Iron- 12mg