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    Salted caramel with cashew praline

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    Salted caramel with cashew praline

    A teaspoon of salt is the secret weapon in this fabulous tart.

    • Vegetarian
    • Preparation time: 35 minutes
    • Cooking time: 25 minutes, plus chilling
    • Total time: 1 hour 60 minutes

    Serves: 10


    • 300g sweet dessert pastry
    • 150g golden caster sugar
    • 250ml double cream
    • 150g light brown muscovado sugar
    • 100g salted butter
    • 4 tbsp black treacle
    • ½ tsp sea salt flakes
    • 200g granulated sugar
    • 150g unsalted cashews


    1. Preheat the oven to 180c, gas mark 4. Roll out the pastry to line a 25cm loose-based tart tin. Chill for 30 minutes, then line with greaseproof paper, fill with baking beans and bake for 15 minutes. Remove the beans; cook for 10 minutes more until golden.
    2. In a heavy-based pan, heat the caster sugar with 1 tbsp water until dissolved; don't stir. Turn up the heat and boil for 10 minutes, watching it carefully, until it turns a rich amber.
    3. Carefully pour in the double cream, then stir in the muscovado sugar, butter and treacle until combined. Simmer for 10 minutes until thick.
    4. Take off the heat and stir in half the salt. Allow to cool slightly, then pour into the tart case. Cool completely, then chill for 6 hours until set.
    5. Put the granulated sugar and 2 tbsp water in a heavy-based pan on a medium heat. Bring to a boil, reduce the heat and bubble until it turns amber. Swirl occasionally so it colours evenly. Add the nuts and cook for 1 minute, stirring, then stir in the remaining salt; scrape onto an oiled baking tray in a layer. Cool.
    6. Crack the praline into shards, scatter over the tart and serve.

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    Drinks recommendation

    Super-sweet and packed with dried fruit, coffee and cocoa flavours, this is perfect with salted caramel - try it lightly chilled.
    Gran Barquero Pedro Ximenez, Montilla, Spain (sweet), 50cl 71257 http://www.waitrosewine.com/230205832/Product.aspx


    Average user rating

    4 stars