Nut Tarts
Indulge in the rich, buttery decadence of homemade Nut Tarts, a dessert that's as elegant as it is irresistible. Perfect for nut lovers, these miniature delights feature a crisp and flaky pastry shell filled with a luscious medley of caramelized mixed nuts—think pecans, walnuts, almonds, and hazelnuts—bathed in a velvety blend of honey, brown sugar, and cream, with just a hint of vanilla. These golden-brown tarts are easy to make from scratch and bake to perfection in under 30 minutes, making them an ideal treat for holidays, tea parties, or anytime you crave a show-stopping dessert. Serve them warm or at room temperature, and watch as they become the star of your dessert table!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 150 grams Mixed nuts (e.g., pecans, walnuts, almonds, hazelnuts)
- 120 grams Brown sugar
- 60 milliliters Heavy cream
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a muffin tin or tartlet pans.
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed unsalted butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Add the egg yolk and 1-2 tablespoons of cold water to the mixture. Mix until the dough just comes together. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for 15-20 minutes to chill.
Meanwhile, roughly chop the mixed nuts and set them aside.
In a small saucepan over medium heat, add the brown sugar, honey, and heavy cream. Stir gently until the sugar dissolves, and let the mixture simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract, a pinch of salt, and the chopped nuts.
Remove the pastry dough from the fridge and roll it out on a floured surface to about 1/8-inch thickness. Cut out circles slightly larger than the cups in your muffin tin or tartlet molds.
Press the dough circles into the prepared tin, making sure the edges are even. Trim any excess dough.
Spoon the nut filling into each tart shell, filling them almost to the top.
Bake the tarts in the preheated oven for 20-25 minutes, or until the filling is bubbling and the pastry is golden brown.
Allow the tarts to cool in the tin for 10 minutes before carefully removing them and transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 426.8 g | 155% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 208.9 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 331 mg | 25% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1575 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
