Caramelized Nut Tartelettes

Caramelized Nut Tartellets

Finally I am back with my dear blog! I was so so busy with my hectic real life, but I guess everything is settled now and I can finally sit back and write all the blog-posts I meant to write for ages… I did some baking besides the hectic real life, or maybe because of it?! So I am happy to finally show you what has been happening the last weeks in my kitchen. Not all good, but some came out really amazing  😉

Caramelized Nut Tartelletes

But before diving right into one of these amazing recipes, I dearly want to thank Ina from What Ina Loves for introducing me on her amazing blog ♥ I was really thrilled when I saw my pictures and link on her site and did a little happy dance as I really love her blog! So a big THANK YOU! And with that I also want to say HELLO to all the new followers I got due to this promotion! I hope that you will like it around here and stay with me 😉 Thanks so much for following, it really made my hectic and rollercoaster-like week so much better!

Caramelized Nut Tartelletes

But back to business… 😛 One of the successful things that came out of my kitchen lately were these amazing Caramelized Nut Tartelettes! I actually really like them and they are one of my boyfriend’s favorite! I had this idea in my mind since month and finally I managed to get in the kitchen to try out my idea. It took me three attempts but in the end I was quite happy with the result I came up with 🙂 Always room for improvement I guess, but so far we love them the way they are! Crumbly pastry, sweet but not too sweet, lovely caramelized and soft nuts, but still with a bite and all covered with sweet caramel. Sounds not too bad, right?

Caramelized Nut Tartelletes

Caramelized Nut Tartelettes

Shortcrust Pastry:

I took the same pastry recipe as I have used for my Mojito Lime Pie. I tried three different cookie recipes first until I realized that this attempt calls for a shortcrust pastry. The only thing I changes is  the type of sugar, instead of white caster sugar I used brown cane sugar. Once the dough has rested roll it out and cut out 18 circles (ø 7-8 cm). Butter and flour a muffin tin and place the dough circles inside.

Caramelized Nut Filling:

  1. Place the butter and sugar in a saucepan and let it come to a bubble. Cook it for 3-5 minutes until it gets syrupy. Turn out the heat and add the nuts. Stir until all nuts are covered with the sugar syrup.
  2. Add 1-2 Tbsp of the nut mixture on top of the dough tartelettes.
  3. Bake them in the oven for about 18 minutes at 175°C until golden.

Be aware that the sugar syrup will bubble away during baking. Once the tartelettes are baked they will be totally covered with it (which is not necessarily a bad thing, right). Let them cool down so the sugar can harden, make sure you have loosened the tartelettes with a knife beforehand so that they will not stick to the muffin tin 😉

Caramelized Nut Tartelletes

I had some leftovers, which I just put into a baking tin covered with baking paper and baked it for 15-20 minutes at 175°C. Let them also cool down until hardened and break than in pieces afterwards. A nice snack for a movie night 😉 If you want to avoid leftovers reduce the nuts to about 250g and the butter and sugar to about 85g, that should be just right for about 18 tartelettes. By the way, you can use any nuts you like. I prefered peacan, hazelnuts and pistacios. Just because I had a bit too little I mixed them with some white nuts like almonds and cashews. It is really totally up to you what kind of nuts you prefer 😀 Enjoy them!

Caramelized Nuts
Caramelized Nuts Left-Overs

Ingredients

Makes about 18 Tartelettes

Shortcrust Pastry:

  • 200g flour
  • pinch of salt
  • 75g brown sugar (cane sugar)
  • 1 egg
  • 125g butter, cold

Caramelized Nuts Filling:

  • 100g butter
  • 100g soft brown sugar
  • 300g mixed nuts
Caramelized Nut Tartelettes
Yields 18
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Shortcrust Pastry
  1. 200g flour
  2. pinch of salt
  3. 75g brown sugar (cane sugar)
  4. 1 egg
  5. 125g butter, cold
Caramelized Nuts Filling
  1. 100g butter
  2. 100g soft brown sugar
  3. 300g mixed nuts
Shortcrust Pastry
  1. I took the same pastry recipe as I have used for my Mojito Lime Pie. I tried three different cookie recipes first until I realized that this attempt calls for a shortcrust pastry. The only thing I changes is the type of sugar, instead of white caster sugar I used brown cane sugar. Once the dough has rested roll it out and cut out 18 circles (ø 7-8 cm). Butter and flour a muffin tin and place the dough circles inside.
Caramelized Nut Filling
  1. Place the butter and sugar in a saucepan and let it come to a bubble. Cook it for 3-5 minutes until it gets syrupy. Turn out the heat and add the nuts. Stir until all nuts are covered with the sugar syrup.
  2. Add 1-2 Tbsp of the nut mixture on top of the dough tartelettes.
  3. Bake them in the oven for about 18 minutes at 175°C until golden.
  4. Be aware that the sugar syrup will bubble away during baking. Once the tartelettes are baked they will be totally covered with it (which is not necessarily a bad thing, right). Let them cool down so the sugar can harden, make sure you have loosened the tartelettes with a knife beforehand so that they will not stick to the muffin tin 😉
Icing Sugar http://icing-sugar.com/

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