Hungarian raisin and nut tartlets - recipe with photo on Mcooker: best recipes

Hungarian tartlets with raisins and nuts

Category: Bakery products

Kitchen: Hungarian

Hungarian tartlets with raisins and nuts

Ingredients
Dough:
Zest of half a lemon
Butter	100 g
Wheat flour	150 g
Salt	pinch
Sour cream	100 g
Milk	5-10 ml
Filling:
Walnuts	100 g
Raisins	100 g
Eggs	1 PC.
Sugar	50 g
Milk	50 ml
Vanilla
salt	pinch
butter at room temperature	70 g

Cooking method

These tartlets are traditional Hungarian baked goods for Christmas. Sweet mixture of raisins and nuts in a crispy buttery basket. That is why it is a traditional winter dessert.
Dough:
Mix flour and salt in a bowl of a food processor with a knife attachment
Chop very cold butter into small pieces. Just mix it with flour and send the bowl to the freezer for a few minutes. We need some very cold ingredients. Add the zest
We start the food processor in the ripple mode until a large crumb is formed.
Pour in very cold sour cream with the engine running. The dough must be moist enough to form a lump. If the dough does not stick, add milk until a lump forms.
We form the dough into a ball, flatten it slightly, wrap it in foil and send it to the refrigerator for at least 30 minutes.
Roll out the dough to a thickness of 3 mm on a floured working surface. We cut out circles with a diameter of 10 cm.The weight of each such workpiece is about 35 g.

We carefully transfer the blanks into the muffin mold. To do this, we pick up and press the dough in the form of the letter "X". We shift it into the form and straighten it along the walls. It is desirable that the edges of the dough protrude above the mold. Cover the baking sheet and place in the refrigerator.

Filling:
Pre-fry the nuts, peel them as much as possible and chop coarsely.
Mix nuts with raisins in a separate container.
In a food processor, mix room temperature butter, sugar, eggs, milk, vanilla and salt until smooth. The mixture may be patchy with lumps of butter.
Pour 60 g of the resulting mixture to the nuts and raisins. Mix gently until smooth.
Put 2 tsp in each tartlet. nut-raisin filling.
Pour 2 tsp on top. sweet oil mixture. The tartlet should be at most ¾ full.

We bake tartlets in an oven preheated to 180C for 30 minutes. The temperature inside the filling should reach 90C. Take it out of the oven and let it cool in the mold for 30 minutes. We take out the tartlets. Cool completely on a wire rack.