•1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1)
or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
•1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
•a pinch of salt
•1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
•grated zest of half a lemon (you could also use vanilla sugar as an option, see Note 2)
•1 large egg and 1 large egg yolk, lightly beaten in a small bowl
1.Whisk together sugar, flour and salt in a bowl.
2.Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice
3.Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
4.Add the lemon zest to your flour/butter/egg mixture.
5.Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
6.Knead lightly just until the dough comes together into a ball.
7.Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
Now, you can roll out the dough then fit into the tartlet tins. Or, pinch about 1 -1/5 tsp of dough and press into the tins to distribute the dough evenly. Just remember not to create a very thick shell.
Grease the tartlet shells. You can roll out the dough then fit into the tartlet tins.
Place the tart tins on a baking tray. Bake these tartlet shells for 10-12 mins at pre-heated oven of 350F (170c) or until lightly golden. Cool. When the tins are cool enough to touch, squeeze each tin gently with your thumb and forefinger, turn it upside-down and let the tartlet shell drop into the palm of your hand.
½ cup (100g) castor sugar
2 tbsp unsalted butter
1/3 cup heavy cream, room temperature
½ cup pecan, toasted and chopped
2 tsp honey
Put sugar un a heavy-bottomed saucepan over low heat. Stir occasionally with wooden spoon until sugar dissolves. Increase the heat to medium high and cook, without stirring, until the sugar caramelized with nice dark color. Turn off the heat, add butter, then, cream. Stir until everything blends together. Stir in the chopped walnuts and honey white the cream is hot. Cool for at least 30 mins, then spoon about 1 tsp of filling into each baked shell.