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When I saw this caramel nut tart I thought it was going to be too cloying and I wasn't quite sure what to do. Luckily, in the end, I was encouraged because it is very soft and it is delicious.
As always, the first ones who tried it were my daughters and a couple of friends and they loved it at four, so I couldn't resist and I put on a piece ....what a treat!.
The combination of caramel with nuts is perfect, but you can make it with the dried fruit that you like the most, either pistachios, hazelnuts, etc.
It is best do it overnight so that it sets perfectly and is very fresh.
Caramel tart with walnuts
This cake combines the delicious flavor of walnuts and caramel.
More information - Mini-croissants with pistachio cream / Hazelnut plum cake
Adapt this recipe to your Thermomix model
How good looking, let's see if I make it this week, but one question, you make the candy or you buy it done
Thank you, Elena
Hello, I would like to know if with my thermomis31 I can make the peach flan in almivar and the measurements, thank you
Hello Marisa, the truth is that I don't know what recipe you mean, but if you have it in TH31, you can adapt it perfectly to the TH21. All the best.
hello what I want is if there is a recipe for peach flan and measurements to be able to make it in the TH31 thank you very much and greetings ah I am new to this blog and I do not know how it is going to a
Hi Marisa, I have this recipe that I hope is what you are looking for:
Ingredients: 1 kilo can of peach in syrup, 200 gr. whipping cream, 1 on powdered gelatin (neutral), liquid caramel.
Preparation: Caramelize the molds. Put the peaches (including the liquid), the gelatin, the cream in the glass and blend 10 sec., Vel. progressive 5-7-10. Program: 5 min., Temp. varoma and vel. 2. When warm, pour into molds slowly. Put in the refrigerator 5 or 6 hours to set.
Hello, thank you Elena, I don't know if it will be the one I tried, but I'm sure I will do it and I'll say hello.
WHAT A GOOD PAINT ELENA HAS. MY MOTHER-IN-LAW AND MY HUSBAND WILL LOVE IT SO I'M GOING TO DO IT. COULD I PUT A COOKIE BASE INSTEAD OF A CAKE? MAYBE YOU HAVE PUT IT A CAKE SO THAT IT IS NOT TOO PACKAGING? THANK YOU
Hello María Lorena, yes you can put a cookie base and it will surely be delicious. I really like it with the base of the cake because it is very soft. I hope you like it, you will tell me. All the best.
Well girls, but that's sweet, jijji unca rather, you are excellent cooks. A hug…
Thank you so much Lydia!
Hi, it looks great, I'm doing a lot of things, thank you for all the recipes
I'm glad you like it, Yoli. Greetings and thank you very much for seeing us.
I'm writing it down for the weekend, which has to be great.
I am sure I will triumph, thank you, best regards.
You'll tell me if you like it, Maria. All the best.
I told you that I would do it and I did it yesterday to take it to the field today, taking advantage of the fact that it was my sister-in-law's birthday.
Well, a success. Everyone delighted with the cake and asking me for the recipe, in the end they have known little and I will have to repeat it. A greeting.
I'm glad, Maria! Next time you are going to have to do a couple of them.
How are you Elena:
The truth is that your blog is a "vice" because every day I am looking forward to seeing what you have posted and I think this recipe is going to be a success because nothing else with what my husband is wearing is already licking his fingers.
What I have not understood very well is that of the cake disk 1cm larger than the base which is 25cm, it will then be a 26cm disk, right? So how can I put it later in that mold, it won't fit me. Surely I have not understood it correctly, can you explain it to me again? Thanks. I'll tell you the result. A hug
Hello Cris, we say that it is 1 cm. bigger so that it is very just when putting it in and thus the liquid from the cake does not escape as it is thrown, before it sets. If you cut it just like the diameter of the mold, you may find that somewhere it will not stick well to the walls of the mold. You have to squeeze the cake a bit to put it in, but it looks better. All the best.
Thanks Elena, I'll try it and I'll tell you about it.
By the way, the aubergine black pudding was a success, and the biscuit and caramel dessert, we love them !! But trying so many great recipes is a "sin" for keeping the line, it will be a matter of compensating with vegetable recipes, although it is difficult to overcome the temptation with the look so good that everything has. All the best.
I hope you like it, Cris. I'm going to start with vegetables too, at least on weekdays. All the best.
I ask: and why not make the cake directly in the mold?
Thanks for the blog, my mother recommended it to me, who also has the thermomix and is very very complete.
Hello Carmen, because it would be quite high to be a cake base. It is better to do it on a plate, but if you like the chubby base you can do it perfectly. Greetings and I'm glad you like our blog.
