Honey Filled Mixed Nut Tartlets

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Honey Filled Mixed Nut Tartlets

Honey Filled Mixed Nut Tartlets

These Honey Filled Mixed Nut Tartlets are really beautifully delicious, crunchy, sweet and light.
They are ideal as finger party food or simply just serve them to your guests with coffee or tea. They are fun to make if you have grand-children who love to bake, as they will enjoy arranging the nuts and having fun. If you like something different, you can add large sultanas soaked in your favourite liqueur and arrange them with the nuts just before drizzling some honey on top.
As I like making these Honey Filled Mixed Nut Tartlets, I will find any excuse to make them! (I need an excuse as I am always watching my weight, but I am sure not everyone is the same!)

It is important that you roll the pastry very thinly or you will get too much pastry per bite when you should be having mainly the honey and the nuts.

I have shown certain nuts in the recipe, but you could also use walnuts or pretty much any ones you like.

You can make these Honey Filled Mixed Nut Tartlets in large batches if you wish as you can store them in a tight container for about a week as the nuts will last you so does the honey. Make loads and give them as gifts!

Let’s make these beauties:

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Honey Filled Mixed Nut Tartlets
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
For the pastry:
For the filling:
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
For the pastry:
For the filling:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the pastery cups:
  1. In a food mixer, whisk the sugar and the margarine together well, then change to a pastry hook and add the salt, the flour, the zest and the egg yolk, and bind together.
  2. Put in a plastic bag in the fridge to chill for 30 mins this will make it easy to work with. Then take it out and let it relax for couple of minute before you work it.
  3. Remove from the fridge and roll it out on a floured work top with a rolling pin to about 1mm, then cut with a ridge cutter. Grease, then flour a 12 hole cup cake tin then carefully, with a knife, lift each one.
  4. Bake on the middle shelf, gas mark 2 / 150c making sure your oven is not very hot, or they will burn before they cook. then take out and turn onto a cooling rack.
For the filling:
  1. Once the pastry cases are cold, arrange the nuts in as you like, then slowly drizzle honey on top.
  2. Now sprinkle with fine crushed pistachio nuts.
  3. Place in pretty colourful cup cake cases. Delicious!
Recipe Notes

You can add giant sultanas soaked in orange flower water before you put them in the filling, or if you make them at Christmas time, add brandy or sherry.

The pastry is very delicate to handle so be quick when you handle it as it is very thin or it will break.

You could drizzle some melted chocolate over instead of the pistachio, but I feel the honey is necessary for this recipe as you will find the nuts can be a little dry on their own.

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3 Comments

  1. Anitha Gowda says:

    Oh nuts with honey are irresistible! Pictorial presentation is way too good.

  2. Ruth says:

    Nuts and honey -two of my most favourite ingredients! I will try this recipe this weekend, they look delicious!

  3. Puneet says:

    This is so tempting!! Honey and nuts…hmm heavenly delicious!!

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