Ingredients for Walnut Tartlets
- 1 cup (2 sticks) unsalted butter
- 4 ounces cream cheese (softened)
- ¾ cup granulated sugar + ½ cup granulated sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- Light Corn Syrup
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
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How to Make Walnut Tartlets
- **Make the Pastry:** In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, 4 ounces cream cheese (softened), and ½ cup granulated sugar until light and fluffy.
- Add 2 ½ cups all-purpose flour and ½ teaspoon salt. Mix until just combined. Do not overmix.
- Roll dough into 1-inch balls. Press each ball evenly into the bottom and up the sides of miniature muffin cups.
- Refrigerate for at least 30 minutes.
- **Make the Filling:** In a medium bowl, lightly beat 2 large eggs.
- Stir in ¾ cup granulated sugar, ¼ cup light corn syrup, 4 tablespoons (½ stick) unsalted butter (melted), 1 teaspoon vanilla extract, and 1 cup chopped walnuts.
- Spoon 1 tablespoon of the filling into each prepared tart shell.
- Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Let cool in the muffin tin for 5 minutes before gently removing the tartlets.
- Cool completely on a wire rack before serving.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
325g
Fat
237g
Carbs
65g
