Tartelettes Noix Caramel Beurre (Printable Version)
Noix torréfiées et caramel salé se marient dans des tartelettes sablées au goût raffiné.
# What You'll Need:
→ Shortcrust Pastry
01 -
8 1/2 tablespoons unsalted butter, softened
02 -
2/3 cup confectioners' sugar
03 -
1/4 cup toasted hazelnut flour
04 -
1 pinch salt
05 -
1 large egg, lightly beaten
06 -
1 2/3 cups all-purpose flour
→ Caramel Walnut Filling
07 -
1 1/4 cups walnut halves
08 -
2/3 cup granulated sugar
09 -
2 1/2 tablespoons salted butter, diced
10 -
5 tablespoons heavy cream
# Step-by-Step Guide:
01 -
Sift confectioners' sugar over softened butter in a mixing bowl. Add toasted hazelnut flour and salt, mixing until homogeneous. Gently incorporate beaten egg, then add all-purpose flour. Mix thoroughly until a smooth dough forms. Wrap in plastic wrap and chill for at least 2 hours.
02 -
Roll chilled dough to approximately 1/8 inch thick. Cut into rounds about 4 1/2 to 4 3/4 inches in diameter. Line greased and floured tartlet molds (about 3 1/4 to 3 1/2 inch diameter) with dough. Trim excess, prick bottoms with a fork, and place on a baking sheet lined with parchment.
03 -
Bake empty shells in a preheated oven at 350°F for 15–20 minutes or until golden brown. Monitor to prevent overbaking. Cool completely on a wire rack.
04 -
Toast walnut halves in the oven at 350°F for several minutes. Roughly chop, reserving a few larger pieces.
05 -
Melt granulated sugar in a skillet over medium heat until caramelized to a deep amber color. Deglaze by adding diced salted butter, stirring until emulsified. Remove from heat and stir in heavy cream.
06 -
Stir chopped walnuts into caramel, ensuring thorough coating. Evenly distribute walnut-caramel mixture into pre-baked tartlet shells. Allow to cool before serving.
# Helpful Suggestions:
01 -
For maximum flavor, always toast nuts before incorporating into desserts.