I love nuts. Wait, not like that. Seriously though, I don't discriminate, I love all varieties (except Brazilian). I like them plain, salted, roasted, caramelized, clustered with granola, chopped in cookies, squeezed into almond milk (how do they make that stuff?), sprinkled over a salad, blended into butter...you get the point. When I found a recipe that called for a light creamy, pie-like base covered in almonds, pecans and hazelnuts, it was only a matter of time before I made it mine.
Whip up this quick (besides the freezing time) fail-proof tart shell.
Bake the tart. Don't forget to bake the tart, not that I've ever done that.
Lightly toast nuts. Choose any type you love.
Gather ingredients for the glaze and filling. Lay them out so you feel like a professional taping a show. Bonus: if you're the cook, you don't have to clean up anything!Recipe adapted from Caroline at A Cozy Kitchen:
1 ½ cups unsalted mixed nuts
½ cup superfine sugar or powdered sugar
½ cup whipping cream, plus 2 tablespoons
1 cup creme fraiche
2 tablespoons brown sugar
1 teaspoon vanilla extract
Beat together the cream fraiche, brown sugar, ½ cup of cream and vanilla in a bowl until smooth and creamy. If the mixture is runny, continue beating until mixture begins to resemble whipped cream. Pour into the tart shell and smooth out evenly.
Sprinkle with toasted nuts and drizzle with glaze!
Enjoy!
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