Caramel and Nut Tart, 2014

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Credit: Rina Nurra

Ah, caramel! I’m currently obsessed with caramel, and this rich and indulgent tart is the proof. With an extra-creamy caramel and mascarpone filling, coated with a thin layer of caramel chocolate glaze, and embellished with a mass of nuts floating on the surface, every mouthful is a treat.

Instructions

Step 1: Sweet Almond Pastry

Combine the butter, flour, confectioners’ (powdered) sugar, almond meal (ground almonds), egg, and salt in a mixing bowl. Split the vanilla bean and scrape out the seeds over the other ingredients. Mix with a silicone spatula.

When the dough is smooth, roll into a ball without working it too much. Cover with plastic wrap and refrigerate for 2 hours. The sweet almond pastry will keep in the refrigerator for several days. You can prepare it ahead of time or store the leftover for another dish.

This recipe was originally published in "My Best Christophe Adam" (Éditions Alain Ducasse). See all credits