caramel walnut tartlet
IPP - Week 4 May 31 These tarts are garnished with a puff of buttercream and a curl of dark and white chocolate. I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm
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Ingredients
- - pre made tart shells (such as sweet short dough)
- 250 grams caster sugar
- 75 grams glucose
- 100 grams water
- 125 grams single cream with 35% fat
- 30 grams honey
- 250 grams walnuts
How To Make caramel walnut tartlet
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Step 1Cook the caster sugar, glucose and water to a light caramel. Heat the honey and add to the single cream. Use the combined honey and cream mixture to arrest the cooking of the caramel by pouring (off heat) into caramel when desired colour is obtained. Stir, then immediatly mix in the nuts. Pour the mixture, while still hot, into the base of the mini tartlets.
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