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Baklava Honey Nut Tarts

Try this updated tart and surprise your family with a new twist!
Course Dessert
Cuisine Greek
Keyword Greek, honey, nuts, tart
Author Mary Platis

Ingredients

Filling

  • 1 cup heavy cream
  • 1/3 cup honey
  • 1/4 cup granulated sugar
  • 3 tablespoons butter
  • 3 cups assorted nuts - walnuts, almonds and pecans
  • 1/2 cup golden raisins-optional

Dough

  • Makes 7 -4 3/4 inch fluted tart shells
  • 13 tablespoons butter, cut into small pieces
  • 1/3 cup confectioner sugar
  • 1 large egg yolk
  • 1 /12 cup all-purpose flour
  • 1 tablespoon heavy cream

Instructions

Tart Dough

  1. Let the butter sit at room temperature for 10-15 minutes, but still cool.

  2. Place the confectioner sugar in a mixer or a medium bowl.

  3. Add the butter and using the paddle attachment or a hand mixer, cream the sugar.
  4. Scrape down the sides, and add the egg yolk. Scrape again.
  5. Add half the flour and beat until crumbly.
  6. Add the second half of the flour and cream.
  7. Beat until dough forms a sticky consistency.
  8. Shape the dough into a disk, wrap in plastic, and refrigerate for 45 minutes to an hour.
  9. Cut the dough into 7 equal pieces, and roll out into 5 1/2 inch rounds.

  10. Place in tart shells, and place in the freezer for 30 minutes.

  11. Bake at 375 degrees for 10-12 minutes, to partially bake the shells.

Filling

  1. Combine the cream, honey, sugar, and butter in a small saucepan and bring to a boil over medium heat. Simmer for exactly 1 minute.

  2. Remove from the heat, add the nuts and stir to coat.
  3. Divide the nut mixture among the partially baked tarts, mounding in the center.
  4. Bake in a 375 degree oven for 20-25 minutes until the filling is bubbling round the edges.
  5. Remove from the oven and let sit for 30 seconds.
  6. Remove tart from the form and serve warm.
  7. Drizzle with honey and serve with vanilla ice cream.