Sunday, 6 December 2015

Caramel Walnut Tarts

Caramel Walnut Tarts


Little bites of delicious caramel and walnuts in a p
âte 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 to you can buy it all  in 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. 







Walnut and caramel with rum filled in little pastry tarts



In a pan make the caramel

On a medium high flame melt
1 1/4 cup sugar
Swirl over the heat until beautifully amber coloured.

Remove from the fire and add 1 cup of cream over the caramel; This will splatter so be careful.

Add 1 tsp coarse sea salt
1 tbsp of Tahitian Vanilla
Optional 2 tbsp Rum

Mix in this 1 cup broken bits of walnuts


Pastry

This will fit a 10 inch/25cm pie plate with about a third to spare.

In a food processor using the pulse button mix until it forms a soft ball leaving the side of the bowl.
Do not over beat. Remove on a flat surface and bring it together with your hands.

2 1/2 cups flour
1/4 tsp salt
200 grams/ 7 1/2 oz salted butter
100 grams / 3 1/2 oz icing sugar
2 egg yolks
1 tsp vanilla
optionally 1 tsp fresh lemon juice

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). Bake this for 22 minutes on 350F/180C degrees. It should be slightly golden in colour and should be completely baked.
Leave to cool.



Tips

Fill in 48 mini tart pies or a  large pie crust that has been baked and ready to eat.


Keep the extra pastry for smaller pie shells. Freeze it wrapped in cling film. Defrost in the fridge for 24 hours before reusing it for the perfect consistency.

To make caramel the easier way, you can melt 1 1/2 cup of your favourite toffee with 1/2 cup of cream, adding little cream at a time until it is perfectly mixed.
Add a drop of vanilla and rum for added flavour.

For more recipes of dessert and more click


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