Walnut tarts

Despite my best efforts, there's just no convincing some family members that fruit mince tarts are awesome. They acknowledge that the scent of fruit mince is truly delicious, but when push comes to shove, just can't get past the fact that its made from dried fruit. These tarts are for them.

So good you'll want to eat them all year round.

Walnut tarts


2 1/4 cups plain flour
1/3 cup sugar
3/4 cup butter
2 egg yolks
2 tbs water


1/2 cup golden syrup
1/4 cup butter
1/3 cup brown sugar
2 eggs
1/2 tsp vanilla bean paste
1 cup walnuts, roughly chopped


Combine the flour sugar and butter. Rub in the butter until the mixture resembles breadcrumbs. Add the eggs and enough water tho bring the pastry together into a ball. Cover with cling wrap and refrigerate for 30 minutes.
Meanwhile combine the syrup, butter and sugar over low heat. Stir until the butter and sugar melt. Remove from heat and allow to cool. Add the eggs and vanilla bean paste and stir well. 
Roll out the pastry and using a 6 cm round cutter, cut 24 discs. Line two 12 cup patty pan trays with the pastry. Bake at 180 Celsius for 10 - 15 minutes until just golden. 
Remove from the oven. Add walnuts to each tart and pour over caramel filling. Bake a further 25 - 30 minutes until set. Allow to cool completely in trays. 


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