Crunchy Mini Nut Tarts Recipe by cookpad.japan
Cooking Instructions 1 Roll out the tart dough so it becomes 2 mm thick, and tightly fit it into the pan. Pierce the bottom of the crust all over with a fork, and let it sit for 15 minutes in the fridge. 2 Bake for 8 minutes at 170℃, and let it cool down in the pan. 3 Crush the nuts into large pieces, and toast for 8 minutes at 170℃. (Please be careful not to burn them.) 4 Add the granulated sugar, unsalted butter, and honey into a non-stick frying pan, and turn on the heat. Simmer until the mixture turns light amber. 5 Add in the nuts. 6 The hardened caramelized mixture will turn into a liquid after adding the nuts. Simmer until it becomes smooth. 7 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 180℃. 8 It's also delicious to spread raspberry jam in blind-baked tart base and fill it with caramelized nuts. 9 When you can't finish them all, put them in a Ziploc bag and freeze them. 1 Roll out the tart dough so it becomes 2 mm thick, and tightly fit it into the pan. Pierce the bottom of the crust all over with a fork, and let it sit for 15 minutes in the fridge. 1 Roll out the tart dough so it becomes 2 mm thick, and tightly fit it into the pan. Pierce the bottom of the crust all over with a fork, and let it sit for 15 minutes in the fridge. 2 Bake for 8 minutes at 170℃, and let it cool down in the pan. 2 Bake for 8 minutes at 170℃, and let it cool down in the pan. 3 Crush the nuts into large pieces, and toast for 8 minutes at 170℃. (Please be careful not to burn them.) 3 Crush the nuts into large pieces, and toast for 8 minutes at 170℃. (Please be careful not to burn them.) 4 Add the granulated sugar, unsalted butter, and honey into a non-stick frying pan, and turn on the heat. Simmer until the mixture turns light amber. 4 Add the granulated sugar, unsalted butter, and honey into a non-stick frying pan, and turn on the heat. Simmer until the mixture turns light amber. 5 Add in the nuts. 5 Add in the nuts. 6 The hardened caramelized mixture will turn into a liquid after adding the nuts. Simmer until it becomes smooth. 6 The hardened caramelized mixture will turn into a liquid after adding the nuts. Simmer until it becomes smooth. 7 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 180℃. 7 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 180℃. 8 It's also delicious to spread raspberry jam in blind-baked tart base and fill it with caramelized nuts. 8 It's also delicious to spread raspberry jam in blind-baked tart base and fill it with caramelized nuts. 9 When you can't finish them all, put them in a Ziploc bag and freeze them. 9 When you can't finish them all, put them in a Ziploc bag and freeze them. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Old Fashion Biscuits Berry Brownie Torte The Best Ever Chocolate Pudding D.I.Y Spice Blends (No°2) Sauteed/Fried Garlic Flavored Potatoes and Onions Old Fashion Biscuits Berry Brownie Torte The Best Ever Chocolate Pudding D.I.Y Spice Blends (No°2) Sauteed/Fried Garlic Flavored Potatoes and Onions Chicken Nanban with Grated Daikon Radish Crispy Pork and Chinese Chive Stir-Fry with Atsuage (Thick Fried Tofu) Easy and Authentic Seafood Doria with Mushrooms Kenchin Soup with Fluffy Tsumire (Fish Meatballs) Basic Cake Salé Berry Brownie Torte Maitake Mushroom & Hijiki Seaweed Rustic & Chunky Sweet Potato Daifuku Lasaniya (Alu Pakoda with garlic flavor) Lightly Seasoned Scallop Flavored Daikon Radish Chicken Nanban with Grated Daikon Radish Crispy Pork and Chinese Chive Stir-Fry with Atsuage (Thick Fried Tofu) Easy and Authentic Seafood Doria with Mushrooms Kenchin Soup with Fluffy Tsumire (Fish Meatballs) Basic Cake Salé Berry Brownie Torte Maitake Mushroom & Hijiki Seaweed Rustic & Chunky Sweet Potato Daifuku Lasaniya (Alu Pakoda with garlic flavor) Lightly Seasoned Scallop Flavored Daikon Radish