Makes about 4 dozen.
These bite size treats are easy to make and fun to eat. They are light with a flaky pastry and crunchy filling.
They also freeze well.
DOUGH:
8 Tablespoons chilled unsalted butter, cut into small pieces
3 ounces chilled cream cheese, cut into small pieces
1 cup unbleached all-purpose flour
FILLING:
1 generous cup walnuts, toasted, coarsely chopped
OTHER INGREDIENTS:
2 large eggs, at room temperature
2 tablespoons unsalted butter, melted
1 generous cup dark brown sugar
1 teaspoon vanilla extract
TO MAKE THE DOUGH:
Place the butter, cream cheese and flour in a food processor and pulse until the dough clings to the blade.
Turn out the dough into a lightly floured surface and knead into a smooth ball. Cut the dough into 4 pieces, roll each piece into a ball, flatten the ball and dust lightly with flour.
Wrap in cling wrap and refrigerate for at least 1 hour.
TO MAKE THE FILLING:
In a measuring cup (it is easier to pour afterwards) whisk the eggs, sugar, butter and vanilla until smooth, about 2 minutes.
PREPARATION:
Preheat oven to 350F.
You will need 4 mini-muffin pans, each with 12-depressions, 2 inches in diameter.
Wait until dough is malleable and work with one piece at a time. On a lightly floured work surface with a floured rolling pin, roll out the dough as thinly as you can. With a 3-inch cookie cutter, cut out circles and place in the UNGREASED muffin pans. Do the same with the rest of the dough.
Fill each tartlet with a ½ teaspoon walnuts, then add 1 teaspoon of the egg-sugar mixture.
Bake for about 25 minutes, the edges should be light brown.
Unmold and cool on a cookie rack.
NOTE:
If you prefer you can roll out the dough between 2 floured sheets of cling wrap. Scraps of dough can be used as well.
