Ingredients:
Massa
100g unsalted butter at room temperature
6 tablespoons refined sugar
1 ovo
1 cup wheat flour (tea)
Filling
3 eggs
half a cup of caster sugar
4 tablespoons wheat flour
50g unsalted butter at room temperature
2 cups cooked pine nuts (peeled and crushed)
half a cup of honey
1 tablespoon vanilla essence
Decoration
1 cup cooked pine nuts (peeled and chopped)
1 cup (tea) granulated sugar
2 tablespoons unsalted butter
Preparation mode:
Massa
In a container, mix all the ingredients with a fork until you get a homogeneous and smooth dough. Make a disk with it, wrap it with plastic film and take it to the fridge for 30 minutes to firm.
After that time, roll out the dough on a floured surface until it is 1 cm thick. Cut discs and use them to open pie or pie molds. Pierce the bottom of them with a fork and book.
Filling
Mix all the ingredients in a container and transfer the filling to each tartlet using a ladle.
Take to bake in medium oven (180ºC), preheated, for about 20-25 minutes or until golden. After that time, remove and wait to cool down to unmold.
Decoration
In a pan, melt the sugar until you get a light and clear caramel. Add the butter to incorporate carefully, turn off the heat and add the pine nuts in pieces, mixing well.
Transfer to a clean surface greased with butter or oil and let cool.
Then cut pieces or break up the pine nut crunch and decorate each tartlet with a little bit of it. Serve.
Ingredients:
Massa
100g unsalted butter at room temperature
6 tablespoons refined sugar
1 ovo
1 cup wheat flour (tea)
Filling
3 eggs
half a cup of caster sugar
4 tablespoons wheat flour
50g unsalted butter at room temperature
2 cups cooked pine nuts (peeled and crushed)
half a cup of honey
1 tablespoon vanilla essence
Decoration
1 cup cooked pine nuts (peeled and chopped)
1 cup (tea) granulated sugar
2 tablespoons unsalted butter
Preparation mode:
Massa
In a container, mix all the ingredients with a fork until you get a homogeneous and smooth dough. Make a disk with it, wrap it with plastic film and take it to the fridge for 30 minutes to firm.
After that time, roll out the dough on a floured surface until it is 1 cm thick. Cut discs and use them to open pie or pie molds. Pierce the bottom of them with a fork and book.
Filling
Mix all the ingredients in a container and transfer the filling to each tartlet using a ladle.
Take to bake in medium oven (180ºC), preheated, for about 20-25 minutes or until golden. After that time, remove and wait to cool down to unmold.
Decoration
In a pan, melt the sugar until you get a light and clear caramel. Add the butter to incorporate carefully, turn off the heat and add the pine nuts in pieces, mixing well.
Transfer to a clean surface greased with butter or oil and let cool.
Then cut pieces or break up the pine nut crunch and decorate each tartlet with a little bit of it. Serve.
