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1
Pastry.
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2
In a food processor, place the flour, salt, and sugar and process until combined.
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3
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
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4
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
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5
If necessary, add more water.
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6
Do not process more than 30 seconds.
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7
Turn the dough onto your work surface and gather into a ball.
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8
Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
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9
After the dough has chilled, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
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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).)
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11
Gently place the rounds into a 12-cup muffin tin.
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12
Cover and place in the refrigerator for about 30 minutes to firm up the dough.
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13
Next, make the filling.
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14
Tart Filling:.
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15
In a medium sized saucepan lightly whisk the eggs.
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16
Whisk in the butter, sugar, and cream.
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17
Place on medium heat and, stirring constantly, bring this mixture just to a boil.
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18
Immediately remove from heat and stir in the vanilla extract.
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19
Place about a teaspoon chopped nuts into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
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20
Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
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21
Remove from oven and place on a wire rack to cool.
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22
Serve at room temperature or chilled.
