Lovin’ my inner nut
Being a nut myself, I’ve always had a fondness for nuts - of the edible and non-edible (i.e. human) variety, so whenever I see a recipe that celebrates the rich, meaty goodness that nuts are all about, I have a tendency to go weak at the knees.
When I saw these on Helen’s blog, that was my immediate reaction, and since walnuts and pecans are always about in my home, I immediately raced off to make them, much to the dismay of my mother. You see, she is also a nut-fan, and though there are many health benefits that come from them, they are kinda offset by the sheer calorie count of desserts such as this. Nonetheless, she put in a stellar effort and polished off half the batch that night, saving the rest to share with her golf buddies the next day.
Seeing this as an outright success, I proceeded to make them again and again…actually, it was probably the fourth time I made these that I was actually issued with an official ban - that’s how irresistable my family found them! So, though I can no longer make them myself, hopefully I can pass the buck and share the delightfulness that is these nutty little tartlets!
(Sorry for the short post, but I have an exam on Wednesday that I am madly studying for…expect the next post after then!)
Pecan, Walnut & Golden Syrup Tartlettes
(Adapted from Helen)
Sweet Short Crust (from Alice Medrich)
Ingredients
120g unsalted butter
1/4 cup caster sugar
Pinch of salt
3/4 tsp pure vanilla extract
1 cup all-purpose/plain flour
To make the crust - preheat the oven to 180 degrees C, then mix together the butter, sugar, salt and vanilla, then add the flour and mix till well combined - this is a very crumbly dough so don’t expect to be able to knead it or roll it out. Press it into your tart tins thinly and evenly, prick all over with a fork, then bake for about 20 mins, or till they begin to go lightly golden in colour. Remove from the oven and allow to cool, and lower oven temperature to 160 degrees C.
Pecan, Walnut & Golden Syrup filling
Ingredients
125g chopped walnuts
125g chopped pecans
2 large eggs
75g butter, melted
100g light brown sugar
100g golden syrup **
In large bowl, whisk together the eggs, brown sugar and golden syrup. Add the melted butter and mix to combine.
In a seperate bowl, mix together the chopped nuts, then divide them evenly between the tart shells and then place them on a baking tray. Carefully spoon the egg mixture over the top, being careful not to overfill them, then carefully transfer the baking tray with filled tarts into the middle tray of the oven and bake for 20-25 mins, or till the tart shells are a deep gold colour and the filling has set.
Remove from the oven, place the tarts onto a cooling rack and allow to completely cool before enjoying with a ridiculously decadent scoop of whipped cream or (my favourite) pecan ice cream on top!
** Golden syrup is a liquid sweetener along the lines of maple syrup and honey - it is thick, sweet and very viscous. However, its flavour is quite deep and intense, with a hint of spiciness which makes it quite difficult to substitute. If you cannot get any in your area, I’d suggest replacing it with a combination of honey + molasses/treacle, or maple syrup + molasses/treacle! You’ll have to play with the quantities to find a balance that you like 
Technorati Tags: tarts, desserts, sweets, pastry, nuts, recipes
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Comments
MyKitchenInHalfCups Yes, these are banned at my house. It’s sort of nutty (ummm…) considering I don’t really like pecans, I am a total sucker for pecan pie and I know these would have the same effect.
Good luck on Wednesday.
Bri These look so delicious! I love that the recipe calls for golden syrup rather than the nasty, ubiquitous corn syrup. Yum! Thanks for the inspiration!
Tartelette I am so glad they worked for you….They have replaced the standard pecan pie with corn syrup at our house. Making them again for Thanksgiving!
Sandra Mort Yum. I want those right now! What kind of pans did you use? I’ve got muffin tins, I bet those would work. I’ve only used golden syrup a long time ago. If I remember correctly, it’s thick like honey? I wonder how maple syrup would work in its place. Maple and walnuts go together so nicely. I could make one batch as is, one batch with maple and walnuts and maybe a third with something else… honey almond coconut maybe?
Chandi Helloooo from California! I would love to make these but I’m at loss because golden syrup doesn’t seem to be available in the US. What kind of syrup substitute would you suggest for us Yanks?
jules I’m a massive nut addict too…these tartlets took soo lovely ellie
Hope the exams went well
Ellie Kate - That’s what I tell myself! Besides, nuts are meant to be brain food, what with all those good oils huh? 
Tanna - You know, I’m yet to try a pecan pie? That could be the next thing to do…perhaps as a replacement for these in my household 
Brilynn - Thanks hon
Kat - Cheers, wonderful they most definitely are
Bri - No worries, glad you like the look of this and I hope you get the chance to try it
Lynn - And hence their being banned! Ahh well, its not so bad, at least it forces me to try new recipes
Peabody - Funny you should say that, as one of the upcoming posts is for a nut caramel
Helen - Hmm, just posting these has made me want to make them again! Hope you have a great thanksgiving!
Sandra Mort - Muffin tins should work fine, just make sure to line them with some baking paper so that they don’t stick when you put the filling in And the combinations sound great!
Chandi - Sorry about that! I’d say that a combination of honey and treacle/molasses should do the trick, just be careful when mixing them together so you get a mix that suits your tastebuds
Hillary - Definitely a great fall treat
Jules - Thanks hon And I think the exams went OK, we shall have to wait and see!
Eva - Thanks for the lovely compliment I’m glad you like the photos!
Saw these on Helen’s blog and now on yours. They look absolutely superb and i’m wondering why i havent gotten myself to make them. I think the calories ,…but hey its healthy rite …all those nuts !!!
Best of luck with your exams !