The walnut cream tartlets are elegant and irresistible desserts, perfect for those who love delicate yet intense flavors.
The shortcrust pastry base, enriched with a generous amount of chopped walnuts, is crumbly and fragrant, with a rustic and enveloping taste that perfectly matches the softness of the custard.
The contrast between the crispness of the pastry and the silkiness of the filling creates a perfect balance that captivates from the first bite.
These treats are ideal to serve at the end of a meal, perhaps accompanied by a good coffee, aromatic tea, or a scoop of vanilla or hazelnut ice cream.
The walnut tartlets can also be customized, for example by adding fresh seasonal fruit on the cream or a light dusting of powdered sugar.
In just a few steps, you can bring a refined, fragrant, and genuine dessert to the table that will delight guests and family.
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 705.96 (Kcal)
- Carbohydrates 75.51 (g) of which sugars 42.41 (g)
- Proteins 12.26 (g)
- Fat 41.28 (g) of which saturated 15.30 (g)of which unsaturated 11.38 (g)
- Fibers 1.93 (g)
- Sodium 21.65 (mg)
Indicative values for a portion of 183 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 2/3 cup sugar
- 1 1/3 cups walnuts
- 9 tbsp butter
- 1 egg
- 1 egg yolk
- Half packet vanillin
- Half packet baking powder
- 2 1/8 cups whole milk
- 2 egg yolks
- 1/2 cup cornstarch
- 2/3 cup sugar
- Half packet vanillin
- lemon zest (from an untreated lemon)
- 1/8 cup chopped walnuts
Tools
- 1 Food processor
- 1 Spatula silicone
- 1 Bowl
- Molds for tartlets non-stick diam. 4 in
- Hand whisk
- 1 Small pot
- Electric whisk
Steps
To prepare the walnut cream tartlets, blend the walnuts not too finely or chop them with a knife.
In a bowl, mix these with the softened butter pieces, sugar, and vanilla extract.
Start blending with a silicone spatula and then incorporate the egg and the egg yolk.
Work quickly and then add the sifted flour with the baking powder.
Start working with the spatula and then with your hands until you obtain a smooth dough.
Place in the fridge to rest for a few hours after sealing the dough with plastic wrap.
At this point, move on to the cream.
In a saucepan, work with a hand whisk or a wooden spoon, the egg yolks with sugar and vanillin.
Then add the cornstarch and incorporate it into the rest of the ingredients, gradually adding the milk.
When we have obtained a smooth and lump-free mixture, add the untreated lemon peel cut into strips. Then move the saucepan to the heat and bring to a boil over moderate flame.
Stir constantly until the first bubbles appear on the surface and the cream thickens.
Spread the cream on a tray evenly and cover with plastic wrap or stir often, allow to cool.
After the resting time, retrieve the dough from the fridge.
With it, make the bases for the tartlets by lining the greased and, if desired, floured molds with dough.
Prick the base with a fork and distribute the cream previously worked with a hand or electric whisk to make it creamy again.
Make dough cords as strips and adhere chopped walnuts all around the tartlets. This gives them a more special appearance and adds a touch of crunchiness.
Bake in a static oven, preheated to 356°F (180°C), in the center of the oven for about 25 minutes.
If, like me, you use molds with removable bottoms, it’s convenient during cooking to place them all on a baking tray.
Let cool before removing from the mold.
The walnut and cream tartlets are now ready.
Storage
Store in the fridge, well-closed in an airtight cake container, for about 3 days.
