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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
3 ounces cream cheese |
8 ounces butter |
6 ounces plain flour |
4 ounces chopped pecans or 4 ounces walnuts |
1 egg |
1 tablespoon butter |
5 ounces soft brown sugar |
1 teaspoon vanilla essence |
2 1/2 tablespoons milk |
1 1/2 ounces butter |
1 tablespoon caster sugar |
6 ounces icing sugar, sifted |
Directions:
1. Pastry: Mix together the cream cheese, butter, plain flour until it forms a ball.
2. Chill this for an hour.
3. Roll the pastry and place inside small tart tins.
4. Put a few nuts in the bottom of each tin.
5. Filling: Mix together the egg, butter, brown sugar, essence and the remaining nuts till fluffy.
6. Pour this mixture into the tins.
7. Bake in an oven preheated to 180 Degree C for 30 35 minutes until firm.
8. Cool on a wire rack.
9. Caramel Icing: Warm the milk and butter in a small saucepan.
10. In another small pan, heat the caster sugar over medium heat until golden.
11. Remove both from heat and pour the milk mixture over the caramel.
12. Return to a low heat and stir until dissolved.
13. Gradually add in the icing sugar and beat until smooth.
14. If its too thick, add a little milk to give a spreading consistency.
15. Spread this over the tarts and top with a whole nut.
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