Nougat Caramel Tart
From ahmed1 16 years ago
- 30 minutes to make
- Serves 10
This is real made Nougat. I looked for a similar one a lot until I found a recipe for a dessert called Nougat Glace that I will post soon. I chose my favorite crust and used the nougat filling in. Trust me; this is out of this world. Read more I served it with many different topping (caramel, cherry sauce, raspberry sauce and chocolate sauce) and they were all perfect. See less
Ingredients
- Crust: shopping list
- 3 tablespoons slivered blanched almonds shopping list
- 6 tablespoons sugar shopping list
- 1 3/4 cups (spooned and leveled) all-purpose flour shopping list
- 2 teaspoons grated orange or lemon zest, (optional) shopping list
- 1/4 teaspoon salt shopping list
- 100 grams cold butter, diced. shopping list
- Nougat Glace shopping list
- 1-1/2 cups heavy cream or crème fresh shopping list
- 5 egg whites shopping list
- 1/8 tsp cream of tartar shopping list
- 1/2 cup sugar, plus 3 tbsp for the white shopping list
- 4 Tbsp water shopping list
- 4 Tbsp honey or maple syrup shopping list
- 3/4 cup chopped toasted hazelnuts shopping list
- 3/4 cup candied cherries. shopping list
- topping: shopping list
- caramel sauce shopping list
How to make it
- Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired) (I didn’t add it), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
- Immediately transfer dough to a 20cm loosed bottom tart pan. Using a measuring cup, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden brown and firm to the touch, about 30 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Nougat filling:
- Beat the cream to stiff peaks and refrigerate. Beat the whites until frothy. Add the cream of tartar and beat until stiff peaks forms, then sprinkle over the 3 tablespoons of sugar and continue beating to a stiff, glossy meringue. Set aside with electric beaters at the ready.
- Bring the remaining 1/2 cup/110 g of sugar to a boil with the water. Let it boil until the syrup forms a ball when thrown in cold water, 4 minutes (250°F/120°C/firm-ball stage on a candy thermometer). Now add the honey and bring back to the boil. Run towards the egg whites...
- With the electric beaters running in the whites, slowly pour the syrup in a stream straight into the beaters or down the side of the bowl for the beaters to pick up. Continue beating until the meringue has cooled, which you can tell by feeling the bottom of the bowl. It will take 10 minutes.
- Scatter the fruits and nuts over the meringues. Dump the whipped cream on top, and fold everything together gently until evenly mixed. Pour the mixture over the crust and spread
- evenly. Chill for 3-4 hours. Just before serving, drizzle with caramel sauce or Cherry sauce.
- N.B the filling is fragile and leftovers should go back to the fridge after serving.
egg white
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cream of tartar adding
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stiff
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sugar & water
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thermometer in boiling syrup
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add honey
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add syrup to egg white
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add whipped cream
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fold
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add filling ing.
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fold
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pour over crust
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spread
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caramel drizzling
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The Rating
Reviewed by 12 people-
WOW! that's beautiful Ahmed...send me an e-mail with some ok? Joymarie
mystic_river1
in Bradenton loved it
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Another fantastic post by you. Gonna try this one also. Yumm.
chriesi
in Zuerich loved it
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wow!!!!!!!!!you are so right,Ahmed, i will really enjoy it!!!!!!!!!!!
i've gotta make it for my youngest who turns 18 years next month INSHAALLAH.In the meantime i have to agree with Joymarie about the e-mail l.o.l.:)
hope you having a supe...more
mumtazcatering
in Gauteng loved it
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