Korean Walnut Tartlets
- Yield 48 pieces
- Prep 25 mins
- Cook 25 mins
Delicious white icing tops these buttery, walnut tartlets. Inspired by traditional Korean Manjoo, these tartlets are a pretty addition to any cookie tray.
- 2-1/2 cup all-purpose flour
- 1-1/4 cup ground California walnuts
- 1 cup granulated sugar
- 1 cup butter, cold and cubed
- 1 -- egg yolk
- 1/2 cup butter, softened
- 1 cup icing sugar
- 2 tablespoons 35% whipping cream
- 1/4 cup canned custard
- 1/4 cup all-purpose flour
- 1 cup finely chopped California walnuts
- 1/2 cup icing sugar
- 1 tablespoon lemon juice
- 1/4 cup California walnut pieces
In food processor, pulse together flour, ground walnuts and sugar until well blended. Add in cubed butter and pulse until mixture resembles coarse crumbs. Pulse in egg yolk to make shaggy dough. Remove and press into disc. Wrap in plastic and refrigerate until well chilled, at least 30 minutes and up to 2 days.
Preheat oven to 350F (180C).
In bowl, beat together butter and icing sugar until light and smooth, about 2 minutes. Beat in whipping cream and custard. Stir in flour and walnuts to make a stiff paste.
Using fingers, take a rounded tablespoon of dough and press into the bottom and up the sides of a greased mini muffin tin. Fill with a teaspoon of the paste. Repeat with remaining dough and paste. Bake tartlets in the centre of preheated oven for 20 minutes or until golden and firm to touch.
Allow tartlets to cool in pan before transferring to cooling rack. In small bowl, whisk together icing sugar and lemon juice; top each tartlet with 1/2 teaspoon (7 mL) glaze. Garnish with walnut pieces.