Skip to main content

Mini Nuts tart




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 pies and lemon cheesecake tarts. I also made it for my traditional egg tart and tiny apple tart.

This shortbread crust is a delicious pastry that is rich and sweet, with a crisp, cookie-like structure. The preparation process is quick and simple, and it just needs to cool in the refrigerator for 15 minutes. You may prepare this pastry ahead of time and keep it in the fridge for a few days.

Today, I'm going to make my favourite shortbread-crusted dish in a tiny, bite-sized piece.


IS IT REQUIRED THAT I PREBAKE THE MINI SHORTBREAD CRUST?

Prebaking this shortbread crust is common. Prebake the chilled tart is to prevent the crust from becoming soggy from the liquid addition. It takes little time to bake because of its small size. You could simply bake the crust in the oven while it heats up.

 

WHAT IS THE DURATION OF THE SHORTBREAD CRUST?

You can keep the shortbread dough in the fridge for up to three days. Allow the tart crust to come to room temperature before rolling it out. Stored in a freezer bag, it keeps for up to three months. The prepared pastry crust can be wrapped and stored for a few days before filling.

 

INGREDIENTS

Tart pastry

60g butter

20g egg liquid

30g icing sugar

¼ tsp salt

150g plain flour

 

METHODS

1. Soften the butter at room temperature, and mix well the butter, icing sugar, and egg.

2. Sift the flour and stir thoroughly, mixing and kneading until it forms a smooth dough. Place a plastic wrap over it and chill it for fifteen minutes.

3. Form the dough into twenty little balls, each weighing roughly 15g.

4. For easier demolding, lightly grease the mould, put a small ball, and gently press along the mold's edge to create the shape. The pastry can be trimmed and fluted. Using the toothpick or tiny fork tines, make a few tiny holes in the bottom of the crust.

5. Due to the mini in size, it does not take a long time to bake. You may just put the crust in the oven while you preheat the oven to 180 °C for 15 minutes.

 

Nuts filling

50g whole almonds

40g peanuts

40g almond strips

40g green pumpkin seeds

40g sunflower seeds

40g white melon seeds

Some black sesame seeds for garnishing

30g honey

30g whipped cream

10g butter

35g sugar

 


METHOD

1. Mixed all the nuts together. Toast for 10 minutes at a low heat on the stove or in the oven at 150 °C.

2. In a saucepan, combine the honey, whipped cream, and butter. On low heat, bring the mixture to a boil. When the mixture starts to bubble and turns a caramel hue, take the pan off the stove.

3. Add all the nuts to the saucepan and immediately stir with a spatula to ensure that they are evenly coated in the caramel sauce.

4. Spoon 1 teaspoon of the mixture into the prepared tart shell, and bake for 10 - 15 minutes at 180 °C.

Note: This recipe yields 20 pieces of tart shells, and I'm using a mini-size tart mould with a 3.5 cm diameter.

Hope you find this guide useful and enjoy these mini tart nuts to the fullest. Happy baking!!

 

 

 


Labels:

Comments

Post a Comment

Popular posts from this blog

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Post a Comment
Read more

Osmanthus fried wings (桂花翅）

Whenever I went to a wedding meal. The first "Hot and Cold" dish, particularly the scrambled eggs with shark fin and crab meats, is always devoured by the diners. It turns out that it goes by the extremely lovely name of osmanthus Wings ( 桂花翅 ). Due to the propaganda to protect sharks. The restaurant no longer serves this dish with shark fins. In Hong Kong, osmanthus fried wings with sweet-scented osmanthus are a unique meal. You can find interesting names for their items on the menu if you ever pay attention to it. when you order something only to discover that it is not what you ordered. This meal is comparable to another one called "ants on the tree,” ( 蚂蚁上树 ) which is stir-fried vermicelli with minced pork. Originally, Osmanthus fried wings are not using real shark fins, but imitation shark fins which are replaced by vegetarian fins are made of gelatin, or you may also substitute with vermicelli. The scrambled egg looks like osmanthus fragrans, so it is called os...
Post a Comment
Read more

Canned braised pork belly (罐头扣肉）

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can w...
Post a Comment
Read more