I hope you all liked the look of the mini nut tarts I posted some days ago. I initially hesitated to post the recipe, as I was just baking these tarts from scratch. Since some of you might want to try them, here is my recipe for 12 tartlets (from memory!)
- a greased cupcake tin
- fluted pastry cutter (3 7/16” / 88 mm or slightly bigger)
- baking paper
1. Wholemeal Shortcrust pie dough
- 80 g butter, in tiny cubes
- 150 g whole-wheat flour
- 50 g almond flour
- pinch of salt
- 2 Tbs sugar
- ice cold water
- (ceramic) beans / rice for blind baking
2. Marzipan filling
- 150-200 g marzipan
- 1 egg yolk
Use an assorted nut mix of your liking, or go with the following options.
- handful of cashew nuts (unsalted)
- handful of pistachio nuts (unsalted)
- handful of walnuts (or pecans)
- 4 macadamia nuts
- handful of pine nuts
- handful of sliced almonds
- 1 egg white
- brown sugar
1.1 Combine flours, sugar, and salt. With fingertips, work the butter through the mix until resembling a crumble. Add a tiny bit of iced water and mix through. Keep repeating until a dough forms. Knead shortly, cover with clingfilm and leave in the fridge for 30 minutes.
Meanwhile, heat your oven at 180 degrees Celsius or 356 Fahrenheit (fan oven).
2.1 Mix about 150 g of marzipan with an egg yolk, knead thoroughly and set aside.
3.1 For the nut topping, chop the nuts into nice little pieces. Set aside.
1.2 Take the pastry dough out of the fridge and flatten with a rolling pin. cut 12 circles and place them in the cupcake tin. (I cut 12 circles out of baking paper to ensure that they would come out easily). Put in circles of baking paper and the baking beans/rice, and blind bake the pastry for 10-15 minutes.
2.2 Once the pastry cases have cooled down a bit, roll 12 balls of the marzipan and flatten with the palm of your hand, pressing the marzipan in the pastry cases.
3.2 Put the nut mix on top of the marzipan. Brush the tarts with the egg white, and sprinkle with some sugar.
Bake until golden brown, this will take about 15 minutes.