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Yield: 19.5 ounces (560 grams); enough for two 10-inch tart shells. Place the butter, salt, sugar, egg and almond flour in a medium-size mixing bowl. Use an electric mixer set on medium speed to beat the mixture just until combined. Add the cake flour and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least one hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic. Pour the granulated sugar into a 2-quart heavy-bottomed saucepan and place over medium-high heat. Cook, stirring occasionally with a wooden spoon, until the sugar melts and turns a light caramel color. Watch it carefully; once the sugar begins to caramelize, it can burn very quickly. When the sugar has melted and has turned a light golden brown color, slowly and carefully add the heavy cream. The addition of the cold cream to the hot caramel will cause the mixture to hiss and possibly splatter, so do not lean over the saucepan while you are adding it. When all of the cream has been added, mix thoroughly with a wooden spoon. Remember to mix into the edge of the saucepan where the caramel can stick. Add the milk and mix thoroughly. Add the chopped walnuts and mix until well combined and the walnuts are evenly dispersed. Insert a candy thermometer and cook over medium-high heat until the mixture reaches 225. At this point, the caramel will have thickened and darkened slightly. Remove the saucepan from the heat and pour the filling into a heatproof bowl. Let cool. Make the almond cream as directed in the recipe: Place the butter, sugar, and almond flour in a medium-size mixing bowl and beat with an electric mixer set on medium speed until light an fluffy, about 5 minutes. The mixture will be dry and sandy until the butter begins to incorporate. Add the egg
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Banana hook stand — prevents bruising, extends ripeness
French patisserie encyclopedia — 210 recipes with step-by-step photos
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces