Tartlets

Mini Walnut Tartlets

Makes about 4 dozen.

These bite size treats are easy to make and fun to eat. They are light with a flaky pastry and crunchy filling.

They also freeze well.

DOUGH:

  • 8 Tablespoons chilled unsalted butter, cut into small pieces

  • 3 ounces chilled cream cheese, cut into small pieces

  • 1 cup unbleached all-purpose flour

 FILLING:

  • 1 generous cup walnuts, toasted, coarsely chopped

 OTHER INGREDIENTS:

  • 2 large eggs, at room temperature

  • 2 tablespoons unsalted butter, melted

  • 1 generous cup dark brown sugar

  • 1 teaspoon vanilla extract

TO MAKE THE DOUGH:

  1. Place the butter, cream cheese and flour in a food processor and pulse until the dough clings to the blade.

  2. Turn out the dough into a lightly floured surface and knead into a smooth ball. Cut the dough into 4 pieces, roll each piece into a ball, flatten the ball and dust lightly with flour.

  3. Wrap in cling wrap and refrigerate for at least 1 hour. 

TO MAKE THE FILLING:

  1. In a measuring cup (it is easier to pour afterwards) whisk the eggs, sugar, butter and vanilla until smooth, about 2 minutes. 

 PREPARATION:

  1. Preheat oven to 350F. 

  2. You will need 4 mini-muffin pans, each with 12-depressions, 2 inches in diameter.  

  3. Wait until dough is malleable and work with one piece at a time.  On a lightly floured work surface with a floured rolling pin, roll out the dough as thinly as you can. With a 3-inch cookie cutter, cut out circles and place in the UNGREASED muffin pans. Do the same with the rest of the dough.

  4. Fill each tartlet with a ½ teaspoon walnuts, then add 1 teaspoon of the egg-sugar mixture.

  5. Bake for about 25 minutes, the edges should be light brown.

  6. Unmold and cool on a cookie rack.

NOTE:

If you prefer you can roll out the dough between 2 floured sheets of cling wrap.  Scraps of dough can be used as well.