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.