Caramel Pecan Tarts with Parmesan-Walnut Crust

Instructions

Parmesan-Walnut Crust:

1. Place walnuts into a food processor; cover and process until finely ground. Add parmesan; process just until blended. 
2. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Combine flour and salt in a bowl. Gradually add flour mixture, mixing just until combined. Stir in parmesan mixture. Wrap dough in plastic wrap. Refrigerate at least 1 hour or overnight.
3. Heat oven to 350°F. Press dough into ungreased 3-inch mini tart pans or muffin tins, approximately 1 1/2 tablespoons dough per tart. Pierce with a fork. Place tart pans on a baking sheet. Bake for 14-16 minutes or until crust is light brown. Cool on a wire rack.

Caramel Filling:

1. Combine the sugar, water and corn syrup in a 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 the heat. Carefully add cream (mixture will bubble), stirring constantly. Add the butter, vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells.
3. Let stand for 15 minutes at room temperature. Refrigerate until set. Garnish with whipped cream and nutmeg.