Pot of Gold （Mixed Nuts & Seeds Caramel Tartlets）
Yield: 20-25pcs
Ingredients of crust:
100g all purpose flour
30g unsalted butter soften
20g icing sugar (I use organic cane sugar)
36g egg, whisked
20g milk powder
pinch of sea salt
Method (making crust):
1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add milk powder and sea salt, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.
4. Wrap dough with cling wrap and refrigerate at least 30 minutes
5. Remove the hard crust dough, divide into 25 parts (each approximately 8g)
7. Roll each small rounded dough with hands
8. Place the dough slightly rounded squash , coat with some flour and put into the 3.5cm tart mold
9. while rotating slowly with the thumb pressing the dough to fill the mold to make an even tart shell. ( consistent thickness so that it is not easily broken)
10. Bake at 140°C in a preheated oven for 15 minutes.
11. Remove tartlets from moulds and transfer to a baking tray.
Filling
(Assorted nuts at your preference)
15g each of
Melon seeds
pumpkin seeds
sunflower seeds
coarsely chopped whole almonds
coarsely chopped macadamia nuts
coarsely chopped pecan
or any nuts at total 90g which i used only almond, walnut and cashew nut
Method
Mix all nuts and seeds together. Lightly toast in the oven at 150 degrees for 10 minutes.
Caramel
15g unsalted Butter
13g Castor sugar
8g Honey
6g fresh milk / Cream
2g Plain Flour, sifted
pinch of sea salt
Method
1. Mix all ingredients in a pan and stir well. Bring to a boil. Combine all nuts and seeds into the caramel. Take 1tsp of the filling and place into the tartlet shell.
2. Bake at 170°C in a preheated oven for 15-18 minutes or until golden brown.
焦糖果仁撻
(Mixed Nuts & Seeds Caramel Tartlets)
撻皮：
餅乾塔皮部份
材料:
普通麵粉100g,糖粉20g（我用有機蔗糖）,無鹽奶油30g,
奶粉10g,全蛋液36g, 海鹽少許
做法:
1. 把無鹽奶油+糖粉用打蛋器打至泛白呈現乳霜狀態
2. 將奶粉和海鹽加入攪拌均勻
3. 雞蛋打散分2次加入,每一次都要確實攪拌均勻才繼續加
4. 將過篩的粉類分2次加入使用括刀按壓的方式混合成團狀
(不要過度攪拌避免麵粉產生筋性影響口感)
5. 混合完成的外皮麵團用保鮮模包裹放入冰箱冷藏至少30分鐘
6. 將冰的麵團取出,平均分成20-25份(每份約8-10g)
7. 按入已塗上油的3.5cm塔模中
8. 一邊旋轉一邊用大姆指慢慢按壓將麵皮壓薄至充滿整個塔模
(厚度儘量一致才不容易破)
9. 做好的蛋塔皮間隔整齊放入烤盤中, 送進已預熱烤箱，以140°C烤15分鐘。
10. 把烤好的牛油撻皮自模中脫出，放置在鐵架上待涼。
餡料：
15g 瓜子仁, 南瓜籽, 葵花籽, 杏仁(切粗粒), 夏威夷果(切粗粒), 胡桃(切粗粒)
或任何堅果總共90克，我只用杏仁，核桃和腰果
餡料做法：
將所有的種籽和果仁混勻，以150°C略烤10分鐘至香便可。
焦糖：
15g 無鹽牛油
13g 幼糖
8g 蜜糖
6g 鮮奶 / 鮮奶油
2g 普通麵粉，篩過
少許海鹽
焦糖做法：
1) 將所有焦糖材料在小鍋裡拌勻，小火煮滾，加入種籽和果仁拌勻。將一小匙餡料盛入烤好的撻皮中。
2) 送進已預熱烤箱，以170°C烤15－18分鐘或至金黃色便可。
（可做成20-25個撻）
Mix all ingredients in a pan and stir well. Bring to a boil. Combine all nuts and seeds into the caramel.
將所有焦糖材料在小鍋裡拌勻，小火煮滾，加入種籽和果仁拌勻。
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