Hickory Nut Tarts
QimiQ Benefits
- Quick and simple preparation
- Baked goods remain moist for longer
- Prevents moisture migration, pastry remains fresh and dry for longer
- Longer presentation times possible under proper refrigeration
- One bowl preparation
- Real dairy cream product, cannot be over whipped
- 1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
Minutes
15
Difficulty
easy
Ingredients
For 10 Tart(s), Ø 4 inches
10
Pre-baked sweet tart shell(s) Ø 4 inches
For the filling
135g
QimiQ Classic, room temperature
25g
Butter, melted
100g
Brown sugar
230g
Corn syrup
135g
Whole egg(s)
pinch(es)
Salt
180g
Hickory nuts, halved
For the topping
480g
QimiQ Whip, chilled
225g
Granulated sugar
2g
Vanilla extract
30ml
Lemon juice
Preparation
- Pre-heat the oven to 325° F (conventional oven).
- For the filling, whisk QimiQ Classic smooth. Add the butter, sugar, corn syrup, eggs and salt and mix well. Chill for 4 hours.
- Half fill the tart shells with the halved hickory nuts. Pour the mixture over the nuts to fill the tart shells and bake for 35 minutes, or until set.
- For the topping, whip the cold QimiQ Whip and sugar until the required volume has been achieved, ensuring that the entire mixture is incorporated (including bottom and sides of bowl).
- Add the vanilla and lemon juice and whip for a further 30 seconds. Use to decorate the cold tarts.
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