Thank you very much for your recipes, I just bought the thermos and I loved it but if not, it is a lot of annoyance and if you can, you could send me a recipe for diabetics or inform me of a book my husband is and he loves dessert. Thank you . Pillar
Hello Pilar, we have published a recipe for apple pie without sugar, and we will try to publish some more. I don't know any books, sorry. All the best.
Mother miaaaaa that looks like this caramel cake !!! ummmmm
I expect guests soon, so I'm sure I make this cake so rich and spectacular.
We sure love it. You put delicious things on it !! ayyy diets… .hehehe
Thanks, kisses.
I hope you like it, Delfi. You will tell me. All the best.
Hello, what does this cake look like, my mother, I will make it very soon and I will tell you girls, and once again I congratulate you on your blog
Thank you very much, Veronica!
Hi! This cake has made me crazy, like all your recipes I will do. A little thing, do you think it would be rich decorating it with caramelized nuts? Do you have the recipe? A kiss and thank you.
Hi Mary, it must be delicious with the caramelized walnuts. But I don't have the recipe to make them. If you find it, tell me how they look. All the best.
it looks great thanks
Hello girls, this cake must be vice, what it looks like, if nothing happens for this weekend, I will tell you, the result, a kiss
I hope you like it, Pepita. All the best.
I've gotten nervous just to see the name of the cake, you really do get over it every day. I'm going to make it right now, it's delicious. Thank you.
Many Eva !. Go ahead and do it because it is delicious. All the best.
Hello girls, thank you very much for the delicious recipes, but I have a question, when you say program 6 minutes speed 3,5… does it mean progressive speed from 3 to 5? or speed of 3 and a half ????
Hi Marisa, it's three and a half speed. I hope you like it. All the best.
Hello Elena, I love your recipes, I have the thermomix 21, the recipes are made the same as in th31, what is the difference, thank you very much for your recipes, they are all delicious. Greetings
Hi Charo, the difference is that you have a lower speed (up to 9) and that you do not have the left turn and the spoon speed. This is solved by putting the butterfly on the blades and speed 1. When we say progressive speed 5-7-10, you put it up to 9 and it remains the same. And when grinding you have to put a vel. less than we say. I think there are no more differences. If you have any questions, please let us know. All the best.
Hello Elena, I love all your recipes. It was my birthday recently and I want to surprise my colleagues with a cake. This one looks very good.
Greetings and that you continue to surprise us with your recipes.
Congratulations Mavi !. Hope you like. Greetings and thank you very much for seeing us.
This one has to be delicious, it won't take long for me to try making it, but can I make it with hazelnuts instead of walnuts? because right now I don't have.
Hello Mª. Amparo, of course you can make it with hazelnuts. It can be made with the dried fruit that we like the most. Greetings and I hope you like it.
This one to lick your fingers. the worst is the diet jjiiiii.
It's true, the worst thing is the diet, Mary! Worse eating a little piece, nothing happens. It is a very rich cake. All the best.
It's great what a pint k has to see if I make it this week. By the way, the red wine brownie is causing havoc in my family, they love it, and it triumphs wherever it goes. Thank you for your wonderful ideas
I hope you like the blanky cake. Greetings and thank you very much for seeing us.
Hello, my name is Manoli, I am a celiac girl in which I would like to make this dessert but I cannot add curd, could you tell me why I can substitute it other than gelatin. THANK YOU SO MUCH
Hello Manuela, it can be substituted for gelatin, but you say neither. The truth is that I do not control if there are special products for celiacs that serve as gelatin or curd. I'll try to find out something. All the best.
Hello Elena!!! Exquisite, I made it on Saturday afternoon, to take it to some friends' house for lunch on Sunday, we all loved it. I made the base out of a cookie, since it didn't have much time, and it was really good. Thanks!!!. Next week, I already have guests at home for coffee, with the excuse of trying it, hahaha!
I'm glad, Ana María !. All the best.
You girls are fabulous, what good recipes I love your blog, the fabulous recipes. I make the cake for sure it looks good, not the next thing bunisimaaaaaaaa and it sure tastes better.
It's a delicious cake, Gemma. Dare to do it that you will surely like. All the best.
Hello Elena, I made the cake with caramelised walnuts today, and I don't even tell you how rich it is, there is nothing left. I washed the walnuts (250 gr.) In a colander, and boiled them for about 5 minutes in about 100 ml . of water with 250 sugar, when it started to boil I added the walnuts, drained them in a strainer, and fried them in plenty of oil, very hot, quickly when they started to brown, put them on a plate and when they cool down, pass them a napkin to dry them a little bit, soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
How delicious, Mary !. I will. I am very glad that you liked the cake. Kisses.
Well, he's waiting for me in the cooler… .hehe, how will it be? esquisita surely that is little. The caramel topping is for garnish, right? like a few threads, right? Thank you very much for sharing it with us !!
