Mini Walnut Tarts - Mini Crostatini di Noce

Love What UEAT
Nov 12, 2024
2 min read

Updated: 13 minutes ago

Desserts & Treats#miniwalnuttarts #walnuttarts #tartelettes #walnuttartelettes #sugartarts #walnutcookies

Let’s make Zia Josie’s mini walnut tarts. It’s a simple, quick and easy recipe !

They are buttery sweet with a little crunch. Delicious ! You can also replace the walnuts with pecans, almonds or hazelnuts.

Ever since she shared her recipe with us, we have made these bite size tarts literally hundreds of times throughout the past decades.

They’re that good !

INGREDIENTS: DOUGH

3 cups (360 g) all purpose flour

2 sticks (227 g) unsalted butter (cubed room temp)

1 block (250 g) cream cheese (cubed room temp)

FILLING:

2 cups (500ml) crushed walnuts (or pecans, almonds,hazelnuts)

1 cup (250ml) brown or golden yellow sugar

1 tblsp. (15ml) vanilla extract

4 eggs (room temp)

This recipe makes between 48-56 mini tarts

DIRECTIONS: Oven temp: 350F (175 C)

Baking time: 30-35 minutes

DIRECTIONS DOUGH

PREPARING THE DOUGH: This dough is very easy to work with

1) In a food processor, add flour, butter & cream cheese. Pulsate/mix until dough starts to collect on the sides. With a spatula, scrape down the sides of the bowl to make sure all is well mixed.

2) Remove dough. Place on work surface. Collect & bind by hand.

3) Form dough into a large disc. Wrap with plastic wrap. Place in the fridge for one hour.

4) AFTER ONE HOUR: time to shape the dough into the mini cupcake tins.

NOTE: no greasing of the molds is needed as the dough contains butter

5) With a teaspoon, take a piece of dough. Roll to form a ball.

6) Start by flattening out the piece of dough with your hands. Place in the mold. Press the dough to fill the entire mold, including the sides.

7) Continue till all the dough is shaped into the mini cupcake tins. Set aside.Start preparing your oven.

Once that is done- leave your trays on the counter and preheat oven to 350 degrees and prepare to make the filling!

INGREDIENTS FOR FILLING

4 room temperature eggs

2 cups of crushed walnuts (you can also use pecans)

1 cup of brown sugar (or golden yellow sugar)

1 tbsp of vanilla extract

PREPARING THE FILLING

1) Add all ingredients to a bowl and mix until well combined.

2) Using 2 spoons, fill each tart shell 3/4 of the way. There is no baking soda or baking powder in the dough, so the tarts will not rise.

3) Once completed, place your tins in a preheated 350F(175C) oven. Bake for 30-35 minutes or until golden brown. Take a couple of peeks durinG the baking as everyone’s oven temperature may vary.

4) Once baked, let fully cool, before removing from the tins. If necessary, use a butter knife to gently loosen.