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| Butterscotch Walnut Tart |
ARE YOU INTERESTED! Who doesn't enjoy a little tart now and again? Especially with a cup of hot tea or coffee, in front of a roaring bonfire on cold winter days. Talk about a sudden cold front!
Today I left the house with no less than 4 layers of clothes and I'm still cold. I don't like imagining what the weather will be like in other months. But regardless of the weather, these Butterscotch walnut tarts are not only sweet and cute because of their small size, they also satisfy a sweet tooth without too many cavities.
It's also super easy to make and the skins can definitely last up to 2 days if stored in an airtight container, so the filling can stay fresh when you want!
Butterscotch walnut tart
Material:
short cake:
2 cups all-purpose flour,
100 grams chopped cold unsalted butter,
3-4 tablespoons of cold water,
Contents:
Today I left the house with no less than 4 layers of clothes and I'm still cold. I don't like imagining what the weather will be like in other months. But regardless of the weather, these Butterscotch walnut tarts are not only sweet and cute because of their small size, they also satisfy a sweet tooth without too many cavities.
It's also super easy to make and the skins can definitely last up to 2 days if stored in an airtight container, so the filling can stay fresh when you want!
Butterscotch walnut tart
Material:
short cake:
2 cups all-purpose flour,
100 grams chopped cold unsalted butter,
3-4 tablespoons of cold water,
Contents:
60 grams of unsalted butter
2 cups walnuts
2 cups honey
2 cups heavy cream (double)
ice cream to serve
Method:
Step 1.
Preheat the oven to medium heat, 180 degrees Celsius.
Step 2.
To make short cookies:
Step 3.
Sift flour into a bowl, add butter and rub with fingertips until dough resembles breadcrumbs.
Step 4.
Add almost all of the water and mix with a flat edged knife until the dough comes together, adding more water if necessary.
Step 5.
Turn it out onto a lightly floured surface and collect it into a ball. Divide into 8 equal parts, roll out and arrange an 8 x 8 cm flannel pan, then refrigerate for 15 minutes.
Step 6.
Cut the parchment paper to fit the baking sheet that has been lined with pastry, crumple the paper and put it in the pan and then grease with beads or rice on the paper.
Step 7.
Place the baking sheet on the baking sheet and bake for 15 minutes.
Step 8.
Remove beads or rice and bake for another 10 minutes or until cake is golden. Cool completely.
To make the filling:
Step 1.
Heat a non-stick skillet over medium heat.
2 cups walnuts
2 cups honey
2 cups heavy cream (double)
ice cream to serve
Method:
Step 1.
Preheat the oven to medium heat, 180 degrees Celsius.
Step 2.
To make short cookies:
Step 3.
Sift flour into a bowl, add butter and rub with fingertips until dough resembles breadcrumbs.
Step 4.
Add almost all of the water and mix with a flat edged knife until the dough comes together, adding more water if necessary.
Step 5.
Turn it out onto a lightly floured surface and collect it into a ball. Divide into 8 equal parts, roll out and arrange an 8 x 8 cm flannel pan, then refrigerate for 15 minutes.
Step 6.
Cut the parchment paper to fit the baking sheet that has been lined with pastry, crumple the paper and put it in the pan and then grease with beads or rice on the paper.
Step 7.
Place the baking sheet on the baking sheet and bake for 15 minutes.
Step 8.
Remove beads or rice and bake for another 10 minutes or until cake is golden. Cool completely.
To make the filling:
Step 1.
Heat a non-stick skillet over medium heat.
Step 2.
Add the butter, walnuts, honey and heavy cream and stir until the butter is dissolved.
Step 3.
Increase heat to high and simmer for 1-2 minutes or until caramelized.
Step 4.
Spoon warm butterscotch walnuts into tart shells and sprinkle with ice cream to serve!
Add the butter, walnuts, honey and heavy cream and stir until the butter is dissolved.
Step 3.
Increase heat to high and simmer for 1-2 minutes or until caramelized.
Step 4.
Spoon warm butterscotch walnuts into tart shells and sprinkle with ice cream to serve!
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