Walnut Tartlets

5 from 5 votes
Prep Time 30 mins
Cook Time 15 mins
Rest Time 2 hrs
Total Time 2 hrs 45 mins
Course Dinner
Cuisine European
Servings 12 people



  • 150 g Finely ground walnuts
  • 3 Eggs, size L
  • 150 g Sugar
  • 1 tsp Vanilla flavor
  • 1 pinch Salt


  • 80 g Finely ground walnuts
  • 100 ml Milk 1.5%
  • 200 g Cream cheese
  • 80 g Maple syrup (here reduced sugar)
  • 1 pinch Cinnamon
  • 30 g Instant gelatin
  • 150 ml Vegetable cream for whipping 15% (alternatively normal)


  • 12 Piece Walnut halves
  • Brittle at will


Dough and preparation of the cream:

  • Preheat the oven to 180 ° circulating air. Line the tray with baking paper. To do this, moisten the baking paper and "stick" it smoothly and non-slip in the tray. For the cream, put the 80 g finely ground walnuts together with the 100 ml milk in a saucepan, bring to the boil 1 x and then swell and allow to cool.
  • Separate the eggs for the dough. Beat the egg whites with a pinch of salt until stiff. Whip egg yolks with sugar and vanilla flavor to a whitish-creamy mass (it should have at least doubled its volume). Then fold in the ground walnuts and then the egg whites. Pour the dough onto the baking tray, smooth it out and slide it into the oven on the 2nd rail from below. The baking time is 15 minutes.
  • Then turn the sheet of dough out onto a correspondingly large, lightly sugared surface, moisten the baking paper that is now on top with a wet cloth, gently peel it off and let it rest until the cream is ready.

Cream and finishing:

  • Whip the cream very stiff. Mix the cream cheese, maple syrup and cinnamon in a bowl. Since I used maple syrup with reduced sugar, the amount of 80 g was necessary. With "normal" syrup you may need to take a little less first, try it and see if the whole amount is needed. If the puffed walnut milk mixture has cooled down completely, heat it up again lukewarm, stir in the instant gelatine thoroughly with a hand whisk (the gelatine bonds better with the cream when it is lukewarm), mix with 2 tablespoons of cream cheese mixture and then stir in completely. Then fold in the cream in several servings.
  • For assembly, cut the sheet of dough in half crosswise and coat one side with about half of the cream. Put the second half on top and brush again - and just as thick - with the cream. Then cut the rectangle in half again and place it on one of the resulting squares. Spread the leftover cream around the edges, smooth the cream on the surface a little, arrange the walnut halves so that you can cut the large square into 12 small ones and then sprinkle the brittle over everything. Before portioning, however, the square should be in the refrigerator for at least 2 hours so that the cream can set.
  • These little tarts can be served with whipped cream or egg liqueur and are therefore suitable for the coffee table or as a small dessert ..... and easier to digest if you are gluten intolerant.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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