Caramel Nut Tartlets

Name: Caramel Nut Tartlets
Yield: Makes 10 tartlets
Cuisine: Asian
Ingredients: Ground almonds 90 g; Vanilla extract 1 tsp; Hazelnuts 20 g; Glucose 10 g; Whipping cream (35% fat) 100 g; Unsalted butter 50 g; Vanilla extract 2 tsp; Eggs 75 g; Pastry flour or top flour 260 g, sifted; Ground almonds 40 g; Dried apricots 6; Walnuts 20 g; Eggs 40 g; Almond slivers 20 g; Black raisins 30 g; Salt a pinch; Dried cranberries 30 g; Unsalted butter 140 g, at room temperature and softened; Pistachios 20 g; Icing (confectioner’s) sugar 70 g; Unsalted butter 90 g, softened; Dried figs 3; Castor (superfine) sugar 75 g

Preparation info

Makes
10
tartlets

Difficulty
Complex

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Sweet Shortcrust Pastry

Unsalted butter 140 g, at room temperature and softened
Icing (confectioner’s) sugar 70 g

Asia
Japan
Pie
Vegetarian

Method

Prepare sweet short pastry. Beat butter, icing sugar, salt and vanilla extract with an electric mixer until just combined. Add egg yolk and beat well. Add ground almonds and mix well. Add flour and fold through completely. Using a bench scraper, mix batter until a smooth dough is formed. Wrap dough in cling film, then place in the refrigerator to rest for at least 3 hours.