Walnut Tartlets
If current thinking is correct, walnuts help to lower cholesterol levels in the blood, so as these tartlets are packed with them, they might help to negate the effect of the butter and cream (but dietary and nutritional claims do seem to be prone to being revoked). If calories are your concern, sorry', there is nothing that can ease the impact on your figure of each delicious mouthful, so the best thing is to forget them altogether and simply enjoy this wonderful pudding.
INGREDIENTS:
100 G/3 I/2 OZ FULL-EAT
SOFT CHEESE
100 G/31/2 OZ UNSALTED
BUTTER, DICED
1 EGG YOLK
115 G/4 oz PLAIN FLOUR
FILLING:
175 c/6 OZ LIGHT MUSCOVADO SUGAR FEW DROPS LEMON JUICE
2 TBSP WATER
55 ML/2 FL OZ DOUBLE CREAM 175 G/6 oz. UNSALTED BUTTER, DICED
FEW DROPS VANILLA ESSENCE
225 G/8 OZ WALNUT HALVES
TO SERVE:
ICED MASCARPONE
OR
VANILLA DAIRY ICE CREAM
DIRECTIONS:
Put the cheese, butter and egg yolks in a mixing bowl and beat together until evenly combined, then gradually mix in the flour. Cover and place in the refrigerator for 30 minutes.
On a lightly floured surface and using a lightly floured rolling pin, roll out the pastry thinly and use to line eight approximately 7.5 cm/3 inch flitted tartlet tins. Prick the base of each case, then place in the refrigerator for about 30 minutes.
Set the oven to 190°C/375°F/Gas 5. Place a baking sheet in the oven.
Place Place the tins on the baking sheet and bake blind (see page 95) for 10 minutes. Remove the paper and beans and return the pastry to the oven for 5 minutes. To make the filling, gently heat the sugar and lemon juice in a heavy-based saucepan with the water until the sugar has melted, then increase the heat and boil until lightly caramelized. Remove from the heat and quickly add the cream, which will bubble a lot. Swirl the pan gently until the bubbles subside, then stir in the butter, vanilla essence and nuts.
Divide between the pastry cases and return to the oven for 10 minutes.
Leave to cool on a wire rack for a few minutes, then slip them out of the tins on to plates. Serve warm with Iced Mascarpone or vanilla dairy ice cream.
