The delightful Mini Caramel Nuts Tart is made with a crispy pastry crust filled with crunchy whole almonds, cashews, hazelnuts, walnuts, and sweet raisins. The dessert makes the nuts held together with gooey honey caramel is absolutely delicious and addictive.
I always wanted to make my family and friends something healthy and tasty dessert snacks. This mini caramel nuts tart is definitely the best result from all kinds of homemade dessert recipes. It is easily made with pastry crust and store brought mixed nuts; however, it tastes way delicious than it looks. Besides, this dessert is a festive of texture, in which the rich homemade caramel warps the crunchy mixed nuts in one; the crispiness of the pastry crust melts in the mouth. Yes, this is that kind of dessert that makes you non-stop eating them.
What are the ingredients?
- Pastry Crust
- Unsalted Butter
- Icing Sugar
- Egg
- Almond Flour
- All-purpose Flour
- Salt
- Filling
- Honey- Maple syrup is a good substitute.
- Heavy Whipping Cream
- Granulated Sugar
- Water
- Unsalted Butter
- Salt
- Mixed Nuts with Raisins
- White Sesame
How to make the crispy shortcrust shell ?
- Soften the butter at room temperature before combining it with other ingredients. (The softened butter should be easily shaped by poking it. However, don’t wait too long unitl it is half melted.)
- Add icing sugar to the butter, and mix well with a spatula. Combine the beaten egg into the butter little by little everytime until the previous part has fully combined with an electric whisk.
- Sift the almond flour, all-purpose flour, and salt into the mixture, and combine well with a spatula. (It is easier to combine it into a dough with your hands).
- Transfer the pastry dough to parchment paper, then fold the paper in half to wrap the dough in between.
- Flatten the dough into a 0.25-inch tall rectangle with a roller. And refrigerate the dough for at least 30 minutes to relax the gluten.
- Preheat the oven to 305F
- Remove the dough from the refrigerator, and cut it into a round shape with a 3 -inches diameter tart ring.
- Place the round dough on the muffin tin, and push it down to fit in. Poke small holes in the pastry dough with a fork.
- Bake the pastry crust for 15 minutes.
How to make the caramel sauce filling?
- Heat the honey and heavy whipping cream in a saucepan with a medium flame. Cook them until well combined, then turn off the heat and set it aside. Don’t boil it.
- In a clean the saucepan, heat the sugar and water until it turns golden with a medium-high flame. (Don’t mix it while cooking.) Warm it through until the sugar has dissolved in the water, then turn off the heat.
- Combine two mixtures in one, and bring it to simmer. Keep stirring until caramel color forms, then turn off the heat. Add the butter and salt into the mixture, stir to combine.
- Pour the nuts and raisins into the caramel sauce, and fold to mix evenly.
Assembly the Tart
- Place the filling on each tart crust with a tablespoon, and toss some white sesame over them. Bake for 5 minutes on 305F to set. Enjoy when they cool down.
How to store the Mini Caramel Nuts Tart
- Let the nuts tart cool down completely on a rack, and pack them with an airtight container or plastic bag. Keep them at room temperature for 3 days, or refrigerate them for up to 1 week.
The required equipments
- A 3-inches diameter tart ring
- A 12 cups baking muffin tin
More pastry dessert you may interested
Vanilla Cream Filled Butter Cookies
Yield: 12
Mini Caramel Nuts Tart
The delightful Mini Caramel Nuts Tart is made with a crispy pastry crust filled with crunchy whole almonds, cashews, hazelnuts, walnuts, and sweet raisins. The dessert makes the nuts held together with gooey honey caramel is absolutely delicious and addictive.
Prep Time
30 minutes
Cook Time
30 minutes
Additional Time
30 minutes
Total Time
1 hour 30 minutes
Ingredients
Shortcrust Shell
- 80g Unsalted Butter
- 30g Icing Sugar
- 25g Egg
- 60g Almond Flour
- 100g All-purpose Flour
- 2g Salt
Filling
- 30g Honey
- 38g Heavy Whipping Cream
- 32g Granulated Sugar
- 5g Water
- 4g Unsalted Butter
- 1g Salt
- 100g Mixed Nut with Raisins
- 5g White Sesame
Instructions
Shortcrust Shell
- Soften the butter at room temperature before combining it with all the ingredients. (The softened butter should be easily shaped by poking it)
- Add icing sugar to the butter, and mix well with a spatula. Combine the beaten egg into the butter little by little each time until the previous part has fully combined with an electric whisk.
- Sift the almond flour, all-purpose flour, and salt into the mixture, and combine well with a spatula. (Or by using your hands).
- Transfer the pastry dough to parchment paper, then fold the paper in half to wrap the dough in between.
- Flatten the dough into a 0.25-inch tall rectangle with a roller. Refrigerate the dough for at least 30 minutes to relax the gluten.
- Preheat the oven to 305F
- Remove the dough from the refrigerator, and cut it into a round shape with a 3 -inches diameter tart ring.
- Place the round dough on the muffin tin, and push it down to fit in. Poke small holes in the pastry dough with a fork. Repeat the same instructions with the rest of the pastry dough.
- Bake the pastry crust for 15 minutes.
Filling
- Heat the honey and heavy whipping cream in a saucepan with a medium flame. Cook them until well combined, then turn off the heat and set it aside. Don't boil it.
- Clean the saucepan, and heat the sugar and water until it turns golden from the edges with a medium-high flame. (Don't mix it while cooking.) Warm it through until the sugar has dissolved in the water, then turn off the heat.
- Combine two mixtures in one, and bring it to simmer. Keep stirring until caramel color forms, then turn off the heat. Add the butter and salt into the mixture, stir to combine.
- Pour the nuts and raisins into the caramel sauce, and fold to mix evenly.
- Place the filling on each tart crust with a tablespoon, and toss some white sesame over them. Bake for 5 minutes on 305F to set.
- Enjoy when they cool down.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 182Total Fat: 11.7gSaturated Fat: 5gCholesterol: 27mgSodium: 117mgCarbohydrates: 17.2gFiber: 1.1gSugar: 9gProtein: 3.5g