There are so many different types of nut-based tart and tartlet out there you sometimes are unsure which one deserves a shot this time.
Of course, the Pecan Pie is one of the most popular ones. If I couldn't be bothered inventing something new in my kitchen Pecan Pie would be my first choice.
However, I was left with so much more than one type of nut in my kitchen I was inspired to create this beautiful marriage of pine, cashew, brazilian, walnut and macadamia nuts with a kiss of cardamom.
The added cardamom has mellowed the sweetness and, in fact, lets you enjoy every bite of this tartlet some more.
If you want this to be a full and single-standing dessert, I suggest you top it with pistachio ice cream. I believe the marriage of these three flavors (cardamom, mixed nuts and pistachio) will prove irresistible.
- Roast the nuts first until it is lightly toasted. We just need the flavors to develop by baking the nuts in a 175* C oven. This should take around 5 minutes.
- Prepare the tart shell first and you can do this at least a day in advance. The nuts-sugar mixture doesn't take too long to bake unless if you are making a big-sized tart or one that is deep.
- If you don't have cardamom pods, you may use the powdered form. However, bear in mind the flavor strength won't be the same. Hence, you may need to add a bit more according to your preference.
60 grams Biscuits, mixed (savory, sweet or mixed it doesn't matter); ground to a fine powder
100 grams Bread Flour
8 grams Caster Sugar
1 gram Salt
114 grams Butter, unsalted, cold; diced
1 piece Egg, large, lightly beaten
75 grams Butter, unsalted
200 grams Brown Sugar, light
234 grams Corn Syrup, dark
4 grams Salt
300 grams Nuts, of your choice (here, I used pine, macadamia, brazilian, walnut and cashew nuts), lightly roasted and chopped
10 grams Vanilla Essence, pure
150 grams Eggs, lightly beaten
10 pods Cardamom, shelled and crushed into a coarse powder
------------ 30 grams of Southern Comfort
Method for crust:
- For the crust, combine the biscuits, flour, sugar and salt in a food processor fitted with the mixing blade.
- Pulse for a few times to mix all ingredients thoroughly.
- Add in the butter and process using the pulse button until the mixture resembles a cornmeal.
- Add the egg and continue mixing the ingredients using the pulse button until a ball of dough is formed.
- Pat into a thin slab to facilitate cooling. Wrap with plastic and chill until firm. Give it at least an hour.
- Ready 10 pieces of 10-cm tartlet moulds.
- Roll out dough to desired thickness and divide equally amongst the 10 moulds.
- Place in the freezer for about 10 minutes to firm up the dough (and keep it from sliding away from the sides).
- Blind bake the dough at 200* C for about 10 minutes or until set (I use ceramic baking beans and a thin aluminum foil for this).
- Remove the baking beans and foil and continue baking at 175* C for another 5 minutes or just until it is light brown.
- Set aside.
Preparing the filling:
- In a heavy-bottom saucepan, place the butter, brown sugar, dark corn syrup and salt over medium heat and bring to a boil.
- Continue boiling for about a minute.
- Remove from the heat and stir in the lightly-roasted nuts.
- Stir in the vanilla essence and Southern Comfort (if using).
- Mix in the eggs and cardamom.
- Divide mixture equally into the par-baked tart shells.
- in a 175* C oven, bake the tartlets just until the mixture around the edges are set. The middle part should still be slightly loose. Over-baking will cause the mixture to have a coarse texture.
- Best served the day it is baked or the day after.