Whole Nut Pastry Cups
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
552
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 kcal | (26 %) | ||
| Protein | 5.66 g | (6 %) | ||
| Fat | 44.05 g | (38 %) | ||
| Carbohydrates | 38.16 g | (25 %) | ||
| Sugar added | 17.81 g | (71 %) | ||
| Roughage | 2.64 g | (9 %) |
more nutritional values
| Vitamin A | 175.59 mg | (21,949 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 1.38 mg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 2.77 mg | (23 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 47.09 μg | (16 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 0.21 μg | (0 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 0.23 mg | (0 %) | ||
| Potassium | 147.83 mg | (4 %) | ||
| Calcium | 31.8 mg | (3 %) | ||
| Magnesium | 43.97 mg | (15 %) | ||
| Iron | 1.85 mg | (12 %) | ||
| Iodine | 7.5 μg | (4 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 15.46 g | |||
| Cholesterol | 70.23 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the pastry
- 1.333 cups
- 0.333 cup
- ⅔ cup
butter (chopped)
- 1
- Plus
-
butter (for the tartlet dishes)
-
all-purpose flour (for the work surface)
- 2 cups
shelled, blanched Macadamia Nuts
- 6 tablespoons
- 2 tablespoons
Preparation steps
1.
Pile the flour on the work surface and stir the sugar, a pinch of salt and a pinch of cinnamon. Create a well in the middle and place the butter around the well. Crack the egg into the well and add 2-3 tbsp lukewarm water. Chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease eight tartlet dishes.
3.
Split the pastry into eight pieces and roll out on a floured work surface so they are slightly bigger than the dishes. Place the pastry in the dishes and bake for around 20 min. Remove from the oven, leave to cool slightly and then carefully remove from the dishes and leave to cool on a wire rack.
4.
Dry roast the nuts in a pan, add the sugar and the butter and allow to caramelise. Place the nut mixture into the tartlet bases, leave to dry then serve dusted with icing sugar.
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