Caramelized walnut tartlet with maple syrup

Step 1: Directions

1. Line tartlet tins with the shortcrust pastry and blind bake for 10 minutes at 340°F (170°C).
2. Melt the butter with the maple syrup and brown sugar, bring to a gentle boil for 2 minutes.
3. Remove from the heat, add the beaten egg and mix well.
4. Stir in the coarsely chopped walnuts and a pinch of salt.
5. Pour the mixture into the pre-baked tart shells and bake for 15-20 minutes at 170°C, until the filling is golden brown and set.
6. Allow to cool before serving.

Step 2: Plating-Up

1. Plate up and add a generous amount of chopped walnuts at your own liking.