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Walnut tartlets

Recipe from: 5/4/1995 12:00:00 AM
Ingredients 11
Servings 10


  • 2
    extra-large eggs
  • 80
    castor sugar
  • 10
    liqueur such as Grand Marnier
  • 45
    unsalted butter, melted and chilled
  • 45
  • 190
    golden syrup
  • 250
    chopped walnuts
  • 100
    milk chocolate, melted
  • a few whole walnuts for decoration
  • 1
    quantity shortcrust pastry (see recipe)


Prepare shortcrust pastry according to recipe and bake blind. Beat the eggs and castor sugar together in a mixing bowl. Add the remaining filling ingredients, except the chocolate. Mix well. Spoon the mixture into the prepared baked pie crusts and bake for 15-20 minutes at 180 ºC (350 ºF) or until the mixture has set. Place on a wire rack and cool completely. Remove from the pie dishes. To make the chocolate decoration: Spoon melted chocolate into a plastic bag and pierce a hole in one corner with a needle. Press plastic bag gently so chocolate comes out in a thin trickle. Pipe chocolate lines criss-cross over the tartlets. Dip each walnut half into the melted chocolate and arrange on top of the tartlets. Makes 10 small tartlets.

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