Crunchy Mini Nut Tarts

Crunchy Mini Nut Tarts

These are small tarts with plenty of crunchy caramelized nuts.

Ingredients: 15 tartelettes

Tart crust (Recipe ID: 169829)
1 portion
Nuts (a few kinds)
150 g
Granulated sugar
100 g
Unsalted butter
30 g
1 tablespoon


1. Roll out the tart dough so it becomes 2 mm thick, and tightly fit it into the pan. Pierce the bottom of the crust all over with a fork, and let it sit for 15 minutes in the fridge.
2. Bake for 8 minutes at 170℃, and let it cool down in the pan.
3. Crush the nuts into large pieces, and toast for 8 minutes at 170℃. (Please be careful not to burn them.)
4. Add the granulated sugar, unsalted butter, and honey into a non-stick frying pan, and turn on the heat. Simmer until the mixture turns light amber.
5. Add in the nuts.
6. The hardened caramelized mixture will turn into a liquid after adding the nuts. Simmer until it becomes smooth.
7. Pour the filling into the crust while it's still hot, and bake for 12-13 minutes on the bottom shelf of the oven at 180℃.
8. It's also delicious to spread raspberry jam in blind-baked tart base and fill it with caramelized nuts.
9. When you can't finish them all, put them in a Ziploc bag and freeze them.

Story Behind this Recipe

I created this recipe because I love snacks made with nuts. They're easy to carry, so they'll make the perfect gift.