Salty Multi-Nut Tart with Rosemary

Salty Multi-Nut Tart with Rosemary

Salty Multi-Nut Tart with Rosemary is a very easy tart. Even though there are a few different steps, it is relatively easy to make. The luxurious tart is perfect for Valentine’s Day for those special people in your life. Make Salty Multi-Nut Tart with Rosemary for your family, friends, or someone that needs to feel special!

Salty Multi-Nut Tart Fresh Out of the Oven

I started with high-quality nuts. I choose to use Pine Nuts, Pecans, and Macadamia nuts. Yummy! You can also substitute in walnuts, almonds, or whatever you love the most. You will need to end up with 3 cups.

Cooking the Nuts:

Place the chopped nuts on a sheet tray and spread them out evenly. Roast for 6 to 8 minutes, but after 5 minutes take a look and shake the nuts around. They may be done at this point or may need more time. Remember, they only need to be lightly toasted because they will cook more in the oven later when baking the tart. Set aside when done.

Now, it is time to make the butter, honey, brown sugar, vanilla mixture. It sounds heavenly, right! Place the ingredients in a deep saucepan. Bring to a boil for 3 to 4 minutes on medium-high. Make sure to watch and stir the entire time. It will be a rolling boil, but don’t let it go to where it turns into caramel. Remove from the heat and add the heavy cream.

Whole Tart
Ready to Bake!

You are ready to bake your tart. YAY! With the cooked mixture, pour it into the prepared tart shell. Make sure to evenly spread around the tart. Sprinkle the top with kosher salt.

Time for the oven! Place the prepared tart in the oven and bake for 15 to 20 minutes or until the mixture is bubbly and set. Remove from the oven and sprinkle with the rosemary kosher salt blend on top. Let cool for 30 minutes, so the tart is completely set.

Salty Multi-Nut Tart

When ready to serve, cut the pieces into thin or thick slices, depending on what you like or the size of the crowd you are serving. Place on a plate and serve with ice cream or whipped cream. You could also serve with a good strong blue cheese and a glass of Red Wine or a Sparkling Rose!
Bon Appetit, as Julia would say!

Salty Multi-Nut Tart with Rosemary Tart and Slice
Salty Multi-Nut Tart with Rosemary
Ingredients for the Crust:

2 Cups All-Purpose Flour – unbleached*
1/2 Cup Granulated Sugar
3/4 Cup Unsalted Butter*
1 Large Egg
1 tsp. Almond Extract


Cooking the Crust:
In a medium bowl, combine the flour and sugar. Add the chunks of butter into the flour mixture and with your hands, rub until well blended. With a fork, stir in the egg until the dough comes together. This can all be done in a food processor, but I prefer with my hands.
Press the dough firmly into a ball with your hands, kneading a bit to bind the dough.
Set in the refrigerator to chill for about 10 to 15 minutes.
Again, with your hands, press the pastry into an 11-inch tart pan with a removable rim, pushing the dough firming into the bottom and sides to make an even layer. The edge should be flush with the pan rim.
Bake in the oven, uncovered until lightly browned, 20 to 25 minutes.


Ingredients for Nut Filling:
3 Cups Roasted and Course Chopped Nuts – I am using Pine Nuts, Pecans, and Macadamia
1/2 Cup or 1 Stick Unsalted Butter*. 1/4 Cup Heavy Cream*
1/2 Cup Honey*
1/2 Cup Light Brown Sugar
1 tsp. Vanilla Extract

Nut Filling

Preparing the Nuts:
First, toast the coarsely chopped nuts. Preheat the oven to 350 degrees. Place the nuts on a baking sheet and transfer to the oven and toast until they are lightly toasted with a little bit of color, about 7 to 10 minutes. Check after 5 minutes and shake the nuts to move around on the tray.

Remove the nuts from the oven and set them aside to cool.

Honey Nut Sauce

Making the Honey Nut Sauce:
In a deep saucepan, add the butter, honey, brown sugar, and vanilla. Boil for 3 to 4 minutes. When bubbly and thickened, take off the heat and add the nuts and cream. Stir until thoroughly combined.

Pour into the prepared tart shell and spread evenly. Bake until set, for 15 to 20 minutes. The mixture will start to bubble.

Remove from the oven. Sprinke the rosemary kosher salt blend all over the top of the tart, then cool for 30 minutes.

Ganache

Ingredients for Ganache:
4 oz. Semi-Sweet Chocolate Chips
1 tbsp. Heavy Cream

In a small saucepan, melt the chocolate and the cream over low heat. When heated, use a fork, drizzle the chocolate decoratively across the tart. You can drizzle the chocolate all different ways if you want a more fun look. Let sit for 5 minutes.

When ready to serve, cut the pieces into thin slices. Place on a plate and serve with ice cream, whipped cream, or alone. You could also serve with a good strong blue cheese and a glass of Red Wine or a Sparkling Rose!

Salty Multi-Nut Tart with Rosemary Slice
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Salty Multi-Nut Tart with Rosemary

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