You are some suns !!
Hello Yoli, the caramel topping is just to decorate with some strips. I hope you like it, you will tell me. Greetings and I'm glad you like our blog.
It has come out delicious, everyone who has tried it has been surprised by not being cloying or anything… .all a success.
Thanks
I'm very happy, Yoli !. Greetings and thank you very much for seeing us.
I have made the recipe this weekend. It has the texture of a flan and it has a very good flavor. I added another layer of nougat mousse to the cake because it is a mezca (caramel and nougat) that I love.
How good it must be with the layer of nougat! I will prove it. Greetings and thank you very much for sharing it.
Congratulations on your page and thank you very much for the fantastic recipes that you put in. I made the cake, the cake came out perfect and the caramel cream also saw the problem when I unmold the cake, because the cake had sucked the cream and mixed the base with the cream. Although the flavor was very good, the texture was not fine at all and of course the presence was not that of the photo that is well separated. What can I do to make it come out well? Thank you very much !.
Hi Angela, wait for the cream to temper a bit so it doesn't mix. I don't know what has happened, I have done it a couple of times and it has remained as in the photo that was the first one I took. Greetings and I'm glad you like our blog.
Hello Elena:
My name is Rosana and I just discovered this forum, I want to make the caramel cake that is my birthday today, but I don't know very well if the first part of the recipe (the one that goes into the oven) is to make the cake or is part of the cake itself.Thank you and best regards
Hi Rosana, it's for the cake. The rest of the cake, that is, the caramel cream does not need an oven. Greetings and I hope you like our recipes.
I'm going to do it for the weekend. It looks unsurpassed. It is the first time that I write something on the internet. greetings to all
I hope you like it, Julia. You will tell me. All the best.
Woof!!!! I made it on Saturday when I had a meal at a friend's house and I took it for dessert. I triumphed, you don't know how. Those who had not seen it unmold believed that it had been bought in a pastry shop. The truth is that it fit me very well. Thank you, you are the best.
I'm glad you liked it! Greetings and thank you very much for seeing us.
Hello girls I finally made the tarata this weekend that we had a family reunion and what to tell you that you do not know. This great one is not cloying and that of the nuts takes her away from luj, the truth is that everyone who praised her loved it, I see you have to stay the recipe .well tomorrow I'm going to make that chicken wings fine herbs because it has to be dead. girls because you make us some callitos is that my partner loves them. keep on that you are wonderful
Hello Veronica, I am glad that you liked the cake. With regard to calluses, we have already published the recipe. Look at the index of recipes and click on "Madrid-style tripe", they are delicious. Greetings and thank you very much for seeing us.
I love this blog, I have had the thermomix for a week, and this weekend I am going to make this cake, but if I do not put a base or cake or cookies will it be fine?
Vanesa, it is best with a base to combine flavors. Without a base it will also be rich but it is better combined with sponge cake. I hope you like it. All the best.
Hello Elena, yesterday I made the cake and I just tried it now with the family, very tasty, I also caramelized the nuts, but with all the amount of caramel it has, it does not taste much.
I'm glad Vanesa !.
Hello!
I made the cake on Saturday for dinner with some friends and loved it. There was a little left over. I took it to work today and I will have to repeat it because I liked it a lot.
Thank you very much.
I'm very happy, María A.!
Hello girls I love your page, a friend recommended it to me and the truth is that it is very good, a few days ago I made the caramel and walnut cake and the truth is that it came out great, thank you very much for your recipes see you soon
I'm glad you like it, Conchi! and thank you very much for seeing us.
Please could you tell me how to make the candy, time, quantity, and speed
Hello Pepi, we have the recipe on the blog, enter the recipe index and click on the recipe for "liquid caramel". All the best.
Hello Elena, can it be made with semi-skimmed milk? Thank you.
Hello Marisa, I think it can be done, but the truth is that I have not tried it because I always make it with whole milk. I don't think there is a difference. All the best.
Hello Elena: I have made it with semi-skimmed milk, and it came out great, I say it in case someone wants to try it, it is delicious. thanks for your recipes. Kisses…
Thank you very much, Marisa! I'm glad you liked it. Kisses.
Like everything I try on your Blog, the cake is great. I didn't have much time and I made it with a cookie base but it came out just as good. Do you know if it could be made with toffee or dulce de leche instead of caramel?
THANK YOU VERY MUCH FOR YOUR RECIPES AND FOR THE EFFORT YOU MAKE IN SHARING THEM WITH EVERYONE.
Hi Yosune, I'm glad you liked it. The truth is that I have not tried it with anything else, but I think it has to be very rich with either of the two things. If you try, tell me how are you? Greetings and thank you very much for seeing us.
