Caramel Nut Tart

Yes...I'm thinking Christmas already. Christmas is going to be a very busy time of the year for us. We are moving up to Quesnel,

In preparation for our move, we spent last week in Quesnel organising our new house and buying a new winter wardrobe for both Ian and I. Whilst we were up there some kind new friends invited us to spend Christmas eve with them to have our Christmas dinner. We jumped at the chance as we know our house will be in chaos, and what better way to see in our new life with friends. We do plan to have a Christmas dinner on Christmas day in our new home hence the menu planning. The starter and main course have been decided, it is just the dessert we are struggling with. Ian and I are not fans of the traditional Christmas pudding at all so I have been trying to find a recipe for a delicious Christmas dessert.

I found a potential Christmas dessert yesterday when I picked up the 'Taste' magazine at the liquor store. As I was flicking through the pages the Caramel Nut Tart jumped out at me. I went to the grocery store, picked up a few essentials and by the afternoon I had the tart baking in the oven. By the evening Ian  and I were gorging on slices of nut tart, brie and sliced apples. It was divine.

The original recipe calls for bourbon, we didn't have any bourbon so I added rum. Unfortunately the rum flavor never came out so I think next time when I  make this I will soak the nuts in the liquor for 20 minutes  to see if the flavor will develop. Although we enjoyed the tart last night, the piece I had today tasted much better as the caramel had set more and the nuts had slightly softened. Definitely a tart that improves overnight. The longer it stays in the chiller the better.

Caramel Nut Tart

(Adapted from 'Taste')

1 Pie shell

1/4 Cup Butter

3/4 Cups Packed Light Brown Sugar

1 Tbsp Honey

1/4 Cup Bourbon/Rum

1/3 Cup Whipping Cream

2 Cups Salted Mixed Nuts

Bake the pie shell blind until it crust just starts to turn golden around the edges, approx 10 minutes in a 350 degree oven. Allow the shell to fully cool before making the filling. To make the filling place the butter in a medium saucepan and melt over a medium heat, Add the sugar, honey, and liquor and bring to the boil stirring constantly for 2 minutes. Stir in the whipping cream and nuts. Bring back to the boil for one minute and removed from the heat. Pour the filling into the pie shell and bake tart for 20 minutes until the filling is bubbling. Cool on a wire rack until room temperature and then chill for at least 1 hour to allow the caramel to set properly. To serve cut into wedges.