Reddi-Wip: Caramel Nut Tart

Caramel Nut TartRecipe

A rich caramel filling loaded with chopped nuts baked in a flaky pastry crust and topped with Reddi-Wip



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1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
1 cup firmly packed light brown sugar
1/4 cup Fleischmann's® Original-stick
1/4 cup evaporated milk
1 tablespoon honey
1 teaspoon vanilla extract
2 cups assorted nuts, such as slivered almonds, chopped walnuts, pecans or hazelnuts, toasted
Reddi-wip® Extra Creamy Dairy Whipped Topping


Prep: 20 Minutes
Cook: 1 Hour, 30 Minutes

Preheat oven to 375°F. Place pie crust firmly in bottom and up sides of 9-inch tart pan with removable bottom.

Combine sugar and Fleischmann's in medium saucepan. Cook and stir over medium heat until smooth. Remove from heat.

Stir in milk, honey and vanilla with wire whisk until well blended. Stir in nuts. Spoon mixture into prepared crust.

Bake 20 minutes or until filling is bubbly. Cool on wire rack.

Cut into 10 slices. Top each slice with a serving of Reddi-wip just before serving.

Created date

October 2015

Nutritional Information

Calories 390
Fat 26 g
Satfat 5 g
Cholesterol 8 mg
Sodium 169 mg
Carbohydrate 38 g
Fiber 2 g
Sugars 25 g
Protein 4 g
Calcium 6 %
Iron 5 %