Making Nut Tarts
I think one of the sweats that comes to mind when you think of autumn is nut tarts. I think the savory and rich taste goes well with autumn, so I made nut tarts with various nuts to feel autumn. It tastes savory and savory, so it's a great nut tart to feel autumn! Let's make it
4 serving
Within 999 minutes
초록바람N
Ingredients
  • Butter
    90g
  • Sugar powder
    50g
  • Salt
    little
  • Soft flour
    145g
  • almond
    25g
  • egg
    25g
  • Butter
    20g
  • Maple syrup
    40g
  • Honey
    50g
  • Sugar
    7g
  • Salt
    1g
  • cinnamon powder
    1g
  • Vanilla Extrack
    1/2ts
  • Milk
    15g
  • egg
    80g
  • almond
  • pecan
  • Walnut
  • sunflower seed
  • pumpkin seeds
  • dried cranberries
Cooking Steps
STEP 1/18
First, prepare various nuts. I used almonds, walnuts, pecans, sea seeds, hoes, and guncranberries. Almonds are baked, walnuts and pecans are washed clean in hot water and baked in an oven. Guncranberries were pickled in rum and used. Hae and Ho are stir-fried
STEP 2/18
Make tart paper and refrigerate it. Beat in the butter at room temperature, add the salt and sugar powder and mix well with a spatula.
STEP 3/18
Add eggs at room temperature and mix well,
STEP 4/18
Sift the flour and almond powder..
STEP 5/18
It makes it into a lump.
STEP 6/18
Put the finished tartji dough in a plastic bag and leave it refrigerated for 2 to 24 hours. You have to go through this process so that it doesn't shrink when the tart is baked.
STEP 7/18
The tartji dough that has been refrigerated is pushed to 3-4mm thick with a rolling pin..
STEP 8/18
Panning in tarttle. Make a hole in the batter in the tart frame with a fork..
STEP 9/18
Put a paper foil on it and put a press stone on it..
STEP 10/18
Bake in an oven preheated to 170 degrees for 10 to 15 minutes, remove the pressing stone, and bake for 5 to 10 minutes.
STEP 11/18
Let the raw grilled tartare cool down with a mold.
STEP 12/18
And I make peeling. Put the filling ingredients except eggs, milk, and vanilla extract in the saucepan..
STEP 13/18
Heat the butter only until it melts and mix well.
STEP 14/18
Mix eggs, milk and vanilla extract in a bowl, and when the heated filling has cooled to a certain extent, add the egg mixture to the filling and mix well. After the butter mixture cools, you have to mix the egg mixture so that the egg doesn't harden
STEP 15/18
And put the prepared nuts and dried fruits into the finished filling..
STEP 16/18
Mix it well.
STEP 17/18
Place the filling in a pre-cut tart paper and bake in an oven preheated to 170 degrees for 30 to 40 minutes. If you poke the skewer and it's clean, it's all cooked.
STEP 18/18
When the finished tart cools, separate it from the mold and cool it completely in a cooling net. Store in the refrigerator. You have to put it in the refrigerator and eat it to make it chewy
The tartji contains a lot of butter, so it may be a little difficult to handle, but I wrote it down in the recipe as it was made because I liked the crispy taste. Keep that in mind.
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