Hello, this recipe for the caramel cake with walnuts has been very good and I wanted to make it for my niece's birthday. But the base could be the base of cakes that are sold in supermarkets, it would be just as good and juicy. Thanks
Hello Marina, of course you can use that base. You save work and so you already have the cake disk made. Greetings and I hope you like it.
Hello, Elena _congratulations for your bolg that I love, I will tell you that I made the cake on Saturday, the caramel with nuts and it came out a disaster, and I have already found out why I have read it in a comment below. Because since you say that you have to cut the cake 1 cm larger, I did not understand how this was going to be and from the photo, I thought I was wrong and I cut it smaller, which by the way did not come out very chubby I do not know why, and then when pouring the liquid then imagine the disaster! I got the cake and the liquid began to come out I had to put a sheet of kitchen paper, bufffff !!!! a mosqueoooo that you do not see, total I do not know how it will stay, well I'll try again, what will he do ... hehehehe! By the way you know why the cake rises when you pour the liquid because it has happened to me other times in other recipes and I don't know why. Thank you and a kiss for answering. Esther from Tarragona.
Hello Esther, I hope that next time it will suit you better because it is a delicious cake. When we pour hot liquid on the cake or biscuit, it tends to rise and float. Greetings and I am very happy that you like our blog.
Hi, Elena, I'm Esther, the cake was delicious, the truth was the only thing that the cake was on top, but it was very good. A kiss.
I'm glad you liked it, Esther!
Hello Elena, I have a question, when do you add what is in the oven?
I make many desserts of yours. They are great. What a success. Thank you very much
Hello Virginia, the cake base is made in the oven. When it is cold, you cut it a little larger than the base of the mold, place it inside the mold and add the caramel cake mixture on top. Greetings and I hope you like it.
Hello Elena, today I have been at a friend's house and I had this cake that I copy from you, delicious, I did not copy it because I thought it would be very sweet, but nothing at all, I repeat super delicious, thanks for your Recipes so rich, every day I look at my email to have you have again.
little kisses
I'm glad you liked it, Sipos! By the name it seems a very cloying cake, but it is not like that and it is delicious. Greetings and I am very happy that you like our blog.
I just finished making the cake for my partner who is birthday tomorrow, I hope you like it since you love candy thank you girls, let's see how are you?
I hope you like it, Ceci! You will tell us.
It was very tasty but hey, I prefer the chocolate ones, thanks bicos
I'm glad you liked it, Ceci! All the best.
Hello Elena, well let me tell you that the cake was a sensation !! The only thing I made a small change ... instead of placing all the nuts on top ... I also mix them at the last minute with the cream mixture, caramel ... etc., and then let it cover it completely when pouring it over the biscuit on the sides ... another thing, get the biscuit drunk with coffee liqueur cream ... and it gives it a pretty special touch ... and thank you very much for the recipes that you publish are fantastic !!!
Thanks to your blog my Thermomix has started to get sparks. He hardly used it, but now it's another story. Everyone is delighted with the new recipes that I prepare for them ...
I'm going to prepare this cake for my txiki's birthday and I have a question, when should I add the nuts? It is that from what I understand when reading it they are only to decorate, right?
Well that, thank you very much for the blog, we LOVE it !!!!
Asun, the nuts are to decorate, you have to put them on the caramel cream and let it cool, but as some sink, when you remove the well-curdled cake, we can put a few more nuts to make it more decorated.
I love your blog, I had the thermomix a little forgotten and since I saw your page I got hooked on the thermomix, I have made this cake a couple of times and the truth is that it is very good, the only thing that when I put it in the mold, I have to throw it away with a lot careful and very slowly, I say it with experience since I had to throw the first one because it came out of the sides and the cake base came out floating. Thank you very much for your blog
Hello, this recipe is exquisite ... I have made it and it is very good ... Thank you
I have a little doubt, the walnuts have to be very crushed or is it enough to split them by hand a little? Thank you.
I would love to do it, it looks very good but where I live, there is no curd ... can it be replaced by something else? Thank you
Hi Isabel,
You can try to make it with neutral gelatin. It will not be the same but you will get a similar texture.
Kisses!
Hi! what a good looking !! I would love to do it but where I live there is no curd, could it be replaced by something else ?. Thank you
Hello Isabel, you can substitute it for neutral curd in sheets or for powders to make flan. Preparation instructions come in the package, so you only have to compare it with this recipe and add the proportion indicated by the manufacturer. Lucky! You will tell us. A hug and thanks for writing us and for making our recipes.
Hello Pilar,
It does not spill because you have put the cake base on it before. Remember that you have to cut the cake with a diameter slightly larger than your mold - so then you put a little pressure on the ring and prevent the cream from coming out.
I hope I have explained myself well… A kiss!
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