Walnut Little Cakes

Ingredients

• 250 g flour
• 0.5 tsp Baking powder
• 80 g sugar
• 1 packet vanilla sugar
• 1 egg
• 1 tsp rum (for the dough)
• 125 g butter
• fat (for the molds)
• 1 tbsp breadcrumbs
• 2 tbsp brown sugar
• 3 tbsp honey
• 4 tsp rum
• 50 walnut halves

Instructions

1. 1.

   Mix the flour with the baking powder, sugar and vanilla sugar. Add the egg, 1 tsp rum and the cold butter and knead into a smooth dough. Wrap in cling film and refrigerate for 30 minutes. Roll out the shortcrust dough on a lightly floured surface. Lightly grease the tartlet molds (11 cm) and dust with breadcrumbs. Cut circles with the molds and place the dough into the molds.

2. 2.

   Preheat the oven to 200 °C fan or conventional heat and bake the tarts on the middle rack for 18–20 minutes. Transfer to a wire rack and cool. Dissolve the sugar in 2 tbsp water, add honey and rum and caramelise. Add the walnuts and spread the mixture over the tarts. Cool and serve.