Paleo Camembert Tarts with Maple Candid Walnuts and Honey and Thyme Drizzle

• 300g ground almonds
• 50g Butter
• 1 Egg
• Pinch salt

Step 1

Put all of the ingredients into an electric whizzer and blend together until a dough is formed.

Step 2

Wrap in Cling Film and place in the fridge for up to an hour.

Step 3

Once chilled, roll between two pieces of non-stick parchment paper until you have reached a thickness of about three millimetres. Try and get it as even as possible to ensure that the pastry cases bake at the same time.

Step 4

In a small pie tray, grease each of the individual cups with a bit of butter on your finger, and then using a pastry cutter, cut circles big enough to fit the individual pieces. Press them in and then bake blind for eight minutes at 180⁰, and leave to cool.

• 100ml Maple Syrup
• 50g Walnuts

Step 1

Pour the maple syrup into a wok and bring it to the boil.

Step 2

Add the walnuts and stir continuously until the maple syrup begins to granulate. You will see it go to a dark brown colour and then start to stick slightly to the bottom of the pan. Keep stirring continuously, and eventually the syrup turns to sugar and sticks to the walnuts. Once this has happened, remove immediately and place on a piece of non-stick parchment and set aside to cool.

• 6 Cloves Garlic
• 100ml Honey
• 100ml Balsamic Vinegar
• 10 Sprigs Fresh Thyme

Step 1

Blend together the garlic and thyme in an electric whizzer.

Step 2

Add to a saucepan with the honey and balsamic, and cook on a low heat for about 15 minutes. This will allow all the flavours to steep into the liquid.

Step 3

Drain through a sieve to get all the bits out, and set aside to cool.