MINI WALNUT TARTS RECIPES

Steps:

• Cream together the butter and the cream cheese.
• Gradually add flour and mix until combined thoroughly. Set aside. (Can be done with hands or with a mixer.) (Dough can be refrigerated if desired)
• Beat eggs and brown sugar together.
• Add vanilla and chopped nut of your choice.
• Separate the dough into small pieces and press onto tart pan to create a small cup. A non stick pan is preferable. You can improvise also by using a cupcake tray, if you don't have any tart pans.
• Spoon nut mixture into each tart. Do not over fill and remember to stir the nut mixture every time you spoon because the nuts have a tendency to float to the top. You want each tart to have a fair amount of nuts.
• Bake for roughly 30 minutes or until the edges are golden brown. There will also be "cracks" in the tarts as well to indicate if they have cooked or not. The oven must be at 350 degrees. *must be hot.
• Once cooled, remove from the pans and sprinkle with powdered sugar as a garnish.

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of a stand mixer, fitted with the paddle attachment add the butter and cream cheese. Cream together for 1 minute until well combined.
• Lower the speed and add the flour to the bowl. Mix on low speed until combined, about 2 minutes. At first the dough will look crumbly, but then it will come together.
• In a medium bowl, add the brown sugar, egg, chopped walnuts, and vanilla. Mix well with a spoon until fully combined.
• Roll the dough into balls and place each ball into a mini muffin pan spot. Press the dough ball into each of the muffin tin cups, evenly spreading out the dough on each cups. Make sure to get the dough up the sides of each of the mini muffin cups.
• Add a small spoonful of the walnut mixture into each of the mini muffin molds.
• Bake for 40 minutes or until the mini tarts are slightly browned. Remove the tarts from the mini muffin tin as soon as they get out of the oven. This will prevent tarts from sticking to the pan.