Around the holidays I get bags of USDA nut meats from my food pantry. This year it happened to be walnuts. I've been on the prowl looking for a recipe that will put these beauties to good use.
Well, I finally found one. I made this last night and was astonished of the creamy, crunchy texture after the first bite. If you have walnuts taking up space in your freezer, give this one a try. You won't be disappointed.
2 large eggs, lightly beaten
1/4 cup plus 2 tablespoons heavy whipping cream
3/4 cup packed light brown sugar
1/4 cup plus 2 tablespoons pancake syrup
3 tablespoons unsalted butter, cubed
1-1/2 teaspoons vanilla extract
3/4 teaspoon salt
1 sheet refrigerated pie pastry
1 cup chopped walnuts, toasted
Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool.
Unroll pastry sheet into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely.
Well, I finally found one. I made this last night and was astonished of the creamy, crunchy texture after the first bite. If you have walnuts taking up space in your freezer, give this one a try. You won't be disappointed.
2 large eggs, lightly beaten
1/4 cup plus 2 tablespoons heavy whipping cream
3/4 cup packed light brown sugar
1/4 cup plus 2 tablespoons pancake syrup
3 tablespoons unsalted butter, cubed
1-1/2 teaspoons vanilla extract
3/4 teaspoon salt
1 sheet refrigerated pie pastry
1 cup chopped walnuts, toasted
Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool.
Unroll pastry sheet into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely.
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