Crunchy Mini Nut Tarts

1. 1

   Roll out the tart dough so it becomes 2 mm thick, and tightly fit it into the pan.

2. 2

   Pierce the bottom of the crust all over with a fork, and let it sit for 15 minutes in the fridge.

3. 3

   Bake for 8 minutes at 170C, and let it cool down in the pan.

4. 4

   Crush the nuts into large pieces, and toast for 8 minutes at 170C.

5. 5

   (Please be careful not to burn them.)

6. 6

   Add the granulated sugar, unsalted butter, and honey into a non-stick frying pan, and turn on the heat.

7. 7

   Simmer until the mixture turns light amber.

8. 8

   Add in the nuts.

9. 9

   The hardened caramelized mixture will turn into a liquid after adding the nuts.

10. 10

    Simmer until it becomes smooth.

11. 11

    Pour the filling into the crust while it's still hot, and bake for 12-13 minutes on the bottom shelf of the oven at 180C.

12. 12

    It's also delicious to spread raspberry jam in blind-baked tart base and fill it with caramelized nuts.

13. 13

    When you can't finish them all, put them in a Ziploc bag and freeze them.

* Per serving · 4 servings · Values may vary.

No additional tips available.