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

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

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.