Mini Caramel Walnut Tart

Name: Mini Caramel Walnut Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g butter; 22g Powdered sugar; 13g Whole egg liquid; 20g Almond powder; 30g Low powder; 50g Caramel sauce; 100g walnut

by Fish in the water 131103

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The medicinal value of walnut is very high, and it is widely used in Chinese medicine. Chinese medicine believes that walnuts are warm in nature, sweet in taste, non-toxic, and have the functions of invigorating the stomach, nourishing blood, nourishing the lungs, and nourishing the mind. Modern medical research believes that walnuts contain a variety of trace elements that are indispensable to the human body. Use walnuts to make snacks, which are delicious and healthy. But don't eat too much at once, otherwise it will affect digestion. Some people like to peel off the thin brown skin on the surface of the walnut kernel, which will lose some of the nutrients, so don’t peel off this layer of skin.

Ingredients

Mini Caramel Walnut Tart

1. Add butter and powdered sugar, and beat until the butter is slightly whitish

2. Add egg liquid in small portions and beat evenly

3. Add almond flour and low flour, mix well

4. Refrigerate the dough for about 30 minutes

5. Take out the dough, divide it into 12 small balls, put it in the mold and press it together with your fingers. The bottom should not be too thick. Use a fork to make the bottom out of the hole

6. The upper heat is 170℃, the lower heat is 150℃, and the middle layer of the oven is baked for about 15 minutes

7. Walnut kernel 100g, 140℃, about 12 minutes in the middle of the oven, roast out the aroma, turn off the heat and put it in the oven to keep warm

8. Put the caramel sauce and butter in a non-stick pan and heat it until it bubbling

9. Pour the walnuts into the caramel sauce and mix well

10. While it is hot, put the caramelized walnut filling into the tart crust, let it cool down, at 150°C, in the middle layer, heat up and down, and bake for about 6-8 minutes.

Tips:
1. Please adjust all temperature and time according to your own oven temperament
2. The mold is Xuechu 12 mini muffin molds, which is exactly the weight of the entire mold. If you use other molds, please convert according to the size
2. I always have boiled caramel sauce at home. If there is no ready-made caramel sauce, you can boil it now. However, it is easy to scorch when there are few ingredients. Be sure to use a small pot to boil. The recipe is as follows: 15 grams of caster sugar, 3 grams of water, 15 grams of maltose syrup, and 20 grams of animal cream.
Mix the maltose syrup and animal cream and heat slightly; add the confectioner's sugar and water, cook on medium-low heat until light caramel color, pour in the creamy maltose syrup, mix well and cook until finely bubbling