Tortino di noci caramellate
Ingredients 1 pie (4-6 persons)
For the bottom:
100 grams of flour
3 grams of salt
40 grams of powdered sugar
10 grams almond powder (grind almonds into powder with a hand blender)
60 grams of butter
a little beaten egg
For the filling:
70 grams of each: walnuts, hazelnuts and almonds (total 210 grams)
Caramel:
60 grams of water
200 grams granulated sugar
150 grams whipped cream
20 grams of butter
- Shape of 17-18 cm
- Beans or baking paper
🕐 15🔪30 ✋🏽20 ⏱️20 🍳120 ✋🏽 👩🏼🍳👩🏼🍳👩🏼🍳👩🏼🍳👩🏼🍳
1. First make the bottom. You will need a small cake tin of 17-18 cm. This may be a spring form. You can also use 6 small one-person tins. Preheat the oven at 150 degrees.
2. For the bottom, mix all the ingredients except the egg into a sandy dough. Then add a little of the beaten egg and knead the dough into a ball. Let the dough rest in the refrigerator for 30 minutes.
3. Toast the nuts on a baking tray covered with baking paper in the oven for about 15 minutes. Turn the oven to 170 degrees.
4. Line a greased springform pan (on six smaller forms) with the dough that you first rolled out thinly between baking paper. Make sure that there are enough raised edges. Place baking paper on top and put uncooked beans as weight. This prevents the dough from rising. This is called 'blind' baking.
5. Bake one tartlet in the oven for about 17-20 minutes (depending on the power of your oven). Then turn off that oven and let the tart rest for another 3 minutes.
If you have made several smaller cakes from the dough: bake them for about 8-10 minutes and let them rest for another 3 minutes in the switched-off oven. They should only be brown at the edges and inside they should be cooked, but have a light colour.
6. Now make the caramel: put 60 grams of water in a saucepan with 200 grams of sugar. Put it on the fire and let it simmer. Do not stir it! Keep at it until the mixture turns golden brown. Then take a whisk and start stirring so that the caramel does not burn.
7. In another pan, heat the whipping cream, but don't let it boil.
8. When the water-sugar mixture is nicely browned (make sure it doesn't burn!), add the warm whipped cream bit by bit. Turn off the heat. Then add the knob of butter for a nice shine.
9. Add the toasted nuts to the caramel and spread over the bottom of the tartlet.
10. Place the tartlet in the refrigerator until use so that the caramel can still set.
👉🏽 Dit is serieus een verslavend taartje!
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