A homemade tart can be an interesting way to bring unexpected ingredients together. This camas-inspired tart takes inspiration from the earthy sweetness associated with roasted camas bulbs, using roasted parsnips and chestnuts to create a similar flavor direction.

A crisp hazelnut crust provides the base, while a homemade caramel topping adds sweetness and a finishing touch of roasted nuts.

Ingredients

Hazelnut Crust

1 cup roasted, unsalted hazelnuts

1 cup all-purpose flour

2 tablespoons sugar

½ teaspoon fine sea salt

½ cup cold, unsalted butter, cut into small pieces

3 tablespoons ice water

Parsnip and Chestnut Filling

2 pounds parsnips, peeled and cut into 1-inch chunks

2 tablespoons maple syrup

1 5.2-ounce pack peeled, roasted chestnuts

5 tablespoons unsalted butter

1 14-ounce can evaporated milk

¼ cup honey

⅔ cup sugar

1 teaspoon molasses

2 eggs

2 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon fenugreek

1 teaspoon vanilla

1 teaspoon fine sea salt

Caramel-Hazelnut Topping

1 cup sugar

6 tablespoons unsalted butter, cut into pieces

A few pinches fine sea salt

½ cup heavy cream

½ cup roasted, unsalted hazelnuts, coarsely chopped

Flaky sea salt

Preparation and Baking Instructions

1. Preheat the oven to 400°F (about 200°C). Line a rimmed baking sheet with parchment paper and arrange the parsnips in a single layer. Drizzle with maple syrup, cover loosely with foil, and roast for approximately 30 minutes until tender and beginning to turn golden. Stir halfway through cooking, then reduce the oven temperature to 350°F (about 175°C).

2. Prepare the crust by pulsing the hazelnuts, flour, sugar, and salt in a food processor until finely crumbly. Add the cold butter and pulse until combined. Pour in the ice water and pulse a few more times. The mixture should remain crumbly but hold together when squeezed.

3. Press the crust mixture firmly into a 10-inch springform pan or deep tart pan. Keep the base and sides even, with the sides reaching approximately 2 inches high. Place the pan in the refrigerator while preparing the filling.

4. Transfer the roasted parsnips to a food processor with the chestnuts and butter. Pulse until roughly combined, then add the remaining filling ingredients. Blend until the mixture becomes smooth and thick.

5. Spoon the filling into the chilled crust and smooth the surface. Avoid overfilling the pan if the mixture exceeds its capacity. Bake for approximately 50–60 minutes, until the filling looks slightly drier and darker golden and the crust has browned.

6. Remove the tart from the oven and allow it to cool for about one hour. Carefully release the springform sides or remove the tart from its pan before preparing the topping.

7. To make the caramel, place the sugar in a heavy-bottomed saucepan over medium heat. Stir continuously as it clumps, crumbles, and gradually melts into a brown caramel. This should take approximately 5–7 minutes.

8. Reduce the heat and whisk in the butter until incorporated. Carefully add the heavy cream while continuing to whisk, then return the heat to medium and cook for another minute.

9. Spoon the warm caramel over the cooled tart. Scatter the chopped hazelnuts across the surface and finish with a few pinches of flaky sea salt.

Helpful Tips for a Better Result

Choose smaller parsnips when possible, as they work well for this filling. Cutting them into evenly sized pieces also helps them roast consistently. They should become tender before going into the food processor so the finished mixture has a smooth texture. The crust mixture does not need to become a fully formed dough before pressing. Its crumbly texture is normal, provided it holds together when squeezed. Pressing it firmly into the pan helps prevent the base from becoming uneven during baking.

Caramel requires attention because sugar can change color quickly once it begins melting. Keep stirring and avoid leaving the saucepan unattended. When adding butter and cream, work carefully because the hot mixture can splatter.

Camas tart offers an imaginative approach to a dessert inspired by the sweet, earthy qualities of roasted camas bulbs. By combining parsnips, chestnuts, warm spices, and a hazelnut crust, the recipe creates a distinctive filling without relying on the original ingredient. The caramel topping brings everything together, adding another layer of sweetness and a pleasant contrast to the soft center. It is a thoughtful homemade dessert for anyone interested in trying a different combination of ingredients and flavors.