Walnut Caramel Tartlets
These beautifully indulgent Walnut Caramel Tartlets make an excellent mid-week tea-time treat or dessert. Happy Wednesday!
Ingredients (makes 2):
a dozen fresh walnuts
100 grams/3.5 ounces Pâte Brisée (Water Shortcrust Pastry)
1/3 cup demerara sugar
1/3 cup + 2 tablespoons double cream
a pinch of fleur de sel or sea salt flakes
Crack open the walnuts and gently remove the halves from the shells. Set aside.
On a lightly floured surface, roll out Pâte Brisée. Cut out two Pastry Circles, slightly larger than the moulds, and fit into two buttered tartlet moulds. prick the bottom and edges with a fork, and place in the middle of the hot oven. Blind bake, at 190°C/°F, 10 minutes.
Meanwhile, in a medium nonstick saucepan, sprinkle demerara sugar in an even layer at the bottom. Heat over medium heat, and let sugar melt without stirring or touching it, occasionally swirling the saucepan until you have a beautiful amber caramel. Carefully but quickly stir in heavy cream with a wooden spoon. Increase heat to medium-high, and continue stirring until caramel is smooth, shiny and thickened. Stir in fleur de sel and walnut halves. Let cool slightly.
Remove Pastry cases from the oven, and allow to cool, about 10 minutes. Fill each Pastry case with walnut and caramel mixture.
Return to the oven, and bake, another 10 to 12 minutes, at 190°C/°F.
Remove from the oven and let cool slightly.
Enjoy Caramel Walnut Tartlets, warm or cold, with a nice cup of tea or coffee.
