WE are always being told to eat more nuts. Maybe a recipe using walnuts that also includes cream, sugar and maple syrup isn’t exactly what the health experts had in mind, but we all deserve a treat now and again, don’t we? The diets can start tomorrow.
These strawberry tartlets look impressive, but are actually super-easy to make.
Thanks to California Walnuts for this little taste of summer.
1- 1½ cups California walnut pieces
2 tbsp butter, softened
1 tbsp maple syrup
1 tbsp brown sugar
1 cup strawberries, diced
2 tbsp Grand Marnier liqueur
1 carton double cream, whipped
6 large strawberries for decoration
Preheat oven 190C/170C fan/ gas 5.
In a food processor, pulse together walnuts, butter, maple syrup and brown sugar until crumbly.
Divide mixture among six 7cm non-stick tart shell moulds, pressing into bases evenly.
Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from moulds.
In a medium bowl, combine strawberries with liqueur and spoon ¼ cup into the base of each tart.
Pipe or spoon ¼ cup of whipped cream on to one tart. With a knife, slice a side off a large strawberry and press a 2.5cm diameter maple leaf cookie cutter into the strawberry to form a maple leaf. Place the maple leaf-shaped strawberry on a tartlet.
Repeat with remaining three tarts.