Here I am with another recipe for personal food, my FAVE! Creamy walnut tartlets are sweet, crunchy, creamy. They are perfection in a nutshell, excuse the pun! These beauties are a take on a recipe I found in a French cookbook that belonged to my late father. This past summer when I went home for a visit I asked my mother if I could have it. She readily agreed. I spent countless hours looking through this lovely book, full of regional recipes, and stunning photography. I drool by just thinking about it.
The recipe makes six creamy walnut tartlets, so it is perfect for a small dinner party, or for celebrating a special occasion at home. You could say that this dessert is the French cousin of an American southern favorite: pecan pie, which I happen to love dearly. I am excited to be making it! I am also thrilled that I can use my tartlet set yet again which I bought many years ago, way before I started blogging.
Walnuts are said to have originated in Persia (modern day Iran) roughly 7,000 years ago, and are considered one fo the oldest foods. The Romans loved their walnuts, and called them Juglans regia, which roughly means Jupiter’s royal acorn. Walnuts were traded along the Silk Road, the famous trade route between Asia and the Middle East. Walnuts are super healthy, they are rich in omega 3, and vitamin E also.
I think you will love this recipe! Share it with your friends and family. The best thing about this recipe? Everyone can have their own dessert, no sharing!
Here are some of my baking picks from Amazon. Some really nice tartlet pans, a thickness rolling pin, pastry mat with measurements and a really cool book on French pastry!
- 1¾ cups flour
- 3 Tbsp. sugar
- ⅛ tsp. salt
- 8 Tbsp. unsalted butter-cold cut into pieces
- 1 egg with 1 Tbsp. milk
- 1 egg lightly beaten + 1 Tbsp. water (for brushing)
- 1 cup sugar
- ½ cup half and half
- ½ cup cream
- 8 oz of walnuts coarsely chopped
- ½ tsp. vanilla
- 1 tsp orange peel.
- Preheat oven to 375'F.
- To prepare the dough place flour , sugar and salt in the food processor and pulse a few times. Add the butter and pulse a few times. Pour in the egg and milk mixture and keep pulsing until the mixture comes together.
- Turn onto a floured surface, and shape into a 12" cylinder. Cut into 6 equal 2" pieces. Roll out each individual piece to fit into a tartlet pan. Place a piece of parchment paper on top of each tarlet pan, and cover with pie weights. Place in the freezer for 45 minutes.
- Bake for about 10 minutes. Remove from the oven and allow the shells to cool slightly.
- While the dough is in the freezer prepare the filling: in a saucepan heat milk, half and half, and sugar on medium heat until it starts to boil. Remove from heat and stir in the walnuts, vanilla, and orange peel.
- Fill the individual tartlets, then bake on oven rack for 20-25 minutes or until the filling has set.
- Remove from the oven and place on a cooling rack.