Honey-walnut crown tartlets recipe | Sainsbury`s Magazine
Indulge in these honey-walnut crown tartlets, featuring a British-inspired twist on the classic pecan pie filling, and elevate your coronation celebration
Ingredients
- 1 x 320g sheet ready-rolled shortcrust pastry
- 25g butter, melted and cooled, plus extra to grease
- 75g honey
- 1 medium egg, beaten
- 50g light brown sugar
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp vanilla extract
- 20g plain flour
- 100g walnuts, chopped
- sugar cake sprinkles (we used Dr Oetker ‘glamour & sparkle’)
- edible glue
- 8 Dr Oetker milk chocolate gold pearls
- edible gold spray
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