These gluten free caramel walnut tarts are a sophisticated, buttery dessert that balances rich caramel flavor with the satisfying crunch of toasted walnuts. Originating from a popular Sydney food blog, this recipe is ideal for anyone looking for an elegant gluten free baking option to serve at afternoon tea, dinner parties or special occasions. The tarts look beautiful on a platter and the filling is deeply flavored without being overly sweet.
Caramel can be made using either a wet or dry method; in this recipe the dry method is used because it tends to be more straightforward. You’ll want to watch the sugar carefully as it melts — sugar can go from perfect amber to burnt very quickly. If you prefer, you can make one large rectangular tart instead of individual mini tarts. Any leftover gluten free shortcrust pastry can be frozen for later use. Serve the tarts with a generous dollop of cream for added indulgence.
- Gluten free shortcrust pastry (enough to line 10 mini tart tins or one large tart tin)
- Filling
- 230 g caster sugar
- 120 ml double cream (or heavy cream)
- 100 g unsalted butter, cubed
- 2 eggs, lightly beaten
- 150 g walnuts, chopped
- Icing sugar, for dusting
- Extra cream or crème fraîche, to serve
- Remove the pastry from the fridge and roll it out thinly between two sheets of baking paper. Chill briefly if it softens while working.
- Cut out 10 pastry rounds slightly larger than your mini tart tins so the pastry can be pressed up the sides. Press the pastry into the tins and trim off any excess with a knife.
- Prick the pastry bases with a fork to prevent bubbling. Blind bake or bake without filling in a preheated 180°C (350°F) oven for 10–15 minutes, until the pastry is golden. Remove and allow to cool while you make the filling.
- Make the caramel (dry method): Spread an even layer of caster sugar in a heavy-based frying pan over low heat. Do not stir; instead gently tilt and swirl the pan occasionally to help the sugar melt evenly. Watch closely as the sugar transforms from granules to a golden amber syrup—this can happen quickly.
- While the sugar is melting, heat the cream in a small saucepan until it just reaches a simmer, then remove from the heat.
- When the sugar has fully melted and is a rich amber, remove the pan from the heat and carefully whisk the warm cream into the caramel. The mixture will bubble vigorously—take care to avoid splashes. Stir until smooth.
- Return to low heat if needed and whisk in the butter cubes a little at a time until fully incorporated. Allow the caramel to cool slightly before whisking in the beaten eggs, then fold in the chopped walnuts.
- Pour the caramel walnut filling into the baked tart shells, dividing evenly between the tins. Bake at 180°C (350°F) for about 20 minutes, or until the filling has set but still has a slight wobble in the centre.
- Remove the tarts from the oven and cool completely on a wire rack. Dust lightly with icing sugar and serve with a dollop of cream or crème fraîche.
If you use a food processor or Thermomix to warm the cream and incorporate ingredients, take extra care with temperature control when combining hot caramel and eggs. Gentle, gradual mixing prevents curdling and ensures a glossy filling.
- Watch the caramel closely—the transition from perfect amber to burnt takes seconds. Remove from heat as soon as the sugar reaches a deep golden colour.
- You can toast the walnuts briefly in a dry pan before adding for extra flavor, but allow them to cool before folding into the caramel.
- Store tarts in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best texture and flavour.
- For variation, try pecans instead of walnuts or add a pinch of sea salt to the caramel for salted caramel walnut tarts.
