This recipe makes several tartlets but you will find that they disappear very quickly. This is an ideal pastry to prepare in advance for the Christmas festivities. The cheese dough is tender, flavorful and flaky. If you mix the dough in a food processor, the butter and cheese should be a little colder than room temperature. The molds used are 1 ¾ in(4.5 cm ) in diameter.
Yeald 72 tartlets
Set the oven rack in the center of the oven. Preheat at 325°F (160°C).
In a large bowl, using a whisk, beat the eggs, brown sugar and vanilla until combined. Add the nuts. Reserve.
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.
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.
Repeat the previous step with the other two pieces of dough.
Ingredients
Directions
Set the oven rack in the center of the oven. Preheat at 325°F (160°C).
In a large bowl, using a whisk, beat the eggs, brown sugar and vanilla until combined. Add the nuts. Reserve.
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.
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.
Repeat the previous step with the other two pieces of dough.
