Caramel Nut Tartlets

Recipe:

Make the dough for a crust. Grind flour, baking powder and butter in a blender.

Add powdered sugar, almond flour and egg yolks. Quickly knead the dough. Try not to knead for a long time to avoid the crust being too hard after baking.

Form a disc, wrap it in plastic film and put it in the fridge for at least a couple of hours, or better overnight.

After that roll out the dough into a 3 mm thick layer. It’s very important to get maximally uniform thickness of layer. Cut out the bottoms of future tartlettes with a baking ring (i use perforated).

Take the rest of the dough, form a disk again, put it in the fridge for at least 20 minutes. Than roll out a layer of the same thickness and cut into strips slightly wider than the height of the rings.

Put baking rings on a baking sheet lined with parchment paper or silicone mat. Put dough circles on the bottom. Lay the strips along the sides, gently press them to a ring and to the base.

Perforated rings and a perforated mat allow you not to use the technique of blind baking (with pie weights, rice, or dry beans).

Bake tartletes in preheated oven at 170°C (340°F) until golden, about 18-20 minutes. Cool directly on the baking sheet, than  take off the rings.

Put the nuts on a baking sheet and put them in an oven preheated to 180°С (355°F) for 5 minutes. Take out and peel off the skin from the hazelnuts.

Cook caramel. Put butter, sugar, glucose syrup and condensed milk in a saucepan. Cook on medium heat, stirring constantly, up to 120 degrees on a thermometer. Or make a test – drip caramel onto a cold surface – it should harden to a soft toffee state.

Add nuts into caramel.

Mix and put into tatlets. Let set and serve.

Bon Appetit!

This Caramel Nut Tartlets recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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