Caramel Walnut Tarts
Little bites of delicious caramel and walnuts in a pâte sucrée (sweet shortcrust pastry).
Caramel is my favourite in any form. I created this very simple and elegant sweet treat for a high tea I had to prepare last month; it was most appreciated and well received.
You can make your own pastry and caramel. But if you prefer, you can buy it all at a good delicatessen and simply put it together. Store it in a box for up to 3 days. Do not refrigerate as it will get hard.
Serve with vanilla bean ice cream or warm spiced ice cream, such as cinnamon, cardamom, or star anise.
In a food processor, using the pulse button, mix until it forms a soft ball, leaving the side of the bowl.
2 1/2 cups flour
Let this stand for 20 to 30 minutes. Roll out the dough and fit it into a pie plate. (You may have some dough left over for a smaller pie). In a preheated oven of 175 C | 350 F, bake this for 22 minutes. It should be slightly golden in colour and should be completely baked.
To make caramel the easy way, you can melt 1 1/2 cups of your favourite toffee with 1/2 cup of cream, adding a little cream at a time until it is perfectly mixed.
Add a drop of vanilla extract and rum for added flavour.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala