Ingredients
Method
1.Make pastry. Process flour, sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. Roll half the pastry between sheets of baking paper until 3mm (1/8-inch) thick. Repeat with remaining pastry. Place on trays; refrigerate 30 minutes.
2.Grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans. Cut 24 x 7.5cm (3-inch) rounds from pastry; press rounds into pan holes. Prick bases of cases well with a fork. Refrigerate 30 minutes.
3.Preheat oven to 200°C/400°F.
4.Bake pastry cases about 12 minutes. Cool 30 minutes.
5.Reduce oven to 160°C/325°F.
6.Combine nuts and cornflour in medium bowl; stir in sugar, honey, butter, eggs and cream. Divide filling into cases.
7.Bake tarts about 25 minutes. Cool tarts in pan. Refrigerate 30 minutes.
8.Meanwhile, make espresso cream. Beat ingredients in small bowl with electric mixer until soft peaks form.
9.Serve tarts with espresso cream.
Make sure the tart cases are cool before putting the filling in, otherwise, the filling mixture will seep into the warm pastry and make it soggy.
Note
