Mini Walnut Tartlets

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:

1. Place the butter, cream cheese and flour in a food processor and pulse until the dough clings to the blade.

2. 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.

3. Wrap in cling wrap and refrigerate for at least 1 hour. 

TO MAKE THE FILLING:

1. In a measuring cup (it is easier to pour afterwards) whisk the eggs, sugar, butter and vanilla until smooth, about 2 minutes. 

 PREPARATION:

1. Preheat oven to 350F. 

2. You will need 4 mini-muffin pans, each with 12-depressions, 2 inches in diameter.  

3. 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.

4. Fill each tartlet with a ½ teaspoon walnuts, then add 1 teaspoon of the egg-sugar mixture.

5. Bake for about 25 minutes, the edges should be light brown.

6. 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.

Chocolate Walnut Meringues

Makes about 4 dozen cookies. 

These meringues are nutty, chocolatey and easy to make. They are ideal for Passover or at any time.

INGREDIENTS:

• 6 ounces high quality imported semi-sweet chocolate, broken into small pieces

• 2 large egg whites, at room temperature

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 1 cup walnuts, toasted, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F. 

2. Line a large cookie sheet with parchment paper 

3. Melt the chocolate in a double boiler. Stir and cool. 

4. Using an electric hand mixer beat the egg whites until frothy. Gradually add the sugar and beat until stiff, about 2 minutes. 

5. Using a rubber spatula gently fold the vanilla extract, the chocolate and the nuts into the egg whites.

6. Drop teaspoons of the meringue unto the cookie sheet, leaving a little space in between each. 

7. Bake for 14 minutes or until the tops have cracked and the center looks somewhat dry.  

8. Transfer to a wire rack to cool.

 NOTE:

I store the cookies in the refrigerator in an air-tight container with wax paper between the layers.  

Cocoa Flan in Ramekins

Makes 8 servings. 

This is an adaptation of a previous flan recipe, which I made with margarine. Here I use EARTH BALANCE, and I bake it in individual ramekins rather than in one dish.

It is pareve and gluten free. I like it warm, room temperature or straight from the refrigerator. You can top it with raspberries.

INGREDIENTS:

• 8 tablespoons EARTH BALANCE plus 1 tablespoon for greasing the ramekins.

• ¼ cup imported unsweetened cocoa powder, plus some for dusting

• 6 large eggs, at room temperature

• 1¼ cups light brown sugar

• 1 cup blanched almond flour

PREPARATION:

1. Preheat the oven to 325F.

2. Grease 8 - ¾ cup ramekins. 

3. Place Earth Balance and cocoa in a double boiler and stir until melted and smooth.

4. Place the eggs in a bowl of an electric mixer. Using the balloon whisk attachment, beat the eggs, at medium speed, gradually adding the sugar until stiff, about 5 minutes. Using a rubber   spatula, fold in the cocoa, then the almond flour until very well combined.  

5. Place the ramekins on a cookie sheet (it is easier to handle) and pour the batter dividing it equally among the ramekins.

6. Bake for about 20 minutes or until just set.

Madeleines

Makes 12 scalloped shaped pareve cookies. 

These cookies are quick and easy to prepare, and they are delicious. In this recipe I use Earth Balance, which is a good substitute for margarine. I am grateful to my friend Claudine for sharing this recipe with me.

INGREDIENTS:

• ½ cup all- purpose flour

• ½ cup scant measure light brown sugar

• Zest of 1 lemon

• 2 large eggs, at room temperature, whisked

• 1/3 cup Earth Balance, melted, cooled, plus some, not melted, for greasing the pan

PREPARATION:

1. Preheat the oven to 350F.

2. Grease the madeleine form. 

3. In a medium bowl combine the flour, sugar and lemon zest. Add the eggs, melted Earth Balance and whisk until thoroughly combined.    

4. Spoon or pour the batter evenly into the molds and bake for about 13 minutes. The top should be set to the touch.

5. Let cool on a wire rack for 5 minutes before unmolding. Unmold and continue to cool. 

NOTE:

I store the madeleines in the refrigerator in an airtight container with wax paper between the layers. They also freeze very well.   

Pecan Date Meringues

Makes about 4 dozen. 

These meringues are bite sized, gluten free, a bit chewy and easy to make.

INGREDIENTS:

•  ½ cup pecans, 2 ounces

•  1 cup, 5 ounces natural pitted dates, chilled

• 3 tablespoons super fine blanched almond flour

• 2 large egg whites, at room temperature

• ½ cup scant measure sugar

PREPARATION:

1. Preheat the oven to 350F. 

2. Line a large baking sheet with parchment paper. 

3. Place the pecans, dates and almond flour into a food processor fitted with the steel blade and pulse until the mixture is semi-finely chopped.  

4. Beat the egg whites at high speed. When foamy, gradually add the sugar and continue beating until very stiff. With a rubber spatula, gently fold in the date mixture and combine well.  

5. Drop teaspoons of the meringue onto the baking sheet, leaving a little space in between each.

6. Bake the cookies for about 25 minutes. They should turn beige.  

7. Let the meringues rest for a minute and then loosen them with a metal spatula. Place on a wire rack to cool.  

NOTE:

I store the meringues in the refrigerator in an airtight container with wax paper between the layers. They taste better when served straight from the refrigerator.