Ingredients for the bottom of the tower: 80g butter, 135g flour, 1 egg yolk, 1 sugar powder, 20g salt, 3g milk, 20g

For the filling, mixed nuts, 250g cream, 200g white sugar, 70 gram of honey 40 grams of sea salt a pinch

How to make sea salt caramel nut tart

First prepare the ingredients. Here we use Schuckman sugar powder and low-gluten flour. This sugar The powder packaging is very convenient to use and moisture-proof~~ The mixed nuts will taste better if there are more macadamia nuts~~ For butter, choose fermented butter

After the butter is softened, add powdered sugar and stir with an egg beater until smooth

Add flour into the smooth butter and use a spatula to mix roughly into a granular shape. Be careful not to over mix.

Slowly add egg yolk and milk and continue to press the dough with a spatula to allow the liquid to be fully absorbed. , move to a plastic bag and press into a ball with your hands. . Be careful not to over-knead to avoid gluten

Put the dough in the refrigerator overnight

Take out the dough the next day, warm it up slightly, divide it into six parts, roll it into thin slices and press it Put it into the mold, remove the excess dough around the mold, arrange the shape, and put the mold with the tart shell in the refrigerator for more than 1 hour. . .

Refrigeration plays a role in relaxation, which is very helpful for shrinking after baking. It is not recommended to omit it

After the relaxation is completed, take out the bottom of the tower from the refrigerator, use a fork to make some small holes in the bottom, and put a small piece of oil paper Then put the baking heavy stone on top, preheat the oven to 185 degrees, put it in the bottom of the tower, bake for 15 minutes, take out the bottom of the tower, remove the oil paper and heavy stone, and continue baking for about 15 minutes, until the bottom of the tower is colored and cooked

Making the filling

Put the cream, sugar and honey into a pot. Choose a deeper pot to prevent it from boiling. Turn on medium heat and simmer slowly

Simmer until it starts. After it turns brown, continue to cook for a few minutes until it turns amber. During this period, pay attention to boiling. You can turn down the heat to prevent it from boiling. Do not stir during the entire cooking process! Be sure not to stir. Stirring will separate the sugar and make it impossible to boil the syrup

After the syrup is boiled, turn off the heat, pour in the nuts, sprinkle with a pinch of sea salt, and stir quickly to coat the nuts with the syrup

Put the stuffing into the bottom of the tower and let it cool before eating. It can be stored in the refrigerator