Mini nut startlets

Name: Mini nut startlets
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 300 g Flour; 100 g Icing sugar; 1 pinch Salt; 2 Egg yolk (size M); 150 g Butter; 175 g Sugar; 175 g Maple syrup; 125 g Pistachio kernels, almond kernels and pecan nuts (without skin); 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

300 g Flour
100 g Icing sugar
1 pinch Salt
2 Egg yolk (size M)
150 g Butter
175 g Sugar
175 g Maple syrup
125 g Pistachio kernels, almond kernels and pecan nuts (without skin)
7-10 Tbsp Flour
baking paper
7-10 Tbsp Dried peas

Directions

1
Mix the flour, icing sugar, salt, egg yolks and butter in flakes, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out the dough thinly on a lightly floured work surface. Cut out 8 circles (each approx. 14 cm Ø). Place in 8 small greased tartlet cups (approx. 12 cm Ø) with lift-off base.
2
Press on the edges and cut off any protruding edges. Prick the base several times with a fork. Line tartlets with baking paper and sprinkle with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 10-15 minutes in a blind oven. Remove dry peas and baking paper and bake at the same temperature for another 10 minutes. Let the tartlets cool down on a cake rack. Remove the tartelettes from the cake tins. Caramelise the sugar in a wide pot. Add maple syrup and simmer for 1-2 minutes at low heat while stirring.
3
Let the tartlets cool down on a cake rack. Remove the tartelettes from the cake tins. Caramelise the sugar in a wide pot. Add maple syrup and simmer for 1-2 minutes at low heat while stirring. Add pistachios, almonds and pecans. Spoon the nut caramel into the tartelettes, let it cool down for about 1 hour
4
waiting time approx. 2 hours