Roasted Caramel Nut Tartlets
If you’re a fan of nuts, these Roasted Caramel Nut Tartlets will be your new autumnal favorite. Rich with caramel and topped with a touch of melted chocolate, they’re perfect for cozy evenings.
Equipment
- Baking sheet, Parchment paper or aluminum foil, Microwave-safe bowl, Mixing bowl, Small saucepan (for double boiler method), Spoon or drizzle tool
Ingredients
- 1 cup 139 g hazelnuts
- 1 cup 99 g pecan halves
- 1 cup 140 g whole cashews
- 1 cup 120 g walnut halves
- 2 cups 470 ml Caramel Sauce (page 492)
- 6 mini tart shells store-bought or homemade, such as Vanilla Cookie Pie Crust
- 1 cup 175 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 450°F (230°C, or gas mark 8).
- Line a rimmed baking sheet with parchment paper or aluminum foil.
- Spread the nuts in a single layer on the baking sheet.
- Bake for 5-7 minutes, keeping a close eye to avoid burning.
- Remove from the oven and let the nuts cool enough to handle.
- In a mixing bowl, combine the roasted nuts with caramel sauce.
- If necessary, warm the caramel sauce in the microwave to make it easier to toss.
- Distribute the caramel-coated nuts evenly into each tart shell.
- Melt the chocolate chips in the microwave, stirring occasionally, or use a double boiler method.
- Drizzle the melted chocolate on top of each tartlet in sweeping motions to create a striped effect.
- Let the tartlets set before serving.
Notes & Wine Advice
Serving Tip:
These tartlets are perfect for a cozy fall gathering or as a sweet treat to end a meal.
Wine Advice:
Pair with a sweet dessert wine, such as a Moscato or late-harvest Riesling, to complement the caramel and nutty flavors.
Nutrition values
Calories: 275 kcal | koolhydraten: 34 g | Eiwitten: 4 g | Vet: 16 g | Suiker: 18 g