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This recipe shows how to make delicious gluten-free caramel walnut tarts with a crisp, buttery crust and a rich, gooey walnut caramel filling. Perfect for gatherings or a special dessert, these tarts combine a tender gluten-free pastry with toasted walnuts and a smooth caramel made from simple ingredients.
Ingredients
- For the crust: gluten-free flour blend, cold butter (or dairy-free alternative), a pinch of salt, an egg, and a little ice water.
- For the filling: granulated sugar, heavy cream (or coconut cream for dairy-free), unsalted butter, a pinch of salt, and chopped walnuts.
- Optional: vanilla extract, a splash of bourbon or rum, and flaky sea salt for finishing.
Preparation
Start by making the gluten-free crust. Combine the gluten-free flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Add the egg and just enough ice water to bring the dough together. Shape into a disk, wrap, and chill for at least 30 minutes. Once chilled, roll the dough out between sheets of parchment to an even thickness and cut into rounds to fit a tart or muffin tin. Press the dough gently into the tin, trimming any excess, and chill again briefly before baking.
Baking the Shells
Preheat the oven and blind-bake the tart shells to ensure a crisp base. Line the shells with parchment and fill with pie weights or dried beans. Bake until the edges are golden, then remove the weights and continue baking a few minutes more to dry the centers. Allow the shells to cool completely before filling.
Caramel Walnut Filling
Toast the chopped walnuts in a dry skillet until fragrant, then set aside. For the caramel, heat the sugar in a heavy-bottomed saucepan over medium heat without stirring until it melts and turns an amber color; swirl the pan as needed to promote even caramelization. Carefully add the cream and butter (it will bubble vigorously) and whisk until smooth. Stir in a pinch of salt, vanilla extract, and optional liquor for depth of flavor. Fold the toasted walnuts into the caramel, then spoon the mixture into the cooled tart shells.
Finishing
Return the filled tarts to the oven for a few minutes if you prefer the filling slightly set, or chill in the refrigerator until firm. Just before serving, sprinkle a little flaky sea salt over each tart to balance the sweetness. Serve at room temperature or slightly chilled. These tarts store well in an airtight container for several days; refrigerate if your caramel contains cream.
Tips and Variations
- To make the recipe vegan, use dairy-free butter and coconut cream in the caramel. Replace the egg in the crust with a flax or chia egg.
- For extra texture, mix a few toasted walnuts into the crust or sprinkle chopped nuts on top before serving.
- If you prefer a deeper caramel flavor, cook the sugar a touch longer for a darker color, watching carefully to avoid burning.
- These tarts can be made in a single tart pan or as individual mini tarts for easy portioning.
Enjoy these gluten-free caramel walnut tarts as a decadent treat that highlights the contrast between crisp pastry and luscious caramel-walnut filling.
Watch the full recipe video on YouTube