Tartlets with Nut Filling

Shortcrust dough tartlets with cream cheese and nuts filling, prepared in muffin tins.

Ingredients

• Cream cheese – 90 g
• Butter (cut into small pieces) – 125 g
• Flour – 150 g
• Salt – 1/8 teaspoon.
• Baking powder – 1/8 teaspoon.
• Ice water – 1 tbsp
  *
• For filling:
• Walnuts or pecans (chopped) – 100 g
• Large eggs – 2 pcs.
• Brown sugar – 100 g
• Butter (melted) – 2 tbsp
• Vanilla extract – 0.5 teaspoon
• Salt – 1/8 teaspoon.

Directions

1. Turn on the oven to preheat to 180 degrees. Oil 12 muffin tins.
2. In a bowl, combine flour, salt and baking powder. Add butter and cream cheese to this mixture, mix well until crumbly. Add enough cold water to mix into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Take the chilled dough out of the refrigerator and roll it out into a 3 mm thick layer. Cut 12 circles with a diameter of 5 cm from the dough. Line the prepared molds with them.
4. Prepare the filling. In a large bowl, beat the eggs on maximum power until bulky. Then add sugar, butter, vanilla and salt. Add nuts.
5. Fill the molds with the filling and place in a preheated oven for 15-20 minutes, until golden brown.
6. Take baskets out of the oven, let cool at room temperature.