Tartelettes Noix Caramel Beurre

These salted caramel walnut tartelettes are a beautiful way to showcase fresh nuts and French pastry. Buttery crust and glossy caramel come together for a dessert that feels elegant but is secretly simple. This recipe has been a favorite for holiday tables in my family and I always crave them when walnut season rolls around.

I first tried this recipe on a rainy fall Sunday. It vanished from the table in minutes and soon became my secret weapon for gifting and potlucks. The combination of the nutty base and salted caramel center is pure comfort.

Gather Your Ingredients

• Softened butter: adds creaminess and richness to the tart shell use quality European-style if possible
• Powdered sugar: creates a delicate pastry with a fine crumb and mild sweetness sift for best texture
• Toasted hazelnut meal: brings depth and subtle smokiness toast gently to avoid burning
• Salt: brightens all the flavors use a good mineral-rich salt
• Egg: contributes structure and richness choose a large fresh egg
• All-purpose flour: gives body and structure to the crust select a flour with medium protein
• Walnut halves: the star of the filling toast lightly to highlight their flavor and buy freshest you can find
• Granulated sugar: forms the caramel so opt for pure cane sugar for reliability
• Salted butter: deepens the caramel and seasons the whole dessert use real butter never margarine
• Heavy cream: creates a silky caramel texture choose the freshest cream with at least 30 percent fat
• Vanilla ice cream (optional): suggested for serving optional but rounds out the flavor beautifully

How to Make It

Chill and Prepare the Tart Dough:

Sift the powdered sugar over the softened butter in a large mixing bowl. Blend these together until smooth and uniform using a spatula or mixer for about two minutes. Add the toasted hazelnut meal and a pinch of salt mixing thoroughly. Pour in the lightly beaten egg and combine until incorporated but do not overwork. Lastly add the flour and stir until a smooth dough just comes together. Flatten the dough into a disk and wrap snugly in plastic wrap. Refrigerate for a minimum of two hours to allow flavors to develop and the butter to firm up which makes rolling easier.

Roll and Shape the Tart Shells:

On a lightly floured work surface roll dough to a thickness of two to three millimeters. Cut out six to eight rounds slightly larger than your tartlet molds ideally about eleven to twelve centimeters across. Gently lift each round and fit into buttered and floured tartlet molds pressing evenly along the base and up the sides. Trim any excess with a knife or by rolling over the edges with a rolling pin. Prick the bottoms several times with a fork. Place the prepared molds onto a parchment-lined baking sheet. Chill them again in the fridge for fifteen minutes which helps prevent shrinkage.

Blind Bake the Tart Shells:

Preheat your oven to one hundred eighty degrees Celsius. Fill each tart shell with parchment paper and baking weights or dried beans. Bake for fifteen to twenty minutes until crusts are golden and fragrant. Remove from oven and carefully lift out the weights and parchment. Let the baked shells cool completely on a wire rack before filling.

Toast and Chop the Walnuts:

Spread walnut halves onto a baking tray and toast in the oven at one hundred eighty degrees Celsius for about five minutes until noticeably fragrant and just golden. Cool slightly then roughly chop. Keep a few larger chunks for texture and garnish.

Make the Salted Caramel:

In a heavy-bottomed skillet sprinkle granulated sugar evenly and cook over medium low without stirring. Once the edges begin to melt gently swirl the pan to help the sugar caramelize evenly. When the caramel is a deep amber shade whisk in the diced salted butter in two to three stages allowing each addition to melt and bubble thoroughly. Take off the heat and carefully stir in the cream it will bubble vigorously so pour slowly and stir constantly. Mix until smooth and glossy.

Coat the Walnuts and Fill the Tartlets:

While the caramel is still warm stir in the chopped walnuts until they are completely coated and glossy. Divide the caramel walnut mixture among the cooled tartlet shells spreading it to the edges and pressing gently to pack. Let set at room temperature so the caramel firms up before serving.

The toasted walnuts are always my favorite part. Their aroma fills the kitchen and reminds me of baking afternoons with my grandmother. My family could never resist sneaking a few straight from the oven while waiting for the caramel to set.

Flavor Boosters

Tastes even better after a night in the fridge. Store tartelettes in an airtight tin at room temperature for up to two days or refrigerate for longer freshness. If stacking separate with baking paper to avoid sticking. Try adding a bit of orange zest to the dough for a winter twist or swap in fresh figs or pears sliced thin under the caramel for autumn. Lightly sprinkle with flaky salt just before serving for a modern finish.

Serving Suggestions

Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is classic and adds cool contrast to the gooey caramel. These tartelettes are a charming addition to afternoon tea or special desserts for a dinner party.

Creative Twists

If hazelnut meal is not available almond meal works as a substitute though the aroma will be slightly different. For a milder filling try pecans in place of walnuts. Make the caramel with unsalted butter and add a generous pinch of flaky salt as you stir in the cream. For freezer meal conversion once assembled and cooled wrap the tartelettes in foil and freeze. When ready to eat let them thaw at room temperature or rewarm briefly in a gentle oven for a golden crisp finish.

These tartelettes spark joy at every table and freeze beautifully for later. Share them with friends for a sweet memory that lasts beyond the last bite.

Frequently Asked Questions About This Dish

→ Comment torréfier les noix pour les tartelettes ?

Placez les noix au four à 180°C pendant quelques minutes afin d'intensifier leur parfum, surveillez pour éviter qu'elles ne brûlent.

→ Peut-on remplacer la poudre de noisettes dans la pâte ?

Oui, vous pouvez utiliser de la poudre d'amandes si besoin, cela apportera une note différente mais tout aussi savoureuse.

→ Quel type de crème liquide utiliser pour le caramel ?

Optez pour une crème entière fluide afin d'obtenir un caramel plus onctueux et une texture idéale pour la garniture.

→ Avec quoi servir ces tartelettes aux noix et caramel ?

Accompagnez-les d'une boule de glace vanille ou d'une touche de chantilly pour un parfait contraste.

→ Comment conserver les tartelettes une fois réalisées ?

Gardez-les dans une boîte hermétique à température ambiante jusqu'à deux jours, ou au réfrigérateur pour prolonger la fraîcheur.