Saturday, 27 November 2010

Crosata filled With Pecan and Caramel - Daring bakers November 2010

I so much wanted to make a savoury tart this month as we could choose our own filling, and in the foroum iI dod see so many savoury delicious creation, and if I had made a savoury one my dear hubby would have been really Happy B.
But the sweet lover in me went and did the sweet any ways :-)

The 2010 November Daring Bakers’ challenge was hosted by Simona of  briciole .She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Ingredients:
•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
Method
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.



44 comments:

jayasree said...

Liked the creamy rich filling...

Audax said...

I love how you put the mini tarts in paper cupcake holders they look so cute. Pecan and caramel sounds so delicious well done. Cheers from Audax in Sydney Australia.

RAKS KITCHEN said...

I am love pecan and caramel both,looks so so yummy and pretty,I wish I could have some!

Divya Kudua said...

Yum..the last pic is calling out to me!!!

Pavani said...

They look amazing. Such a cute single bite dessert. Will have to try soon.

Malar Gandhi said...

Looks beautiful and inviting. Belated thanksgiving wishes to u and ur family. Hope you guys had a blast

Akila said...

what a lovely dish.... superb...

Priya said...

Wwow such a tempting filling..very tempting and cute looking crosata..

Lena Rashmin Raj said...

i had tried a similar ercipe before 2 months..butterscotch and dry friut tart.. this looks super yummy HC.. :)

Jaya said...

Such a refreshing cute desert happy, droolworthy..hugs and smiles

Pavithra said...

Wow Finla , the pecan caramel is my another fav filling..looks so good wish to have one from your delicious treat.

Simona said...

Nice combination of ingredients and lovely paper holders!

Rachel said...

Am glad you did a swee filling because it sounds totally delicious.

Aparna said...

Couldn't disappoint your sweet tooth, huh? Love your mimi crostata. Perfect one bite dessert. :)

Ivy said...

They sound wonderful.

indosungod said...

Looks fantastic, if only I had the guts to try it out.

Deeba PAB said...

Pecan and caramel? YES PLEASE Finla, yes puh-lease! What a great flavour combination, and what sweet little bites. I tried very hard to go towards savoury too, but got tempted to go sweet...sigh-so what's new!!

veena krishnakumar said...

Looks so cute:-)

Swathi said...

Pecan and caramel Corstata sounds delicious. I opted savory version. This one looks awesome.

Swapna said...

Caramel tarts are my fav.....love this pecan and caramel combo Finla:)...

alice said...

These look so gooey and sticky and sweet. I would definitely not mind getting messy in order to eat one of these!

shifa firoz said...

drooooooollling Finla!!!

Renata said...

You made mini Crostate too! How lovely and delicious looking! I can't resist the mini versions!!

Penny said...

These look so cute and pretty! I think they are a great combination.
Have a great week from Penny (Sweetsadiesbaking) in Toronto.

DEESHA said...

this is soo yummy Finla .. nice click too

Rosa's Yummy Yums said...

Those are so scrumptious looking! That is the perfect filling. Yummy!

Cheers,

Rosa

Bong Mom said...

Yeah HC, you do love sweets :-) And that makes you a sweeet lady

Ananda said...

Oh wow this sounds super delicious :)

Gulmohar said...

Yumm yumm..Guess yu enjoyed the challenge..I would go for the sweet one ,just like you ;-)

Cynthia said...

Ouuuu, heavenly morsels.

Sowmya said...

What a wonderful combination - creamy and crunchy caramel and pecan! I'd love to grab them all!

Kris Ngoei said...

Love the combination of pecan and caramel. Excellent filling :-)

Angie's Recipes said...

Pecan and caramel in pastry...that's definitely a winner combination.

Bharathy said...

Cuuuute and yummy tarts, HC!..Loving them :)
Nowadays, it's like I post and wait for you till u leave your first comment!...missed you lately that way!...and there you are!!! ;) ;)thanks a bunch for the wishes, girl! :)

Laavanya said...

That looks divine - am a big fan of caramel.. so is my husband. Can't wait to surprise him with this... bookmarked!

Jagruti જાગૃતિ said...

wow..wow..wow..love to have it right now..yummy :))

Lawyer Loves Lunch said...

These tarts are just perfect! I can't believe how pretty they are. Bravo!

Helene said...

What a great dessert. I would love to try.

Juliana said...

OH1 These little tarts filled with pecan and caramel look delicious, love the small size...SO cute :-)

kothiyavunu.com said...

sounds brilliant & looks yum..Never tried crosata..i shud try it some time.

Cham said...

Tart with cupcake liner sounds great for party time- no fess around :) I would love for savory one but the pecan and caramel looks luxurious!

Vandana Rajesh said...

Tarts look very impressive with the cupcake liners...can't wait to have a bite.

Sophie said...

These mini tartlets with the tasty filling look just stunning & fabulous!!

MMMMMMMMM,..fab food!

lissie said...

caramel and pecan...what a lovely combination! delicious tarts!