Caramel Hawaiian Bean Tart
1.
Prepare the materials for the tart shell first. Cut salted butter into small pieces and soften at room temperature. The icing here should not be replaced with caster sugar, the particles are difficult to dissolve in the butter.
2.
Prepare the dough: Mix the salted butter and icing sugar well, and beat with a whisk until slightly white.
3.
Then add the egg white liquid and egg yolk liquid, and beat until it is completely emulsified and there is no separation of water and oil.
4.
Sift in the mixture of low-gluten flour and almond flour, stir evenly into a dough, put it into a fresh-keeping bag, roll it into 2mm flakes, and refrigerate for 30 minutes. The noodles after refrigeration are firmer and easier to handle without sticking to your hands.
5.
Molding: tear off the fresh-keeping bag, cut the slice into a rectangle slightly larger than the boat-shaped tart mold, put it in the tart mold and flatten, cut off the excess part, and poke some small holes in the bottom with a fork.
6.
Bake in the oven: Put the finished tart shell on the baking tray, place it in the middle of the oven, heat up to 170 degrees, lower the heat to 140 degrees, and bake for 15-18 minutes.
7.
After baking, take it out and let it cool, unmold and set aside for later use.
8.
Next, make the caramel Hawaiian bean paste: prepare the ingredients first. Macadamia beans can also be replaced with other nuts you like. The Hawaiian beans I use are roasted and ready to eat. But also pour the macadamia nuts and nuts into the baking tray and spread them out, put them in the middle of the oven, and heat them with the remaining temperature of the tart shell just now. The reason for this will be explained in the small tips.
9.
Stir the maltose syrup and whipped cream in a small pot, heat to 80 degrees over medium-low heat, and remove from heat.
10.
Pour white sugar and water in another pot, cook on low heat until light caramel color.
11.
Cooked into the color in the picture, it is light caramel color
12.
Pour in butter malt syrup and salted butter, stir well, cook on medium-low heat to 114 degrees, remove from heat.
13.
Add the warm macadamia beans and nut mixture and mix quickly.
14.
Assemble: Spoon the caramelized Hawaiian bean paste into the boat-shaped tart shell while it is hot, let it cool, and it's ready.
Tips:
1. The salted butter in the recipe can be replaced with unsalted butter + salt and stir well. Add 3 grams of salt to the tart shell and 1 gram to the tart filling.
2. When making biscuits or tart crusts, poke holes at the bottom with a fork to prevent the bottom from bulging during baking and affect the capacity of the tart crust. In addition to this method, almond flour, corn starch, whole wheat flour, etc. will also be added to the formula to reduce gluten and prevent excessive swelling and deformation.
3. When boiling caramel, it is best to use a copper pot or a thick-bottomed stainless steel pot. Do not use a large pot to boil a small amount of sugar water. The temperature is not easy to control and it is easy to burn. You can cook more at a time and store it in a bottle.
4. The ingredients mixed into the caramel must be warm, and the nuts must be roasted and kept warm. If you use ingredients at room temperature or low temperature, the syrup will quickly cool down and solidify, making it impossible to mix well.
5. The boat-shaped tarts can be eaten directly after cooling, and the surface of the filling is not sticky, and it can also be stored at room temperature for 1-2 weeks.
6. In the original recipe, after filling the caramelized Hawaiian bean paste into the tart shell, it needs to be baked for 6-8 minutes at 150 degrees, but I tried it, and the finished product is no different and can be omitted.
