Traditional recipes

Mini walnut tarts recipe

Mini walnut tarts recipe

  • Recipes
  • Dish type
  • Pies and tarts

Make these easy mini tarts in a muffin tin. They're super easy to make and you can use pecans instead of walnuts if liked.

20 people made this

IngredientsServes: 24

  • 85g soft cheese
  • 110g butter
  • 125g plain flour
  • 1 egg
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 150g dark brown soft sugar
  • 90g chopped walnuts

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat the oven to 190 C / Gas mark 5. Grease a mini muffin tin or line with paper cases.
  2. In a medium bowl, stir together the soft cheese, 110g butter and flour until a dough forms. Roll into 2.5cm balls and press them into the bottom and up the sides of the prepared cases.
  3. In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cases, but do not fill all the way to the top or the mixture will bubble over.
  4. Bake for 15 to 20 minutes in the preheated oven, until the pastry is golden.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (20)

This recipe was really delicious. I brought them along to a wine tasting party and they were a hit. After filling up my 24 mini muffin tins, I had enough pastry and filling left over to put in the fridge and make another 9. The pastry was a bit easier to manipulate into the mini muffin tins after it had been chilled.-01 Jun 2010

by MAGGERZ

These have become one of my favorite desserts! Not only do they taste great, they're a breeze to make!The first time I made these I didn't have enough dough to accomodate all of the filling, so now I always make just a little bit more dough. Also, when I don't have mini-muffin liners I use fat-free cooking spray on the bottoms of the muffin tins and they come out excellent.The only bad thing about these walnut cups is that they disappear in a matter of minutes!-15 Feb 2003

by Alicia Capozzi

I grew up with these walnut cups & every year I make them for Christmas. They're the best! Just dust with confectionary sugar for a holiday delight!!Everyone asks for these every Christmas! They start asking in October. "Can't wait for your walnut cups for Christmas!" Even my old boss called asking for a tin. Said he'd pay me! They're a gift in themselves!!-22 Nov 2005


Mini walnut tarts recipe - Recipes

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.

Stir the walnuts, brown sugar and mustard in a small bowl. Spoon about 1/4 teaspoon walnut mixture into each tartlet shell. Top each with 1 piece cheese.

Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.


Maple – Walnut Mini – Tarts

This is a Pampered Chef recipe from their “Simply Sweet” cookbook and the treats are for my friend Nicole’s baby shower tonight. They are supposed to be Maple – Cashew but I didn’t have any cashews and besides, Maple – Walnut sounded better. They are also supposed to be cupcake size but I did them in my mini muffin pan and so made them super mini tarts. One of them fell apart as I was taking it out of the pan (what a shame!) and so I had to eat it and it was delicious! I’ll give you the original recipe and also the changes that I made to it.

1 cup salted cashews or mixed nut blend without peanuts (I used walnuts)

1/2 cup packed dark brown sugar

1/2 cup pure maple syrup (do not use maple flavored pancake syrup), divided

1 tablespoon butter, melted

(I also added 1 teaspoon maple extract to make sure they tasted really mapley)

1 (15 oz) package refrigerated pie crusts (2 crusts), softened according to package directions

1 Prepare Filling: Preheat oven to 375. Coarsely chop nuts. Combine eggs, brown sugar, 1/3 cup maple syrup, butter, vanilla and maple extract, if using. Whisk until smooth. Stir in nuts.

2 Form Pastry Shells: Unroll 1 pie crust onto a pastry mat. Using wide end of clear Food Chopper collar, cut 6 pastry circles. (Circles will measure 3 3/4″.) (I used my mini Measure All cup to cut the circles for the super mini tarts and that measures about 2 1/2″.) Pinch edges of circles inward at 1/2″ intervals, creating ruffled shells. (You don’t have to do this if you are making the super minis.) (The recipe doesn’t say to do this but I sprayed the pan with Pam before putting the shells in and it made it a lot easier to get them out.) Place shells in muffin pan wells (if making super minis, use mini tart shaper to push rounds into mini muffin pan repeat with remaining pie crust.

3 Fill Shells and Bake: Stir nut mixture until combined pour evenly into shells until 2/3 full. Bake 18 – 21 minutes (the super minis took about 10 minutes) or until shells are golden brown. Remove pans from oven to cool completely on racks. Brush tops of tarts with remaining maple syrup.


Mini Apple and Walnut Tarts

For the tart dough, combine the flour with the sugar in a bowl and then cut in the butter. Knead with 1 tablespoon cold water as need to form a smooth dough. Shape into a ball, wrap with plastic wrap or foil and refrigerate for 30 minutes.

Rinse, peel and halve the apples, remove the seeds and core, then finely grate and mix with lemon juice and cream cheese. Stir the eggs and sugar with the vanilla sugar into the apple-cream cheese mixture and refrigerate.

