Whole Nut Pastry Cups

Name: Whole Nut Pastry Cups
Total time: 1 h 20 min
Yield: 8
Ingredients: 1.333 cups all-purpose flour; 0.333 cup sugar; cinnamon; 0.667 cup butter (chopped); 1 egg; butter (for the tartlet dishes); all-purpose flour (for the work surface); 2 cups shelled, blanched Macadamia Nuts; 6 Tbsps sugar; 2 Tbsps butter; powdered sugar

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Health Score:

4,4 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 20 min.

Ready in

Ingredients

for

tartelets; each 5 cm diameter

For the pastry: 1.333 cups all-purpose flour; 0.333 cup sugar; cinnamon; ⅔ cup butter (chopped); 1 egg

Plus: butter (for the tartlet dishes); all-purpose flour (for the work surface); 2 cups shelled, blanched Macadamia Nuts; 6 Tbsps sugar; 2 Tbsps butter; powdered sugar

How healthy are the main ingredients?

Macadamia Nuts sugar sugar cinnamon egg

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Preparation steps

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.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease eight tartlet dishes.

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.

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.