Cashew nut Salted Caramel Tarts/ Monica Wada/ Wada Wonderful World of Baking

Hello and welcome to what another Cologne I am Monica Wanda and today I'm going to show you how i made so two terrible stalks off with cashew nuts if you like go to caramel in the flesh i know you're gonna love this recipe so let's get started [Music] mix everything into a resembles breadcrumbs add the egg yolk and 1 tablespoon of cold water check the consistency if you need you can add more water place the dough in the fridge for half an hour I'm using these mini muffin tins to make the tops I'm using a six centimeter round cutter if you don't have one you can use a cup that's about the same size I like to roll the pastry out on cling film but it's fine to do it on a floured roll it to about 3 millimeter thickness that's how I found the easiest way to place them on the tin is to cut a little bit off the corner and then fold them around like that and I have lightly sprayed a tin with oil I'm pressing the base you down to make it thinner and then I cut the excess off [Music] this is how many I made with the amount of faces so if you like you can divide the recipe in half break the pastry well with the fork and place it in the freezer for at least 30 minutes before baking place the water and sugar in a saucepan over a medium low heat without stirring until the sugar has dissolved and increase the heat to medium-high and bring it to a boil remove the pan from the heat and carefully pour the cream and butter [Music] [Applause] [Music] when the caramel is cooled enough add salt to taste [Music] I have used some white and dark chocolate to decorate the top [Music]
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