Caramel-Nut Tart

• 1 1/2 cups flour
• 2 1/2 tablespoons cornstarch
• 1 pinch salt
• 3/4 cup confectioners sugar
• 3 7/8 tablespoons hazelnuts grounded
• 5/8 cup butter chilled
• 1 egg 50 grams
• 6 5/8 tablespoons hazelnuts
• 7 11/16 tablespoons walnuts
• 6 5/8 tablespoons almonds
• 3/4 cup granulated sugar
• whipping cream 20 cl.

1. Sift the flour, cornstarch, salt and sugar.
2. Add ground hazelnuts.
3. Add the butter cut into small pieces and knead with your hands.
4. Add the egg (beaten in a small bowl).
5. Form a ball with all these ingredients, wrap the dough in plastic and refrigerate for at least for 1 hour, preferably overnight.
6. Remove the dough from the refrigerator 10 minutes before working on it.
7. Roll out the dough on a lightly floured surface, line a tart dish or tartlett tins.
8. Prick the bottom with a fork.
9. Let the pie crust rest in the fridge for at least 1 hour.
10. Preheat oven to 170 degrees Celsius.
11. Remove the pie crust from the refrigerator and place a sheet of parchment paper and dried beans or pie weights.
12. Blind bake for twenty minutes, or until golden.
13. 3 minutes before the baking's end, remove the paper and weights.
14. Let the pie crust cool before using it.
15. Grind the nuts putting them in a closed freezer bag and mashing them with a rolling pin on your worktop.
16. Toast the nuts in a pan for 3-4 minutes, watching closely not to burn them.
17. In a saucepan, pour the sugar and heat to obtein a golden caramel (not too dark).
18. Remove from heat, and add nuts. Stir with a wooden spoon.
19. Add the whipping cream and stir for 3-4 minutes over low heat until fully incorporated.
20. Pour the mixture over the pastry shell, the caramel will thicken as it cools.

flour, cornstarch, salt, confectioners sugar, hazelnuts, butter, egg, hazelnuts, walnuts, almonds, sugar, whipping cream

Taken from www.yummly.com/recipe/Caramel-Nut-Tart-782424 (may not work)