Noix Caramel Beurre Tartelettes

Name: Noix Caramel Beurre Tartelettes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: French
Ingredients: 8 1/2 tablespoons softened unsalted butter; 2/3 cup powdered sugar; 1/4 cup ground toasted hazelnuts; 1 pinch salt; 1 large egg, beaten lightly; 1 2/3 cups plain flour; 1 1/4 cups halved walnuts; 2/3 cup white sugar; 2 1/2 tablespoons diced salted butter; 5 tablespoons whipping cream

Recipe by Sam Rivera · Updated December 2025

Dessert

There's something undeniably magical about the way toasted walnuts and salted caramel dance together in these delicate tartelettes. Home cooks adore them for their sophisticated yet approachable elegance-the perfect balance of buttery shortcrust, crunchy nuts, and rich caramel that melts in your mouth. Serve them at afternoon tea, dinner parties, or as a luxurious dessert to impress even the most discerning guests. The contrast of textures and flavors makes every bite feel like a little celebration.

What Makes This Recipe Special

The dough incorporates ground toasted hazelnuts for subtle depth and richness, elevating the shortcrust beyond a basic tart base.
The caramel is infused with diced salted butter for a silky, slightly salty contrast that cuts through the sweetness beautifully.
Walnuts are toasted just before folding into the caramel, ensuring maximum nutty aroma and preventing sogginess.
Each tartelette shell is baked until just golden at the edges for a crisp, delicate finish that holds the caramel filling flawlessly.

⏱ 50 mins

French

Servings 8

Ingredients

8 1/2 tablespoonssoftened unsalted butter

2/3 cuppowdered sugar

1/4 cupground toasted hazelnuts

1 pinchsalt

1 largeegg, beaten lightly

1 2/3 cupsplain flour

1 1/4 cupshalved walnuts

2/3 cupwhite sugar

2 1/2 tablespoonsdiced salted butter

5 tablespoonswhipping cream

Nutrition

250 caloriesCalories

Per serving · Values are estimates

Instructions

Mix powdered sugar with the soft butter in a bowl. Throw in the ground toasted hazelnuts and salt, stirring until well combined. Add the beaten egg gently, then dump in the plain flour. Keep mixing until you get a nice smooth dough. Wrap it up and stick it in the fridge for at least 2 hours.

Roll out your cold dough to about 1/8 inch thickness. Cut it into circles roughly 4 1/2 to 4 3/4 inches across. Put the dough into greased and floured tartlet tins (around 3 1/4 to 3 1/2 inches wide). Cut off any extra dough, poke the bottoms with a fork, and set them on a baking tray covered with parchment.

Pop the empty shells into a 350°F oven for about 15–20 minutes until they turn a nice golden color. Keep an eye on them so they don't burn. Let them cool completely on a wire rack when done.

Put the walnut halves in a 350°F oven for a few minutes to toast them up. Roughly chop most of them, but save a few bigger pieces for later.

Put the white sugar in a pan over medium heat and let it melt until it turns a deep amber color. Add the diced salted butter and stir until it's all mixed in. Take it off the heat and mix in the whipping cream.

Mix the chopped walnuts into your caramel, making sure they're all coated well. Spoon this nutty caramel mix into your baked tartlet shells evenly. Let everything cool down before you serve them.

Essential Tips

Chill the dough

Don't skip chilling the dough for at least 30 minutes before rolling-this prevents shrinking and ensures crisp shells that won't cave in under the caramel.

Use room-temperature butter

Ensure your butter is properly softened (not melted) when making the dough. Cold butter creates flaky layers, while softened butter blends smoothly for a tender crust.

Watch the caramel closely

The caramel can go from amber to burnt in seconds. Remove it from heat as soon as it reaches a deep amber color-this ensures the perfect balance of sweetness and bitterness.

Toast walnuts in batches

Spread walnuts on a baking sheet in a single layer and toast in batches if needed. Overcrowding leads to uneven browning and can cause some nuts to burn.

Prevent soggy bottoms

If your tartelettes sit for more than an hour before serving, place them on a wire rack rather than a plate to allow air circulation and prevent the crust from becoming limp.

