Desserts
Nut Tartlets in Mini Tart Shells
A quick, delicious recipe for making nut tartlets. Nut tartlets in mini tart shells are elegant and perfect for serving on special occasions.
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Dough Ingredients:
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\r\n\r\n400 g all-purpose flour\r\n\r\n150 g powdered sugar\r\n\r\n180 g butter, at room temperature\r\n\r\n1 egg\r\n\r\n1 teaspoon vanilla\r\n\r\npinch of salt\r\n\r\n \r\n\r\n \r\n\r\n Dough preparation:\r\n\r\nMix the dry ingredients first, the flour, then the sugar and salt. Add the butter and rub it in until the mixture resembles sand.\r\n\r\nAdd the egg with the vanilla and bring it together without kneading, simply press it together.\r\n\r\nWhen it comes together, refrigerate (in the fridge, not the freezer) and let it rest for an hour.\r\n\r\nAfter the rest, shape the dough into mini tart shells and bake in a preheated oven at 180°C for 15 minutes.\r\n\r\n \r\n\r\n \r\n\r\n Nut Tart Filling:\r\n\r\nCashews\r\n\r\nPistachios\r\n\r\nWalnuts\r\n\r\nBlanched almonds\r\n\r\nOr any nuts as available and to taste\r\n
80 g butter
60 g sugar
100 g honey
2 tablespoons heavy cream
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\r\n\r\nPreparation method for the filling:\r\n\r\nToast the nuts, each type separately, then set the toasted nuts aside.\r\n\r\nPlace the sugar, butter and honey over low heat until the ingredients blend and melt well, about 4 minutes.\r\n\r\nRemove from heat and add the heavy cream and mix well, then add the nuts to the mixture and blend all together.\r\n\r\nSpoon some of the mixture over the baked tart shells and return to the oven for 10 minutes.\r\n\r\n
Recipe and method for Nut Tart by a friend and the chef of Shoutabkhin Today:
Ataa Jawad
Click Ataa's name to visit her page on our site and view her delicious recipes
Ingredients
- 400 g flour
- 150 g powdered sugar
- 180 g butter at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- a pinch of salt
- Dough preparation:
- Nut tart filling:
- Cashews
- Pistachios
- Walnuts
- Blanched almonds
- Or any type of nuts available or to taste
- 80 g butter
- 60 g sugar
- 100 g honey
- 2 tablespoons whipping cream
- Filling preparation:
- Toast the nuts, each type separately, then set the toasted nuts aside.
- Nut tart recipe and preparation method from a friend and chef of the Sho Tabkhin Today website:
- Atab Jawad
- Click on Atab's name to visit her page on our site and see her delicious recipes
Method
- Mix the dry ingredients — first the flour, then the sugar and salt; add the butter and rub it in until the mixture resembles coarse crumbs.
- Add the egg with the vanilla and bring it together without kneading, folding the mixture over itself.
- When it holds together slightly, place it in the refrigerator (not the freezer) and let it rest for 1 hour.
- After the resting time, shape the dough into mini tart shells and bake them in a preheated oven at 180°C for 15 minutes.
- Place the sugar, butter and honey over low heat until the ingredients combine and melt well, about 4 minutes.
- Remove the mixture from the heat, add the whipping cream and mix well, then add the nuts and combine everything together.
- Spoon some of the filling over the baked tart shells and return the shells to the oven for 10 minutes
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