Butter Walnut Tartlets

Directions

1. 1
   Pastry.
2. 2
   In a food processor, place the flour, salt, and sugar and process until combined.
3. 3
   Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
4. 4
   Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
5. 5
   If necessary, add more water.
6. 6
   Do not process more than 30 seconds.
7. 7
   Turn the dough onto your work surface and gather into a ball.
8. 8
   Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
9. 9
   After the dough has chilled, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
10. 10
    (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)
11. 11
    Gently place the rounds into a 12-cup muffin tin.
12. 12
    Cover and place in the refrigerator for about 30 minutes to firm up the dough.
13. 13
    Next, make the filling.
14. 14
    Tart Filling:.
15. 15
    In a medium sized saucepan lightly whisk the eggs.
16. 16
    Whisk in the butter, sugar, and cream.
17. 17
    Place on medium heat and, stirring constantly, bring this mixture just to a boil.
18. 18
    Immediately remove from heat and stir in the vanilla extract.
19. 19
    Place about a teaspoon chopped nuts into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
20. 20
    Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
21. 21
    Remove from oven and place on a wire rack to cool.
22. 22
    Serve at room temperature or chilled.