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1
Preheat the oven to 325F.
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2
Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
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3
In an electric mixer, beat together all the crust ingredients until smooth and creamy.
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4
Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
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5
For the filling, combine the butter, agave nectar, and salt in a saucepan.
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6
Bring to a boil.
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7
The mixture should reach 250F on a candy thermometer.
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8
Remove from the heat and stir in the cream, nuts, and vanilla extract.
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9
Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
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10
Important note: place the tart pan on a baking sheet before placing in the oven.
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11
This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
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12
Cool the tart to room temperature, then refrigerate for 4 or more hours.
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13
It will look a bit gooey at first, but the caramel hardens when refrigerated.
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14
When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper.
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15
This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so youll need to cut it into individual pieces to serve.
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16
Serve warm with vanilla ice cream or whipped cream.
