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Wonderful Walnut Tarts

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“This is delicious. It's an old recipe, which I made many times in the past, and now I am not sure how much puff/flaky pastry you'll need, so best get 2 rolls, (2 rolls = 800 g = just under 2 lbs), in case you need more. I have to stay within Zaar recipe rules!”
READY IN:
55mins
YIELD:
12-14 tartlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400 deg F./200 deg Celsius. Those with convection (fan-heated) ovens might want to use slightly lower heat).
  2. Roll out cold pastry and cut out circles to fit patty pan hollows. You should get about 12 - 14 circles. Fit these snugly into patty pan hollows and trim outer edges with your fingers until even. Keep cold in fridge.
  3. In a double boiler or thick-bottomed pot stir together the brown sugar and next 6 ingredients.
  4. Heat and bring just to an almost-simmer over hot (not boiling) water, stirring to dissolve sugar. If necessary, take off heat and continue stirring to dissolve sugar. You don't want cooked eggs.
  5. Add the walnuts and vanilla.
  6. Pour or ladle this mixture into the (cold) prepared lined patty hollows, filling each.
  7. 2/3rds full.
  8. Bake in preheated oven, turning heat down to 350 deg F/180 deg C after 10 minutes Bake another 15 - 20 mins., approximately.
  9. Take out, let cool down a little, then ease out with a heat-resistant spatula or a knife, and gently lift from pans. Cool on wire racks.
  10. Can be served with small bunches of grapes or tiny mint leaves.

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