Whole Nut Pastry Cups

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Whole Nut Pastry Cups
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Health Score:
Health Score
4,4 / 10
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)
Calorie552 kcal(26 %)
Protein5.66 g(6 %)
Fat44.05 g(38 %)
Carbohydrates38.16 g(25 %)
Sugar added17.81 g(71 %)
Roughage2.64 g(9 %)
Vitamin A175.59 mg(21,949 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.77 mg(23 %)
Vitamin B₆0.13 mg(9 %)
Folate47.09 μg(16 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C0.23 mg(0 %)
Potassium147.83 mg(4 %)
Calcium31.8 mg(3 %)
Magnesium43.97 mg(15 %)
Iron1.85 mg(12 %)
Iodine7.5 μg(4 %)
Zinc0.59 mg(7 %)
Saturated fatty acids15.46 g
Cholesterol70.23 mg
Author of this recipe:

Ingredients

for
8
For the pastry
1.333 cups
0.333 cup
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
How healthy are the main ingredients?
cinnamon

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.