Laura
Arnold
Lara M
Sara Dobson
CibbuanoButterscotch walnut tarts
May 22nd 2007 10:44
Butterscotch walnut tarts
YOU TART! Who doesn’t enjoy a little tart now and again? Especially with a cup of hot tea or coffee, in front of a roaring fire as these cold winter days begin to set in. Talk about a sudden cold front! Today I walked out of the house in no less than 4 layers of clothes an I was still cold. I’d hate to think what the weather will be like in another month. But aside from the weather, this Butterscotch walnut tart is not only sweet and cute due to its small size, but really satisfies ones sweet tooth without too many cavities. It’s also very easy to make and you can make the pastry shell up to 2 days ahead if your store them in an airtight container, so you can make the filling fresh when you get the craving!
Butterscotch walnut tarts
Ingredients:
Shortcrust pastry: 1 ½ cups plain flour, 100g chilled unsalted butter chopped, 3-4 tbsp chilled water,
Filling: 60g unsalted butter, 2 cups walnuts, ½ cup honey, ½ cup thick (double) cream, ice-cream to serve
Steps: Preheat the oven to moderate, 180 degrees Celsius. To make the shortcrust pastry: Sift the flour into a bowl, add the butter and using your fingertips rub it in until the mixture resemble breadcrumbs. Add almost all of the water and mix in with a flat-bladed knife until the mixture comes together, adding more water if necessary. Turn onto lightly floured surface and gather together into a ball. Divide into 8 equal portions, roll out and line 8 x 8cm fluted flan tins then refrigerate for 15 minutes. Cut sheets of baking paper to fit the pastry-lined tins, crumple the paper and put in the tin then spread with baking beads/rice on the paper. Put the tins on a baking tray and bake for 15 minutes. Remove the beads/rice and bake for another 10 minutes or until the pastry is lightly golden. Cool completely.
To make the filling: Heat a non-stick frying pan over medium heat. Add the butter, walnuts, honey and thick cream and stir until the butter is dissolved. Increase the heat to high and simmer for 1-2 minutes or until caramelised. Spoon the warm butterscotch walnuts into the tart shells and top with ice-cream to serve!
Makes 8
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Comment by charliesgirl_992000
Histeries, Mysteries and what not
Lifes little slices
Mystical Creativity
Tammy
Comment by wesley
peace
Comment by charliesgirl_992000
Histeries, Mysteries and what not
Lifes little slices
Mystical Creativity
Tammy
Comment by Laura
Recipes Room
Hey Wesley! just wait for it!
Comment by charliesgirl_992000
Histeries, Mysteries and what not
Lifes little slices
Mystical Creativity
Tammy