Nut Tart Recipe — Courtesy of the Tosha Bakery

Nut Tart Recipe — Courtesy of the Tosha Bakery

A recipe for about 15 personal tartlets. All dimensions in the recipe are specified in grams

Preparing the Crust:

• 200 grams butter
• 300 grams flour
• 75 grams powdered sugar
• 50 grams sweet cream 32%

Total – 625 grams

• In a mixer bowl using a mixing hook put all the ingredients except the sweet cream until you get a crumbly dough
• Add the cream and process until the dough is completely formed
• Wrap in cling film and refrigerate for convenience
• Roll to a thickness of 3.5 mm
• Arrange the tartlet tightly in the baking pan
• Freeze well
• Preheat oven to 170 degrees
• Bake for about 12 minutes until golden

Preparing Caramel:

• 120 grams glucose syrup
• 156 grams white sugar
• 3 grams salt
• Some water
• 40 grams butter
• 300 grams sweet cream 32%

Total – 620 grams

1. Heat sweet cream in a saucepan over low heat
2. At the same time in another (tall) pot heat glucose, sugar, salt, and a little water
3. Cook until dark caramel
4. When you reach the desired color, stop cooking at once with butter
5. Mix well
6. Gradually add the hot cream
7. Mix well
8. Cook on low heat for exactly 10 minutes
9. Grind using a blender

Nut Mixture:

• 60 grams almonds
• 30 grams pine nuts
• 30 grams cashew
• 40 grams hazelnut
• 30 grams pecan
• 30 grams pumpkin seeds
• 30 grams sunflower seeds
• 20 grams flax

Total – 270 grams

1. Roast nuts in a pan in the oven until light brown in color
2. Fill inside the tart
3. Pour caramel to cover
4. Garnish with caramelized popcorn

Preparing Caramelized Popcorn:

• Microwave popcorn bag
• 200 grams white sugar
• 150 grams butter

*Make caramel from the sugar, add butter, coat the popcorn

1. Place on each tart separately

Bon appetite!