Caramel-walnut tart

Description

I made this cake for the birthday of her godson. Chose this recipe because d/R mentioned in nature, and because now the heat, the options for cakes with chocolate, gelatin or butter cream fell away from the fact that it all melts quickly and flows. This tart easily tolerate the heat, it is even recommended to serve warm. Unfortunately, we left, not waiting for when this pie try kids, but their mom tasted a piece, groaned, gasped and was moaning softly ))) And in the preparation of this cake is extremely easy.

Ingredients

Flour

150 g
Almonds

55 g
Powdered sugar

60 g
Butter

125 g
Yolk egg

1 piece
Condensed milk

400 g
Sugar

60 g
Chicken egg

2 piece
Vanilla

1 tsp
Nuts

100 g

Cooking

To make the crust, in a blender put the flour, almond crumbs, powdered sugar (I like sugar) and butter.

Grind to a state of fine bread crumbs.

Add the yolk and whisk some more until the dough is just beginning to stick together.

Place on surface lightly sprinkled with flour, and stir the dough until smooth and blended. Form a disk, cover with film and leave to chill for 30 minutes.

Preheat the oven to 200 degrees. Slice dough into a disk the size of your form. Put it into the form, forming the sides. I rolled out the dough, and fingers distributed in form. The diameter of the shape is 24 cm, but if you use narrower (e.g. 20 cm), the cake will be beautiful in the context. Again, place the base in the fridge for 15 minutes.

After this time, cover the base with baking paper and place on top of some cargo. I have this buckwheat, you can also use rice, beans. Place in oven for 10 minutes.

Remove the paper and load. Put in the oven for another 10 minutes or until Golden brown. Remove from the oven and reduce the heat to 170 degrees.

Whisk together the condensed milk, sugar, eggs and vanilla.

Scatter nuts evenly on the base. Since I have a wide base, I took 150 grams of nuts, but if you use 20 cm form, it is enough and 100 g

Pour milk-egg mixture.

Bake for 30-35 minutes, until the stuffing will seize and will not become Golden brown. If necessary cover with foil if browned too quickly. I have not covered. The finished cake leave in the tin for 10 minutes.

Serve warm or cooled to room temperature. Bon appetit! Unfortunately, there is no photo in the context, because it was outdoors and didn't get around to it.

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