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Miniature nut tartlets

Yields1 ServingPreparation1 hrCooking1 hr 30 minsTotal2 hrs 30 mins

This is an ideal pastry to prepare in advance for the Christmas festivities.

Filling
 3 large eggs
 14 g (1 tablespoon) of butter at room temperature
 450 g (2 1/4 cups) brown sugar
 2 teaspoons of pure vanilla extract
 240 g (2 cups) chopped pecans or walnuts
Dough
 375 g (3 cups) all-purpose flour
 340 g (1 ½ cup) butter at room temperature
 250 g (8 oz) cream cheese at room temperature
1

Set the oven rack in the center of the oven. Preheat at 325°F (160°C).

Garniture
2

In a large bowl, using a whisk, beat the eggs, brown sugar and vanilla until combined. Add the nuts. Reserve.

3

In a large bowl or in a food processor, combine butter and cheese until smooth. Using a wooden spoon or in a food processor, mix in the flour.

4

On a lightly floured surface, roll out a third of the dough to ¼ inch(6 mm ) and cut into 24 circles of 2 ½ in (6 cm) diameter. Line the 24-cavity miniature muffin molds with the pastry circles. Fill the molds 2/3 full with the walnut mixture; stir the mixture from time to time to evenly distribute the nuts. Bake for 25 to 30 minutes Cool for 1 minute, remove with a butter knife and cool on a rack.

5

Repeat the previous step with the other two pieces of dough.