Imagine a dessert so irresistible that it transports you straight to the vibrant streets of Mexico with just one bite. These Dulce de Leche and Walnut Tartlets are not just a sweet treat; they're a culinary journey that combines the rich, creamy sweetness of dulce de leche with the nutty crunch of walnuts, all nestled in a perfectly golden, buttery crust. Whether you're a seasoned baker or a dessert enthusiast looking to impress, these tartlets are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 12 tartlets
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup dulce de leche
- 1/2 cup walnuts, chopped
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your tartlets bake evenly and achieve a golden color.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Mix the dry ingredients together until well combined.
- Add 1/2 cup of unsalted butter, cut into small cubes, to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together 1 egg yolk with 2 tablespoons of cold water. Pour this mixture into the flour and butter mixture. Stir until the dough begins to come together.
- Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Refrigerate the dough for about 15 minutes to firm it up, making it easier to roll out.
- While the dough is chilling, prepare the filling. In a separate bowl, combine 1/4 cup of dulce de leche with 1/2 cup of chopped walnuts. Mix until the walnuts are evenly coated with the dulce de leche.
- After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thick.
- Using a round cutter or a glass, cut out circles of dough that are slightly larger than your tartlet pans. Gently press the circles into the pans, making sure to cover the bottom and sides.
- Fill each tartlet shell with the dulce de leche and walnut mixture, distributing it evenly among the shells.
- Brush the edges of the tartlet shells with the beaten egg to give them a beautiful golden color when baked.
- Bake the tartlets in the preheated oven for about 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the tartlets from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve the tartlets warm or at room temperature, and enjoy the rich flavors of dulce de leche and walnuts!
Tips
- Chill Your Dough: The secret to a flaky, tender crust is keeping your dough cold. Don't skip the refrigeration step – it allows the butter to firm up and creates those delicate, melt-in-your-mouth layers.
- Room Temperature Ingredients: Ensure your butter is cool but slightly pliable when mixing the dough. This helps create the perfect texture.
- Don't Overwork the Dough: Mix just until the ingredients come together. Overworking can lead to tough, dense tartlet shells.
- Even Distribution is Key: When filling the tartlets, use a small spoon to ensure an equal amount of dulce de leche and walnuts in each shell.
- Egg Wash Magic: The beaten egg wash is your ticket to a beautifully golden, glossy crust. Don't be shy – brush it generously on the edges.
- Cooling Matters: Let the tartlets cool slightly in the pan before removing. This helps them set and prevents breaking.
- Make Ahead Tip: You can prepare the dough a day in advance and keep it refrigerated, making your baking process even more convenient.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 55mg
