I had earlier eyed on the caramel nut tartlets by "Okashi Treats" by keiko ishida. It looked so tempting for a nut lover like me. The steps however, were more tedious -- involves poping the tarts into the oven twice, and making of two creams - almond and caramel cream. However after a long, tiring day at work, I decided to tweak another simpler pine nut tart recipe, and made a walnut tart instead. That's how baking has become so restricted for me because of my work. But I can't blame anyone or anything. It is my job and I'm getting paid for it while baking is still a hobby.
I didn't regret making the walnut tart because it was a really delicious tart that I couldn't help but devour the entire tart when I'd restricted myself to only eat half of it! Best of all, I get to used up all the nuts I had in my pantry and the whipping cream left from the strawberry milk tart. This is definitely worth making if you love nuts. :)
Recipe for Tart Shell (sweet shortcrust pastry) -- Please refer to the milky fruit tart recipe
All the steps remains the same, except that you've got to cut out little rounds of pastry with round pastry cutter or cut out a portion and pressed it into the tart tin. Bake for 10 minutes (instead of 20 minutes), removed from the oven, remove the weights and bake for another 10 minutes or until the tart turns light brown.
Recipe for filling:
50g castor sugar
30g ground almonds
1 egg yolk
140g double cream
1/2 tsp vanilla extract
70g pine nuts
Recipe adapted from: "Okashi Treats" by keiko ishida
The original recipe is a pine nut tart recipe. I replaced pine nuts with walnuts, and strawberry jam with nutella. I was lucky that this tart turned out successful, for I made a huge blunder. For a moment, I thought that I should pour in the egg-cream mixture and baked it with the shell together. So, after I almost filled up all the tiny tins with the mixture, I realised that nope, the recipe requires that the shell has to be baked in advance. Oh gosh! Worried that the tart will not bake well, and because I had pricked holes in advance on the prepared tart, I scooped off the mixture again, sent into the oven to bake for 10 minutes, removed from the oven, topped it with the egg-cream mixture and baked for another 20 minutes. Phew! everything turned out fine, much to my delight. hehe. I love it, the texture of a moist creamy centre with crunchy nuts on top!
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink! This is the first time I am submitting two entries to Aspiring Bakers ;)