This sensational caramel filling complements any kind of nut, so mix and match to suit your own taste.
Recipe information
Yield
Makes 18 Servings
Ingredients
Almond Crust
Filling
Preparation
Step 1
Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 16-inch round (scant 1/8 inch thick). Cut out 3-inch rounds. Gather and reroll dough scraps. Cut out enough rounds to make 18 total. Spray 3-inch-diameter fluted tartlet pans with 1/2-inch-high sides with nonstick spray. Line prepared pans with dough rounds. Freeze crusts 15 minutes.
Step 2
Arrange tartlet pans on large baking sheets. Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes. Cool crusts on baking sheets.
For filling:
Step 3
Bring cream, sugar, honey and butter to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Boil without stirring 2 minutes. Remove from heat. Mix in Grand Marnier, then nuts. Refrigerate until filling is thick, stirring occasionally, about 45 minutes.
Step 4
Preheat oven to 375°F. Divide filling among prepared crusts. Bake tartlets on baking sheets until filling is golden brown and bubbles, about 12 minutes (filling may bubble over). Transfer tartlets to rack; cool 5 minutes. Using tip of small sharp knife, cut around crusts to loosen. Remove tartlets from pans. Cool completely on racks.
