Butter Walnut Tartlets

1. 1

   Pastry.

2. 2

   In a food processor, place the flour, salt, and sugar and process until combined.

3. 3

   Add the butter and process until the mixture resembles coarse meal (about 15 seconds).

4. 4

   Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.

5. 5

   If necessary, add more water.

6. 6

   Do not process more than 30 seconds.

7. 7

   Turn the dough onto your work surface and gather into a ball.

8. 8

   Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

9. 9

   After the dough has chilled, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.

10. 10

    (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)

11. 11

    Gently place the rounds into a 12-cup muffin tin.

12. 12

    Cover and place in the refrigerator for about 30 minutes to firm up the dough.

13. 13

    Next, make the filling.

14. 14

    Tart Filling:.

15. 15

    In a medium sized saucepan lightly whisk the eggs.

16. 16

    Whisk in the butter, sugar, and cream.

17. 17

    Place on medium heat and, stirring constantly, bring this mixture just to a boil.

18. 18

    Immediately remove from heat and stir in the vanilla extract.

19. 19

    Place about a teaspoon chopped nuts into the bottom of each tart shell and then fill the unbaked tart shells with the filling.

20. 20

    Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.

21. 21

    Remove from oven and place on a wire rack to cool.

22. 22

    Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.