This delectable tiny caramel nut tart with a flaky pastry crust and it is packed with crunchy whole almonds, almond strips, sunflower, pumpkin, white melon, and black sesame seeds. Just think about how amazing and delicious the caramel sauce keeps these nut tarts together. It's easy to make but tastes far better than it looks. What a fantastic way to enjoy nuts! Additionally, giving it as a present is considerate. The technique is easy and basic. The nuts taste amazing! Think about an appetizer where the crunchy mixed nuts and creamy homemade caramel are combined, and the pastry crust's crispness melts into your mouth. When making this little nut tart, the crusts are crucial. Sure, store-bought crusts are available, but believe me when I say that, even though we usually just think of them as a shell for a filling, we also need to think about how the filling will taste and feel in them. I've been using a 9-inch tart pan for years to make shortbread crust for key lime p
I'm thrilled to share this cool treat with you – coconut milk pudding. It is the ideal remedy for Malaysia's extremely hot heat. This coconut pudding consists of two primary ingredients. The water from a young coconut comes first. The second ingredient is coconut milk which comes in a box. The original recipe calls for a combination of water and milk. But I replaced it with coconut water. Personally, I think that fresh coconut water is best. It also gives the pudding an extra delicious taste! I am using gelatin powder in this recipe. One may question what the differences are between gelatin powder and agar agar powder. Gelatin needs to be refrigerated to set, but agar can be left out to set at room temperature. Agar can tolerate greater temperatures and sets more firmly than gelatin. It is commonly used for making Jelly. Conversely, gelatin is more frequently found in panna cotta, Jell-O, and jiggly pudding. If you want the pudding to be firmer, you may also a