The Tartlet recipe

… I'm ignoring the weather forecast and pressing on regardless.

This is where my freezer came into its own – a little while ago I experimented with tartlet cases, bagged them, uncooked ready for filling and into “the store cupboard” aka my freezer they went, for another day.

Here it is – a tartlet case made from wholemeal flour and blitzed walnuts and Parmesan cheese, which I thought would make a perfect receptacle for anything that took my fancy!

The Tartlet recipe

200g plain wholemeal flour

pinch of baking powder

75g unsalted butter

25g Parmesan cheese, finely grated

50g walnuts, finely blitzed

ice cold water

Using a small Kenwood mini food processor, blitz the walnuts.

Using a standard size food processor place the flour, baking powder and butter and blitz until you have breadcrumbs, then add the Parmesan cheese and blitzed walnuts to combine. Add a drop of ice cold water and blitz again until the pastry comes together (do not over blitz). Tip the pastry out onto a sheet of clingfilm, using the film gather the pastry together into a ball and fridge for at least 30 minutes.

After resting the pastry, lightly flour a work surface with a little wholemeal flour, roll out, using a 10cm fluted cutter cut 6 shapes to the thickness of a pound coin and line the tart tins, pressing gently to the the edges. Bag and freeze, uncooked.

10cm fluted cutter

10x2.5cm tart tin

… now for the filling