These tartlets are a nutty delight containing pecan, macadamia and walnut encased in crumbly, buttery pastry. A bite through the middle will also reveal a sweet treacly centre – the ultimate combination for an indulgent afternoon treat that won’t weigh you down.
- 1¼ cup (185 g) plain flour
- ⅓ cup (55 g) icing sugar
- ¼ cup (30 g) ground almonds
- 125 g cold butter, chopped coarsely
- 1 egg yolk
- ⅓ cup (50 g) roasted macadamias
- ⅓ cup (35 g) roasted pecans
- ⅓ cup (35 g) roasted walnuts
- 2 tbsp light brown sugar
- 1 tbsp plain flour
- 40 g butter, melted
- 2 eggs
- ¾ cup (180 ml) pure maple syrup
Process flour, sugar and ground almonds with butter until combined. Add egg yolk and process until ingredients just come together. Knead dough on floured surface until smooth, enclose with plastic wrap, refrigerate 30 mins.
Grease four 10 cm (4 inch) round loose-based fluted flan tins. Divide pastry into four portions. Roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins, press into base and side, trim edge. Cover, refrigerate 1 hr.
Preheat oven to 200 C (180 C fan forced).
Place tins on oven tray, line each pastry case with baking paper, fill with dried beans or rice. Bake 10 mins. Remove paper and beans, bake about 7 mins or until browned lightly. Cool.
Reduce oven to 180 C (160 C fan forced).
Make filling. Combine ingredients in medium bowl. Spoon into pastry cases.
Bake tartlets about 25 mins. Cool.