Honey Filled Mixed Nut Tartlets
Servings Prep Time
20pieces 20minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
20pieces 20minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
For the pastry:
For the filling:
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.