Toasted Pinenut Marzipan Tart | The Dessert Queen - Neelanjali | Sanjeev Kapoor Khazana

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TOASTED PINENUT MARZIPAN TART - (Serves - 4)

Ingredients

120 grams toasted pine nuts
200 grams short crust dough
110 grams castor sugar
1 egg
60 grams butter, melted
Refined flour (maida) for dusting
1 egg yolk
1 tablespoon fresh cream
Icing sugar for dusting

Method

1. To prepare pine nut filling, grind together pine nuts and castor sugar in a food processor into a fine mixture. Break in an egg and grind. Add melted butter gradually and grind into a smooth paste. Transfer in a bowl.
2. Preheat oven to 160° C.
3. Divide the dough into 4 equal portions and roll out two portions into semi-thick sheets, dusting with some flour.
4. Place the base of a tart mould in the center of each sheet and cut into discs leaving 1inch from all the sides of the base.
5. Line individual 3 inch tart moulds with each disc and trim off the edges.
6. Put the pine nut filling into the lined tart moulds filling ⅔ of it and spread evenly.
7. Roll out the remaining dough portions into semi-thick sheets, dusting with some.
8. Place the sheet on top of prepared tart moulds, trim off the excess and press the edges lightly to seal.
9. Beat together egg yolk and cream in a bowl and brush the mixture on top of prepared tart moulds and prick the above layer using a fork.
10. Place the moulds on a baking tray, put the tray into the preheated oven and bake for 30-35 minutes. Remove from oven, cool and demould.
11. Dust with some icing sugar and serve.
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