Caramel Almond Treats

It felt wrong to call these gorgeous gooey, nutty tarts by that very pie implied name! These are too much of a treat to be called anything but that!

In fact they are a treat for two reasons: firstly because they are so moreish and delicious that they should be treated just as a special occasion morsel, and secondly because it was such a privilege to have the recipe shared with us by a very special and talented lady.

The recipe is a famous favourite of Dale Jackson, our General manager’s, mother. Dale grew up eating these treats, probably not abiding so much by the first name sake rule. So when his mother lovingly and generously shared the recipe with Tanda Tula kitchen Dale felt it necessary to show the respect and care they deserved.

Dale donned in a kitchen apron got into the kitchen and showed the chefs how these treats were properly made. We have decided to share the recipe with you, unfortunately without Dale’s help!

NOELEENS ALMOND TART

Pastry

125g butter, cold

100g castor sugar

Pinch of salt

250g cake flour

2 egg yolks

30ml ice water if necessary

Cream together butter, castor sugar and salt. Add the flour and mix then add egg yolks and mix. Add a little ice water if necessary. Roll into a sausage and clingwrap. Store in the fridge. Cut slices and line a pie plate pushing together.

Filling

250g margarine/butter

8tbsp sugar

4tbsp milk

2tsp vanilla essence

200g flaked almonds

In a big pot, melt the butter and then add the rest of the ingredients. Boil on high for approximately 10 to 15 minutes stirring all the time to avoid it burning on the bottom. Boil until it becomes a ball coming away from the sides of the pot. Pour quickly into the pie crust and bake at 180o for approximately 30 minutes until crust is nicely browned.

Enjoy!


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