Ingredients
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For the Crust
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10 tablespoons Butter
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1⁄3 cup Sugar
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2 Egg
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3 tablespoons warm Milk
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32⁄3cups all-purpose Flour
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½ teaspoon Baking Powder
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1 pinch Salt
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1 pinch organic Lemon Zest
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For the Filling
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4½ oz (125 g) Walnuts
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¾ cup Sugar
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½ cup heavy Cream
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2 tablespoons Honey
Directions
Steps
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1
Done
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For the dough, cream the butter and sugar for 5–10 minutes with an electric mixer. Beat in the eggs one at a time, then add the milk. Mix the flour, baking powder, salt, and lemon zest, then knead into the butter mixture. Cool in the refrigerator for 1 hour. |
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2
Done
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Prepare the filling: Chop the walnuts and toast in a frying pan until aromatic. Transfer to a plate |
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3
Done
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Preheat the oven to 390°F (200°C). Grease a mini muffin tin with butter. Roll the cooled dough out on a lightly floured surface to 1⁄8 in (3 mm) thick. Cut out 24 circles (2 in (5 cm) diameter) and carefully press them into the mini muffin tin. Remove the upper sheet of parchment paper from the nut caramel and cut out 24 circles to fit the muffin cups. Place 1 caramel circle in each muffin cup. Knead the leftover dough together again and roll out a little thinner. Cut out 24 circles (1½ in (4 cm) in diameter) and put on top of the tarts. Carefully seal the edges then press with the prongs of a fork. |
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4
Done
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Bake the tartlets on the second oven rack from the bottom for about 30 minutes. Take out of the oven, slightly cool, then remove from the muffin pan. Warm up the remaining caramel and drizzle over the tarts. Dust with confectioners’ sugar, if desired, and serve. |
