Cinnamon-Walnut Tartlets

Cinnamon-Walnut Tartlets

These miniature tarts have a rich filling packed with walnuts and cinnamon.

Cinnamon-Walnut Tartlets
Yield: 22 tartlets • Preparation: 30 minutes • Bake: 20 minutes • Refrigerate: 2 hours • Cool: 1 hour
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  1. 1 (3-ounce) package cream cheese, softened
  2. ½ cup salted butter, softened
  3. 1 cup all-purpose flour
  4. 1 large egg
  5. 2 tablespoons light brown sugar
  6. 2 tablespoons sugar
  7. 1 tablespoon butter, melted
  8. ½ teaspoon ground cinnamon
  9. ½ teaspoon vanilla extract
  10. ¼ teaspoon salt
  11. ½ cup finely chopped walnuts
  12. 1 recipe Cinnamon Whipped Cream (recipe follows)
  1. Preheat oven to 325°.
  2. In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until well blended. Reduce speed to low, and add flour, beating until just combined. Cover, and refrigerate for 2 hours or overnight.
  3. Pinch about 2 teaspoons dough at a time, and roll into balls. Place dough balls into 22 wells of a 24-well mini muffin pan. Press dough evenly into bottom and up sides of wells to form tartlet shells.
  4. In a medium bowl, combine egg, sugars, melted butter, cinnamon, vanilla extract, and salt. Add walnuts, stirring until well coated.
  5. Divide filling evenly among tartlet shells.
  6. Bake until filling is set and slightly puffed, approximately 20 minutes. Let tartlets cool in pan for 1 hour, then transfer to a covered container, and store at room temperature. Serve tartlets within 2 days.
  7. Just before serving, place Cinnamon Whipped Cream in a piping bag fitted with an open tip (Wilton #21). Pipe rosettes onto each tartlet.
  8. Serve immediately.
TeaTime Magazine


Cinnamon Whipped Cream
Yield: 2 cups • Preparation: 5 minutes
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  1. 1 cup cold heavy whipping cream
  2. 2 tablespoons confectioners’ sugar
  3. ½ teaspoon vanilla extract
  4. ¼ teaspoon ground cinnamon
  1. In a small bowl, combine cream, confectioners’ sugar, vanilla extract, and cinnamon. Beat at high speed with an electric mixer until soft peaks form. Refrigerate until needed.
TeaTime Magazine
 From TeaTime November/December 2013


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