• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipe collections > Edible Christmas gifts > Caramel nut tarts
< prev recipe next recipe >

Caramel nut tarts
( MAKES 24 mini tarts )

Angela Casley

Publication: Viva

Viva

Ratings: No ratings yet

Caramel nut tarts

Photo by Babiche Martens

No ratings yet

On a recent trip to Italy I took of photo of a delicious pistachio caramel tart I ate in Como and this is my version, using peanuts alongside the pistachios. It’s perfect for a sweet treat, served with a coffee, or bag it up for a scrumptious gift.

Pastry

1¼ cups Plain flour
½ cup Icing sugar
½ tsp Ground ginger
150 g Cold butter, cubed

Filling

50 g Butter
1 cup Brown sugar
¼ cup Cream
1 Egg, whisked

Caramel nuts

¼ cup Runny honey
¼ cup Caster sugar
50 g Butter
½ cup Toasted peanuts, chopped
¾ cup Toasted pistachios

Directions

  1. Preheat oven to 180C.
  2. To make the pastry, into a food processor place the flour, icing sugar, ginger and cold butter. Blitz until it forms a dough ball. Place on to a lightly floured bench and roll to ½ cm thick. Using a cutter, make 24 rounds and press carefully into 2 x 12 mini muffin tins. Place into the fridge until ready to bake.
  3. For the filling, into a small saucepan place the butter, sugar and cream, warming through until the sugar has dissolved. Cool, then add the egg. Divide the mixture between tart cases, then bake for 20 minutes. Allow to cool before removing the tarts from the tins.
  4. To make the caramel nuts, into a small saucepan place the honey, sugar and butter. Melt slowly then bring to a simmer, stirring until it turns a light caramel colour. Remove from the heat and stir through the nuts. Place teaspoonfuls on to the top of the tarts and allow to harden before enjoying. Store in an airtight container.

More of Angela's Italian holiday treats

  • Almond, mascarpone and strawberry gelato
  • Apple strudel
Your rating?

Next recipe:
Apricot muffin gift mix…

comment

https://www.eatwell.co.nz/recipe/17120/Caramel-nut-tarts/?frmcol=1171

Collections you may like

Classic baking recipes

Classic baking recipes

20 tray bakes

20 tray bakes

Snacks for active days

Snacks for active days

Valentine's Day dessert

Valentine's Day dessert

Stories you may like

Topped in style: Allyson Gofton welcomes the grown-up pizza

Topped in style: Allyson Gofton welcomes the grown-up pizza

Allyson Gofton
Get the idea: Tray bakes

Get the idea: Tray bakes

Ray McVinnie
Fruit tarts: how to glaze

Fruit tarts: how to glaze

Simon Gault
4 Bites: One-dish oven bakes for winter

4 Bites: One-dish oven bakes for winter

Warren Elwin

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Eskimo lolly cake

    Eskimo lolly cake

  • Luscious lemon cheesecake

    Luscious lemon cheesecake

  • Quick apricot chicken casserole

    Quick apricot chicken casserole

  • Apple sponge

    Apple sponge

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Slow baked roasted red onion with honey and thyme

    Slow baked roasted red onion with honey and thyme

  • Dried figs and mandarins in honey

    Dried figs and mandarins in honey

  • Nutty rolled oat cookies

    Nutty rolled oat cookies

  • Thai beef salad

    Thai beef salad

  • Peanut butter and marshmallow fudge

    Peanut butter and marshmallow fudge

  • Barbecue marinade

    Barbecue marinade

  • Gluten-free date and honey pudding

    Gluten-free date and honey pudding

  • Gluten-free date and honey pudding

    Gluten-free date and honey pudding

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top