Preheat the oven to 180°C (approximately 350° F). Butter four ramekins or tart molds. Remove the dough from refrigerator, unwrap from foil and sprinkle with a little flour to roll out about 1 cm (approximately 1/4 inch) thick. Turn one of the ramekins upside down and press it firmly into the dough to create four impressions. Cut out the dough and press into the ramekins. Sprinkle bottom of dough with ground walnuts, then pour in the filling on top. Nestle a walnut half into top of each tart. Bake until golden brown for about 35-40 minutes. Sprinkle with cinnamon and sugar. Serve warm.


Step 1

Knead together the flour, cream cheese, and 8 tablespoons of butter.

Step 2

Divide the dough into 24 balls of about equal size then cover in saran wrap and refrigerate for one hour.

Step 3

While you wait for the dough to slightly harden, make the filling by mixing the rest of the butter, walnuts, brown sugar, and egg together.

Step 4

Take the balls out of the fridge and press them into a greased muffin tin to form small cups.

Step 5

Fill the cups with a teaspoon of the filling. Make sure the cups do not overflow or the tarts will burn.


Goat Cheese and Walnut Tarts.

I’ve got a few parties on the calendar this season that include birthdays, brunches and showers, so adding some new appetizer recipes to my repertoire have been on my mind. I’ve been testing the recipe for these Goat Cheese and Walnut Tarts to have on the menu for all that upcoming spring entertaining! The idea for this easy-to-make appetizer draws on a few of my entertaining toolkit staples like puff pastry, which I always keep in the freezer, creamy rich goat cheese (cheese is a must in my fridge!), and chopped California walnuts — nuts are one of the best things to keep on hand for last minute entertaining. The ingredients are simple, but have such elevated flavors. The elements come together with a drizzle of honey and some fresh thyme for an appetizer that feels special and occasion-worthy!One of the reasons that these simple ingredients work together to create a really interesting dish is the balance of their flavors and textures. The nutty, crunchy depth of the California walnuts plays off the smooth, creamy goat cheese and buttery flaky pastry the honey adds just a touch of sweetness and the herbs bring in an earthy component. I love the idea of serving these tarts at a late-brunch/lunch event like a bridal shower it feels like a snack when cut into small pieces but also hearty enough to hold a bigger spot on a menu. Get the full recipe below:


Mini Raw Walnut and Pecan Tarts

If it's a hot summer day and you don't want to turn on your oven, or if you just want your dessert right this instant, then these Mini Raw Walnut and Pecan Tarts are just what you're looking for. This raw dessert recipe is so easy to make that you won't believe your eyes. Using just your freezer, food processor, and a cupcake tin, you can create a delicious dessert in no time. One bite out of this recipe and you will never want to bake another dessert ever again.

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Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.


Blue Cheese Walnut Tarts for #SundaySupper

A tiny seed was planted not too long ago. It sprouted and reached out to touch the universe. Roots spread far and deep to hold up the fast growth. It was nurtured with love and drew attention from all parts of the world. It has brought together countless people who share a common goal of bringing Sunday Supper back to the family table. Two years ago that tiny seed sprouted with a virtual progressive dinner. Now there is an anniversary feast celebrating the Sunday Supper Movement. I’m bringing Blue Cheese Walnut Tarts to the party.

What was that tiny seed? It was a tweet by my friend Isabel asking what was for Sunday Supper. The response was incredible. It’s evident as to how special a Sunday family meal is to people everywhere including me. It’s why I became a part of it from the very beginning. I replied to that tweet and watched the joyful responses to Isabel week after week. That first virtual dinner was a lot of fun and so have been all the ones since. My contribution to the first progressive dinner was a pear and stilton salad.

Sunday Supper has made for many wonderful moments in my life. One of my favorites is when I got to meet Isabel in person. I drove to Florida to help her with scouting a location for the Food and Wine Conference. At one of the potential locations, we sat on a big screened in porch and had a meal of bread, cheese, and wine. It’s why I chose to make the Blue Cheese Walnut Tarts for the celebration. They have both bread and cheese and go fabulously with wine. (I’m counting the tart shell as bread).

Some notes on the tarts: They are filled with blue cheese crumbles, a simple egg and milk mixture, and topped with finely chopped walnuts. The crust is homemade with butter, cream cheese, and flour. Yes, there is double cheese lusciousness packed into these little bites. The crust dough seems very crumbly. I almost thought it would not work and nearly tossed it. I’m glad I stuck with it though. Remember to press or squeeze and roll it with your hand at the same time when making the dough balls. They will come together eventually.

Who else is bringing something to the party? Lots of folks! Our host is Liz of That Skinny Chick Can Bake and the list of Sunday Supper contributors and the recipes they are sharing is below. They are sharing more than recipes too. Each one has a favorite Sunday Supper moment and I can’t wait to see them. Join me in the fun of visiting and reading their posts.


Recipe Notes

Recipe adapted from my brother's mother-in-law, Auntie Hala.

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

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