Salted Caramel Walnut Tart

Ok ok, one last one because this is actually right up my alley. And well now I have corn syrup on hand from my hazelnut toffee....so might as well, right?

What you’ll need:
2 eggs, lightly beaten
1/4 cup + 2 Tbsp heavy whipping creme
3/4 cup packed brown sugar
1/4 cup + 2 Tbsp light corn syrup
3 Tbsp butter cubed
1 1/2 vanilla extract
3/4 tsp sea salt
1 sheet refrigerated pie pastry
1 cup chopped walnuts, toasted

1. Let eggs stand at room temp for 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over median heat, combine sugar and syrup, stirring frequently. Bring mixture to a boil; cook stirring constantly for 1 minute. Remove from heat. Slowly pour cream into pan, continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt, stir until smooth. Cool.
2. Unroll pastry sheet into a 9 inch tart pan, trim edges. Refrigerate 30 minutes. Preheat oven to 400 degrees. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights, bake until bottom is golden brown, 3-5 minutes longer. Cool on wire rack.
3. Reduce oven to 350 degrees. Whisk eggs into caramel mixture, stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.

So as I read this more I detail I realize I don’t even own a tart pan! So this would take quite a bit of planning.....but salted caramel...and walnuts.....I don’t know. Might have to invest.