![]() ![]() Evenly spread out the dough in each of the muffin cups.When adding the dough to the muffin tins, spread the dough up muffin cups as high and you can get it.Check the cookies after 20 minutes to ensure they are baking evenly. There is a lot of sugar in the walnut filling, which will easily stick if overfilled. Do not overfill the tarts with the walnut mixture.These cookies tend to stick to the muffin tins, and these are some tricks I've found that help avoid sticking. Take the cookies out of the muffin tins as soon as they come out of the oven and place them on a wire rack. The cookies will look slightly browned when they are done baking. Place the muffin tin in the preheated oven and bake for 30 minutes. Add a small spoonful of the walnut mixture to the dough. Make sure to get the dough up the sides of each of the mini muffin cups. Press the dough ball into each of the muffin tin cups, evenly spreading out the dough on each cup. Roll the dough into balls and place each ball into a mini muffin pan spot. In a separate bowl, mix together the brown sugar, chopped walnuts, egg, and vanilla. With a spatula, scrape down the sides of the bowl to make sure everything is well mixed. At first the dough will look crumbly, but then it will come together. Mix on low speed until combined, about 2 minutes. Lower the speed and add the flour to the bowl. Mix on medium speed for one minute until the butter and cream cheese are well combine. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Let's Make Brown Sugar and Walnut Mini Tarts! Egg- This will hold the filling together in the tart.If you have light brown sugar, you can use that instead. Brown Sugar- Dark brown sugar gives these tarts the dark brown tops.You can purchase whole walnuts and chop them yourself. Plus we are making cookies here, go with the good stuff! Low fat or fat free tends to be too watery. Cream Cheese- Full fat cream cheese is best.Frequently Asked Questions about Mini Walnut Tarts. ![]() Let's Make Brown Sugar and Walnut Mini Tarts!.These cookies are reminiscent of a pecan pie, but with walnuts. If there is someone in your family who isn't a chocoholic, try making these! They are just a little bit sweet, since there is no sugar in the dough. These cookies are so good and so cute! The walnuts give them a delicious crunch, and they are perfect with a cup of tea or coffee. If you have any filling left over, you can sprinkle that on top of the glaze as well.Sweet, crunchy, and buttery, these Mini Walnut Tarts are made with only a few ingredients you probably already have! These cookies are a staple over the holidays and perfect to add to a cookie tin! Once cooled, spoon onto each pop tart or thin out the glaze and drizzle on top. While pop tarts bake/cool, make glaze by adding all ingredients together and stir until well combined.While warm, you can sprinkle a little more filling on top and the heat will melt it just a little bit. Remove from the oven and place on a cooling rack. If not using the egg wash, bake for 20-25 minutes or until golden brown. Remove and brush each top with remaining egg wash, place back in the oven and continue baking until golden brown. Place in the oven and bake for 10 minutes.Using a toothpick, place several holes in the top to allow for steam while baking. Gently press all edges to seal and then finish using the tines of a fork. Brush each “top” with egg wash and lay that side down onto the “bottom” covering filling. Using the remaining half of dough, roll out the same as you did for the bottoms, getting 6-7 “tops” measuring 3”x4” each.Using a pastry brush, egg wash each of the “bottoms” and spoon approximately ½ – 1 tblsp filling in the center.Place them on your prepared baking sheet evenly spaced. Roll out to about ¼“ thick and using a ruler or your paper template, cut out your bottoms, re-rolling dough to get 6-7 small rectangles. You’ll be making 6 “bottoms” measuring 3”x4” each. Remove one half of the dough, leave the other covered in the bowl.Add filling ingredients to a small bowl and stir to combine, set aside.Pre-heat oven to 400° and line baking sheet with parchment paper or liner. Place in a bowl, cover with plastic and set aside. Prepare pie crust as instructed, divide in half. ![]()
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