Mixed Nut Tartlets
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
40
Spice
51
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Whipping Cream1 cup
Sugar3 tbsps
Honey1.5 tbsps
Unsalted Butter1 tbsp
Grand Marnier3 cup
Mixed Nut (chopped)Directions:
1
Preheat oven to 375°F
2
Roll out crust dough on lightly floured surface to 16-inch round (scant 1/8 inch thick)
3
Cut out 3-inch rounds
4
Gather and reroll dough scraps
5
Cut out enough rounds to make 18 total
6
Spray 3-inch-diameter fluted tartlet pans with 1/2-inch-high sides with nonstick spray
7
Line prepared pans with dough rounds
8
Freeze crusts 15 minutes
9
Arrange tartlet pans on large baking sheets
10
Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes
11
Cool crusts on baking sheets
12
Preheat oven to 375°F
13
Roll out crust dough on lightly floured surface to 16-inch round (scant 1/8 inch thick)
14
Cut out 3-inch rounds
15
Gather and reroll dough scraps
16
Cut out enough rounds to make 18 total
17
Spray 3-inch-diameter fluted tartlet pans with 1/2-inch-high sides with nonstick spray
18
Line prepared pans with dough rounds
19
Freeze crusts 15 minutes
20
Arrange tartlet pans on large baking sheets
21
Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes
22
Cool crusts on baking sheets
23
For filling: Bring cream, sugar, honey and butter to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves
24
Boil without stirring 2 minutes
25
Remove from heat
26
Mix in Grand Marnier, then nuts
27
Refrigerate until filling is thick, stirring occasionally, about 45 minutes
28
Preheat oven to 375°F
29
Divide filling among prepared crusts
30
Bake tartlets on baking sheets until filling is golden brown and bubbles, about 12 minutes (filling may bubble over)
31
Transfer tartlets to rack; cool 5 minutes
32
Using tip of small sharp knife, cut around crusts to loosen
33
Remove tartlets from pans
34
Cool completely on racks
35
Bring cream, sugar, honey and butter to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves
36
Boil without stirring 2 minutes
37
Remove from heat
38
Mix in Grand Marnier, then nuts
39
Refrigerate until filling is thick, stirring occasionally, about 45 minutes
40
Preheat oven to 375°F
41
Divide filling among prepared crusts
42
Bake tartlets on baking sheets until filling is golden brown and bubbles, about 12 minutes (filling may bubble over)
43
Transfer tartlets to rack; cool 5 minutes
44
Using tip of small sharp knife, cut around crusts to loosen
45
Remove tartlets from pans
46
Cool completely on racks