Walnut Tartlets
Indulge in the irresistible charm of these buttery, golden-brown Walnut Tartlets, a perfect bite-sized treat that combines a crisp, flaky pastry shell with a luscious walnut and honey filling. This elegant dessert starts with a simple, tender shortcrust pastry made from scratch, blind-baked to perfection for the ultimate crunch. The filling is a decadent medley of finely chopped walnuts coated in a rich mixture of honey, brown sugar, and cream, lightly infused with vanilla for a warm, aromatic touch. Perfect for holidays, dinner parties, or an afternoon indulgence, these tartlets are easy to prepare yet stunning to serve. With their balance of sweetness and nuttiness, they make an unforgettable addition to any dessert spread.
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Recipe Information
Ingredients
- 180 g All-purpose flour
- 120 g Unsalted butter (cold, cubed)
- 50 g Powdered sugar
- 1 large Egg yolk
- 1 tbsp Chilled water
- 150 g Walnuts (finely chopped)
- 100 g Honey
- 60 ml Heavy cream
- 1 tsp Vanilla extract
- 50 g Brown sugar
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup tartlet pan.
In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter, and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles fine breadcrumbs.
Add the egg yolk and chilled water. Gently knead the mixture until it forms a smooth dough. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Roll the chilled dough out on a floured surface until it is about 3mm thick. Use a round cookie cutter to cut out circles slightly larger than the tartlet molds. Press the dough circles into the tartlet molds, trimming any excess dough.
Prick the base of each tartlet with a fork to prevent puffing during baking. Place the tartlet molds on a baking tray and blind bake them for 10 minutes, using parchment paper and baking weights or dry beans. Remove the weights and paper, and bake for another 5 minutes until lightly golden.
While the tartlet shells cool, prepare the filling. In a medium saucepan, combine the honey, heavy cream, brown sugar, and salt. Cook over medium heat, stirring gently, until the sugar dissolves and the mixture begins to bubble.
Reduce the heat to low, stir in the vanilla extract, and add the chopped walnuts. Mix well to coat the walnuts evenly.
Spoon the walnut mixture into the cooled tartlet shells, filling them evenly to the brim.
Bake the filled tartlets in the preheated oven for 10 minutes, or until the filling sets and the edges are golden brown.
Allow the tartlets to cool completely in the molds before gently removing them. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 23.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
