Walnut Tarts
Walnut Tarts
Ingredients
- Walnuts 50 gm
- Cream cheese 50 gm
- Butter, softened 50 gm
- Flour 50 gm
- Salt a pinch
- Walnuts 85 gm
- Egg yolk 1
- Light brown sugar 50 gm
- Maple syrup 2 tbsp
- Vanilla essence ½ tsp
- Butter, melted 1 tbsp
- Salt a pinch
- Heat oven to 180C. To make the pastry, grind the walnuts in a food processor until finely ground, then pulse in cream cheese, butter and flour and a pinch of salt until the dough just comes together. Lightly flour your hands to prevent sticking, then roll the dough into small balls. Use your fingers to gently press them into the bottom and up the sides of a 12-hole mini muffin tin. Chill in the fridge while you make the filling. Toast the walnuts in a dry frying pan for 3-5 minutes until lightly toasted. Cool a little, reserve few of them, then roughly chop the rest. Whisk the egg yolk, brown sugar, maple syrup, vanilla essence and melted butter with a pinch of salt, then stir in the chopped walnuts.
- Bake the pastry cases for 5 minutes, then remove from the oven. If the pastry has puffed up a little, gently press it down with a teaspoon or your fingers. Spoon 1-2 tsp of the filling into each of the pastry cases, then top each with a whole walnut. Bake for 15-20 minutes or until the crust turns golden and the filling is set. Leave to cool a little in the tin. Eat warm with some cream whipped up with maple syrup.
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