How to make
2-1/2 cups (625 mL)All-purpose flour
2 tsp (10 mL)Granulated sugar
1 tsp (5 mL)Salt
1 cup (250 mL)PC®Black Label Normandy Style Unsalted Cultured Butter, Cold
1/2 cup (125 mL)Ice water (approx)
2/3 cup (150 mL)PC® Black Label Toasted Sesame Caramel Dessert Sauce
1/4 cup (50 mL)PC® Black Label Normandy Style Unsalted Cultured Butter
2 tsp (10 mL)White wine vinegar
1 tsp (5 mL)PC®Black Label Madagascar Bourbon Pure Vanilla Extract
1 cup (250 mL)Roasted unsalted hazelnuts, roughly chopped
- Sea salt, for garnish (optional)
How to make
- Step 1
Pastry: Whisk together flour, sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives until in pea-sized pieces. Make well in centre; pour in ice water. Stir with fork just until pastry comes together when gently pressed, adding more ice water, 1 tsp at a time, if necessary. Knead gently to form ball; divide in half. Shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour.
- Step 2
Mist wells of 12-count muffin tin with cooking spray; set aside. Working with 1 disc at a time, roll out pastry on floured work surface to 1/8-inch (3 mm) thickness, dusting with flour as necessary to prevent sticking. Using 4-½-inch (11 cm) round cutter, cut out 12 rounds total. Fit rounds into wells of muffin tin to make pastry shells. Refrigerate 30 minutes.
- Step 3
Preheat oven to 400°F (200°C).
- Step 4
Filling: Whisk together eggs, dessert sauce, butter, vinegar and vanilla in separate large bowl until smooth. Divide egg mixture and hazelnuts among pastry shells.
- Step 5
Bake until pastry is golden and filling is bubbly, 18 to 20 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack 15 minutes. Carefully lift out of pan. Sprinkle with sea salt (if using). Serve warm.