Smart Swaps & Variations

Honey-Almond Caramel Replace walnuts with almonds and add 1 tablespoon of honey to the caramel for a floral, nutty twist.

Dark Chocolate Drizzle Melt 2 ounces of dark chocolate and drizzle over the filled tartelettes for a decadent chocolate-nut-caramel trio.

Gluten-Free Shells Substitute the plain flour with a 1:1 gluten-free baking flour blend, ensuring the blend includes xanthan gum for structure.

Vegan Option Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water) in the dough, and coconut cream in place of whipping cream for the caramel.

Spiced Caramel Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the caramel for a warm, slightly spicy kick.

What to Serve With This

A cup of espresso or café au lait to balance the richness of the caramel.
A scoop of vanilla bean ice cream and a sprinkle of flaky sea salt for an elevated dessert experience.
Fresh raspberries or blackberries to cut through the sweetness with a bright, tangy contrast.
A glass of sauternes or a sweet dessert wine to complement the nutty caramel flavors.

Storage & Reheating

Storage

Store tartelettes in an airtight container at room temperature for up to 3 days. The caramel may soften slightly over time, but the flavors will remain intact.

Reheating

To restore crispness, warm the tartelettes in a 300°F oven for 5-7 minutes. Avoid microwaving, as it will make the caramel gummy and the crust soggy.

Expert Chef Tips

Use a kitchen scale to measure your flour for accuracy-this ensures a consistent dough texture every time.
For an extra layer of flavor, infuse the whipping cream with a split vanilla bean before adding it to the caramel. Simmer gently for 5 minutes, then strain out the bean.
If the caramel thickens too much while cooling, gently reheat it over low heat and stir in a splash of cream to loosen it before spooning into the tartelettes.

Equipment You’ll Need

9- or 10-cup fluted tartlet pan (or individual tartlet molds)
Kitchen scale for precise measurements
Heavy-bottomed saucepan for caramelizing sugar
Pastry brush (for brushing edges with egg wash if desired)

Nutritional Benefits

Each tartelette contains approximately 250 calories, with most coming from healthy fats in the nuts and butter.
Walnuts provide a good source of omega-3 fatty acids and plant-based protein, contributing to heart health.
The caramel adds natural sweetness without artificial additives, though it's still high in sugar-enjoy in moderation.
The shortcrust dough is lower in sugar compared to many traditional tart recipes, relying on powdered sugar for sweetness rather than large quantities.

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Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! The dough can be prepared up to 2 days in advance and refrigerated. Wrap it tightly in plastic wrap and let it sit at room temperature for 15 minutes before rolling. You can also freeze the dough for up to 1 month-thaw overnight in the fridge before using.

What's the best way to shape the tartelette shells?

Roll the dough to 1/8-inch thickness and use a 4 1/2 to 4 3/4-inch round cutter for even shells. Dock the bottoms lightly with a fork before baking to prevent air bubbles. Press the dough gently into the fluted tartlet pan to ensure clean edges.

My caramel seized up after adding butter. How do I fix it?

This happens when the caramel is too cold. Return the saucepan to low heat and whisk vigorously-the butter will eventually re-emulsify. If it still looks grainy, add a splash of warm cream and whisk until smooth.

Can I use pre-toasted walnuts?

Pre-toasted walnuts are fine, but toasting them just before folding into the caramel will enhance their aroma and texture. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, then chop.

Why did my shells turn out tough instead of crisp?

Overworking the dough or rolling it too thin can lead to tough shells. Handle the dough gently, and avoid stretching it into the tartlet pan. Also, ensure your oven is fully preheated to 350°F before baking.

Can I substitute another nut for walnuts?

Yes! Pecans or hazelnuts work beautifully. If using pecans, toast them lightly and chop coarsely. Hazelnuts can be used in place of walnuts for a slightly richer, nuttier flavor.

How do I prevent the caramel from overflowing the shells?

After baking the shells, let them cool completely before filling. Fill each shell evenly but don't overfill-leave a 1/4-inch border at the top to prevent overflow during serving.

Can I freeze these tartelettes once filled?

It's best not to freeze filled tartelettes, as the caramel can become grainy upon thawing. Instead, freeze the baked shells (unfilled) in an airtight container for up to 1 month. Fill them with fresh caramel when ready to serve.