Nut tarts

Ingredients for 1 servings:

• 300 g flour
• 125 g sugar
• 1 pinch of salt
• 175 g butter, cold, plus some soft butter for the molds
• 2 eggs
• 2 tbsp milk
• 300 g walnut kernels
• 250 g sugar
• 200 ml whipped cream
• 3 tbsp forest honey

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

The tarts keep for 2-3 weeks and get tastier each time. I store them in tins in a cool place. This recipe makes 4 tarts.

For the dough, mix the flour, sugar, and a pinch of salt in a bowl. Add the cold butter in small pieces and rub everything between your palms until finely crumbly. Whisk 1 egg in a small bowl with a fork and add it. Quickly mix all the ingredients with a wooden spoon until you have a smooth dough. Shape the dough into a log, wrap it in cling film, and chill for about 1 hour. For the nut filling, roughly chop the walnuts. Bring the sugar and 3 tablespoons of water to a boil in a saucepan. Do not stir, otherwise lumps will form! Caramelize the sugar over medium heat until light brown. Pour in the cream and simmer over low to medium heat for 10-12 minutes until creamy. Add the honey and walnuts and mix everything well with a wooden spoon. Remove from the heat and allow to cool to lukewarm. Carefully grease 4 tartlet cases (preferably with a removable base, 12 cm in diameter) with butter. Cut the dough into 8 pieces. Roll each one out on a floured surface until round (16 cm in diameter). Place 4 dough circles on baking paper and chill. Line each tartlet case with a dough circle, pressing the dough firmly around the edges. Trim off any excess dough with a small knife. Prick the dough base several times with a fork and then chill. From the remaining 4 dough circles, use a glass or small bowl (12 cm in diameter) to cut out circles for the tart lids and chill these. Fill each tartlet with ¼ of the nut filling, spreading the nuts evenly. Place the dough lids on top and carefully press down the edges. Prick the dough lids several times with a fork. Whisk the egg yolk from the second egg with milk and brush the dough surfaces with it. Bake the tarts in a preheated oven at 200°C (180°C fan-assisted oven) for 20-25 minutes until golden brown. Let them cool, then remove from the pan and let them cool completely on a wire rack. The tarts will keep for 2-3 weeks and get tastier as they go. I store them in tins in a cool place. This recipe makes 4 tarts.