Preheat oven
to moderately hot 210C. Brush shallow patty tins with melted butter or
oil. Sift flour and cornflour into large mixing bowl, add chopped
butter, add chopped butter. Using fingertips, rub butter into flour for
2 minutes or until mixture is a fine crumbly texture. Add water, mix
until combined. Turn onto a lightly floured surface, knead 1 minute or
until smooth. Store, covered with plastic wrap, in refrigerator 10
minutes.
Roll pastry
out thinly. Cut into circles using a 7cm round cutter, press circles
into prepared tins. Prick pastry evenly with a fork. Bake 10 minutes or
until lightly golden; cool. Combine sugar and extra water in a small
pan. Stir constantly over low heat until mixture boils and sugar has
dissolved. Reduce heat, simmer, uncovered, without stirring 5-10 minutes
or until golden. Remove from heat, add cream and nuts, stir until
combined. Spoon into pastry cases; cool.
Note - Pastry
cases can be made up to 3 days ahead. Filling can be added a day ahead.
Store in airtight container. Unsuitable to freeze.
