其实我也试过很多不同的挞皮，我本身很喜欢这个食谱，挞皮耐个三两天都依然是那么的香脆。这次我想试试Nestle 的Top n Fill Caramel所以就省掉弄焦糖的步骤。其实出来的效果也很好，而且也不会太甜。
Okashi啊，你这个“刚”东方口味也合西方心意的焦糖杂果挞 （caramel nut tartlets)我给它称之为“东方不败”！
Sweet Shortcrust Pastry
140g unsalted butter, at room temperature
70g icing sugar
a pinch of salt
2 tsp vanilla extract
40g ground almonds
40g ground almonds
260g pastry flour, sifted
90g unsalted butter, softened
75g caster sugar （I used 50g）
1 tsp vanilla extract
90g ground almonds
75g caster sugar
10g glugose syrup
100g whipping cream
50g unsalted butter
(I substitute the caramel cream with Nestle instant caramel cream)
Assorted Nuts and Dried Fruits
1）Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.
2）Preheat oven to 180 C
3）Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.
4）Using a 9.5 cm fluted pastry cutter, cut out 10 rounds from the pastry. Gently press cut dough into 10 round tartlet tins, prick centre with folk. Chill in the fridge for 15 minutes then bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.
5）Prepare almond cream. Beat butter and sugar until just combined. Add vanilla and mix. Add ground almonds, follow by eggs and mix well. Do not over mix. Pipe the cream into tart shells and bake for 20 minutes.
6）Prepare caramel cream. Place sugar and glucose in a saucepan and heat until sugar caramelise. Gradually add cream while stirring with a spatula. Mix until smooth. Remove from heat and leave to cool slightly. Add unsalted butter. ( I save this step by using Nestle instant caramel)
7）Bake assorted nuts in the oven for 20 minutes at 150 C without preheating oven.
8) Stir toasted nuts and dried fruits into caramel cream. Spoon mixture onto prepared shells and serve.
Recipe adapted from: Okashi-sweet treats made with love, pg 125