Nut Encrusted Tart Shell

NETS - Nut Encrusted Tart Shell. It's always good to have a short name for your special recipes. "Mom, can we have nets for dessert?" Ok, so maybe we won't go with that but consider the wonder of a crunchy nut infused tart shell. This will become the center piece of a magnificent dessert.

Today I'll show you how to make these tart shells (one with nuts, one without) and I'll leave you to work out what sweet delight you fill them with. However, here are some suggestions:

• custard filling with a swirl of tangy berry syrup
• chocolate mousse or ganache with piped rosettes of whipped cream or white chocolate
• fresh fruit smothered in a coating of light syrup
• Sliced tinned peaches layered with blackberry's and blueberry's and topped with whipped cream
• coffee mousse with fresh whipped cream

You get the picture...there are nearly limitless options to thrill and excite your family or guests.

Let's get started.

Tart Shell Base

• 100 grams (4 oz) flour
• 1/4 tsp dried yeast
• pinch of salt
• 20 grams sugar
• 55 ml (2 fl oz) lukewarm water
• 1 tsp olive oil
• 6 almonds

Put the yeast in a bowl and dissolve/mix with the warm water. Add the flour, oil, salt and sugar and mix together. Tip out the dough and gently mix into a ball. Place this back in a covered bowl and leave for a couple of hours or until it has doubled in size.

Chop up your almonds then put them in a pan over a low heat until lightly browned. Keep a close eye on this as nuts burn quickly.

Take your risen dough and roll it out a little larger then your tart tin.

Sprinkle the chopped almonds over the surface of the dough and gently roll in. Then take your dough, turn it upside down and place it nut side out into the tin so that 2 cm or so remains above the rim of the tin. Repeating for emphasis, the nut-side of the dough should be touching the metal of the baking tin.

We've made two tarts so you can see the comparison between a standard dough and our nut infused dough.

Leave your tarts for another hour or so until they have risen a little more. Then gently using your fingers press the sides of the dough into the tin. We've then placed some baking paper into the dough and dropped in a pile of ceramic cooking balls to help retain the shape of the tart shell. The balls are not essential, but without them the dough is likely to rise in the center and sides during cooking, potentially distorting the shape.

Cook your tart shells for around 10-15 minutes at 180 C (360 F) or until cooked. Turn the shells out of the tins and allow to cool.

You'll see some evidence of nuts inside the shell, but the real joy comes when you inspect the outside. You'll see the glorious nuts peeking out like exquisite jewelry around the neck of a princess.

Fill these sweet tart shells with your favorite filling and serve on a flat plate to your delighted guests.

I hope you enjoy making these tart shells. Please have a go and let me know what fillings you use.

Thanks for watching.