Walnut Christmas Tarts
Cooking time: 25 Min
Total Time:
Serves:
Serving Size:
Meal:
Nutrition
Ingredients
For the pastry:
- 50g California Walnuts
- 200g plain flour
- 125g butter, diced
- 1 medium egg yolk
For the filling:
- 150g California Walnuts + 12 walnut halves for garnish
- 25g icing sugar
- 1 tsp ground cinnamon
- 200g cranberry sauce
- 2 medium eggs
- Zest 1 orange
- 50g dried cranberries
- Icing sugar for dusting
Preparations
- Preheat the oven to 200°C, gas mark 6.
- To make the pastry, place the walnuts in a food processor and blitz until fine, add the flour and butter and process to give breadcrumbs. Mix in the egg yolk and 2-3 tbsp water until the mixture comes together. Knead lightly, wrap in clingfilm and chill for 20 minutes.
- Meanwhile, make the filling. In the same food processor, blitz the walnuts until fine, add the icing sugar, cinnamon, cranberry sauce, eggs and orange zest and mix again until combined, stir in the dried cranberries.
- Roll out the pastry on a floured surface and cut out 12 x 10cm circles, pressing them into a 12 hole muffin tin. Cut out 12 stars approx. the diameter of the pastry cases. Divide the filling between the pastry cases, top with a star and then a walnut half. Bake for 25 minutes until golden.
- Dust with a little icing sugar to serve.
- Cook’s tip: Great served warm with brandy butter or whipped cream. To save time, use shop bought shortcrust pastry.