Ingredients
- ¼ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup corn syrup
- ¼ cup heavy cream
- 2 large eggs, whisked
- 1 tsp vanilla extract
- 1 ½ cups walnuts, roughly chopped
- ¼ tsp salt
- 1 package frozen puff pastry sheets, thawed
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with baking cups.
- Prepare the walnut filling: In a saucepan over medium heat, melt ¼ cup (4 tablespoons) of unsalted butter. Stir in the brown sugar, corn syrup, heavy cream, one whisked egg, vanilla extract, walnuts, and salt. Cook for a few minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool slightly.
- Prepare the puff pastry cups: Roll out the thawed puff pastry sheets and cut them into 6 equal rectangles. Gently press each piece into the muffin tin to create small cups.
- Assemble the tarts: Spoon about ¼ cup of the walnut filling into each puff pastry cup. Brush the edges with the remaining whisked egg.
- Bake the tarts: Bake in the preheated oven for 15-20 minutes, or until the filling is bubbly and the puff pastry is golden brown. Keep an eye on the tarts to prevent over-browning.
- Cool and serve: Let the tarts cool in the muffin tin for about 5 minutes, then carefully transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
Notes
- For an extra touch, you can drizzle a little bit of melted chocolate on top of the tarts before serving.
- If you don’t have a muffin tin, you can use a regular tart pan, but adjust the baking time accordingly.
- These tarts can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
