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Engadin nut tartlets recipe

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Adjust Servings:
For the Crust
10 tablespoons Butter , softened, plus extra for the muffin tins
1⁄3 cup Sugar
2 Egg
3 tablespoons warm Milk
32⁄3cups all-purpose Flour plus extra for rolling
½ teaspoon Baking Powder
1 pinch Salt
1 pinch organic Lemon Zest confectioners’ sugar for dusting (if desired)
For the Filling
4½ oz (125 g) Walnuts
¾ cup Sugar
½ cup heavy Cream
2 tablespoons Honey

Engadin nut tartlets recipe

  • 1 hour 45 minutes
  • Serves 24
  • Medium


  • For the Crust

  • For the Filling





For the dough, cream the butter and sugar for 5–10 minutes with an electric mixer. Beat in the eggs one at a time, then add the milk. Mix the flour, baking powder, salt, and lemon zest, then knead into the butter mixture. Cool in the refrigerator for 1 hour.


Prepare the filling: Chop the walnuts and toast in a frying pan until aromatic. Transfer to a plate
and let cool. Caramelize the sugar in a small pot over medium-low heat with ¼ cup water until it is golden brown, stirring as little as possible. At the same time, bring the cream and honey to a boil in another pot. Stir into the sugar mixture and boil over low heat until the caramel has fully dissolved. Set 4–5 tablespoons of the caramel cream aside and mix the rest with the toasted walnuts, then pour onto a piece of parchment paper. Cool. As soon as the nut caramel has cooled to the touch, place another piece of parchment paper over it and roll out until ½ in (1.5 cm) thick.


Preheat the oven to 390°F (200°C). Grease a mini muffin tin with butter. Roll the cooled dough out on a lightly floured surface to 1⁄8 in (3 mm) thick. Cut out 24 circles (2 in (5 cm) diameter) and carefully press them into the mini muffin tin. Remove the upper sheet of parchment paper from the nut caramel and cut out 24 circles to fit the muffin cups. Place 1 caramel circle in each muffin cup. Knead the leftover dough together again and roll out a little thinner. Cut out 24 circles (1½ in (4 cm) in diameter) and put on top of the tarts. Carefully seal the edges then press with the prongs of a fork.


Bake the tartlets on the second oven rack from the bottom for about 30 minutes. Take out of the oven, slightly cool, then remove from the muffin pan. Warm up the remaining caramel and drizzle over the tarts. Dust with confectioners’ sugar, if desired, and serve.


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