Recipe Description
Inspired by the mooncake, the Pot of Gold Miniature Tarts are baked with melon seed, pumpkin seed, sunflower seed, whole almond, macadamia and pecan, held together by rich, gooey caramel. Recipe and photo courtesy of SCS Butter.
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Recipe Ingredient
- For Pastry Dough:
- 65g buttersalted; softened
- 25g castor sugar
- 5g egg yolk
- 120g plain flour
- 1/4tsp salt
- For Filling:
- 15g Melon seeds, mixed with pumpkin seeds, sunflower seeds and coarsely chopped whole almonds, macadamia nuts and pecans
- For Caramel:
- 15g butter, salted
- 15g castor sugar
- 4g honey
- 5g cream
- 5g glucose
- 2g plain flour, sifted
Instructions
- For Pastry Dough:
- Cream together butter and castor sugar until light and smooth.
- Add in egg yolk gradually.
- Sift together flour and salt then fold into butter mixture. Rest dough for 30 minutes in the chiller.
- Divide dough into 10g each and press into 3.5cm greased tartlet mould. Make a thin layer and trim off the edges.
- Bake at 140°C in a preheated oven for 15 minutes.
- Remove tartlets from moulds and transfer to a baking tray.
- For Filling Instructions:
- Mix all nuts and seeds together. Lightly toast in the oven at 150 degree for 10 minutes.
- Caramel instructions:
- Mix all ingredients in a pan and stir well. Bring to a boil. Combine all nuts and seeds into the caramel. Take 1tsp of the filling and place into the tartlet shell.
- Bake at 170°C in a preheated oven for 15-18 minutes or until golden brown.
Nice, should try it soon.