Caramel Pecan Tarts with Parmesan-Walnut Crust

Adding parmesan cheese to the crust is a fun twist that adds depth in flavor and a nice little bit of salt to these decadent caramel tarts. They’re an ideal sweet ending to big meal or special touch to a dessert buffet.

Wisconsin Cheese Caramel Pecan Tarts with Parmesan-Walnut Crust Recipe
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Parmesan-Walnut Crust:

Caramel Filling:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.


Parmesan-Walnut Crust:

  1. Place walnuts in a food processor; cover and process until finely ground. Add parmesan; process just until blended. Set aside.
  2. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add flour, mixing just until combined. Stir in reserved parmesan mixture. Place dough in plastic wrap; pat into a 5-inch disk. Refrigerate at least 1 hour or overnight.
  3. Heat oven to 350°F. Press dough into ungreased 3-inch mini tart pans or muffin tin, approximately 1/8-inch thickness. Pierce with a fork. Place tart pans on a baking sheet. Bake for 8-12 minutes or until crust is lightly browned. Remove from oven. Cool on a wire rack.

Caramel Filling:

  1. Combine sugar and water in medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high. Bring to a boil; cook, without stirring, until mixture turns amber (watch closely).
  2. Remove from heat. Carefully add cream (mixture will bubble); stir constantly. Add butter, corn syrup vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells.
  3. Let stand at room temperature for 15 minutes. Refrigerate until set. Garnish with whipped cream and nutmeg.

Recipe Tip

  • The dough may be made ahead of time and refrigerated overnight.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

In the U.S., cheese that is labeled parmesan must be aged at least 10 months.

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