Nut and Toffee Tartlets Draft

How I make it

Dough

1. Put all the dough ingredients in a food processor and pulse just until a dough forms, no longer.

2. Gather into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.

3. Preheat the oven to 350°F (175°C) and grease the cups of a muffin or tartlet pan.

4. On a floured surface, roll the dough out to ⅛ inch (3 mm) thick.

5. Cut circles slightly larger than the cups and line the cups with them. Refrigerate for about 30 minutes.

6. Fill the cups with the nuts and bake for 12-15 minutes, until the edges of the crust are golden. Cool to room temperature.

Toffee

1. Pour the cream into a small pot and add the honey and sugar.

2. Cook over medium heat, stirring, for 10-15 minutes, until the liquid thickens and the bubbles become small and dense.

3. Take off the heat and stir in the butter.

4. Spoon 1½ tbsp of toffee into the center of each tartlet, let cool for about 10 minutes and serve.

What I've learned

• I process the dough only until it comes together; overworking it ruins the crisp texture.
• The tartlets keep in an airtight container at room temperature for about ten days.
• Glucose syrup is a thick, sticky liquid sugar sold at baking supply stores. It gives the filling a flexible texture, and unlike honey its flavor stays in the background.