Korean Walnut Tartlets

  • Yield: 48 pieces
  • Prep: 25 mins
  • Cook: 25 mins


2-1/2cup all-purpose flour
1-1/4cup ground California walnuts
1cup granulated sugar
1cup butter, cold and cubed
1-- egg yolk
1/2cup butter, softened
1cup icing sugar
2tablespoons 35% whipping cream
1/4cup canned custard
1/4cup all-purpose flour
1cup finely chopped California walnuts
1/2cup icing sugar
1tablespoon lemon juice
1/4cup California walnut pieces



  1. 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.

  2. Preheat oven to 350F (180C).


  1. 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.

  2. 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.

  3. 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.

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 3
  • Fat 10g
  • Saturated Fat 4g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2g
  • Cholesterol 20mg
  • Sodium 55mg
  • Potassium 35mg
  • Carbohydrate 15g
  • Fiber 1g
  • Sugars 8g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%