Name: Walnut tartlets with egg-yolk–coffee cream: elegant Christmas cookies
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 35
Ingredients: 420 g plain flour for shortcrust pastry; 140 g icing sugar; 280 g cold butter; 80 g ground walnuts; 1 tsp vanilla sugar; 1 tsp baking powder; 2 egg yolks; 4 egg yolks; 180 g fine granulated sugar; 450 g softened butter; 1 tsp finely ground coffee (or more to taste); 200 g dark chocolate; 80 g coconut oil

Preparation procedure

Dough preparation Sift the flour, sugar, baking powder and vanilla sugar into a bowl. Add the ground nuts, cold butter cut into pieces and the egg yolks. Quickly work into a smooth dough. Shape into a disk, wrap in cling film and chill for 1 hour.
Shaping and baking Roll the dough on a lightly floured surface to a thickness of about 4 mm. Cut out circles and transfer them to a baking sheet lined with parchment paper. Bake in an oven preheated to 160 °C for about 10 minutes, until they take on a golden hue. Let cool completely.
Egg-yolk–coffee cream Place the egg yolks and sugar in a bowl over a bain-marie and pasteurize to 72 °C, approximately 10 minutes, stirring occasionally. Pour into the bowl of a stand mixer and whisk for 15 minutes, until the mixture thickens and cools to room temperature. Gradually beat in the softened butter. Finally fold in the ground coffee by hand.
Assembling the tartlets Fill a piping bag with the cream and pipe it onto half of the circles. Top with the other halves and press gently. Chill so the cream sets.
Chocolate glaze Melt the chocolate and coconut oil over a bain-marie. Let cool to room temperature. Dip the tartlets on one side into the glaze and let harden in a cool place.

Quick information about the recipe

Number of pieces: approx. 35–45 assembled tartlets

Active preparation time: 60–75 minutes

Baking time: 10 minutes

Cooling and setting time: 2–3 hours

Total time: approx. 4 hours

Storage

They taste best after 2–3 days of resting, when they become beautifully tender.

Store in a cool place in an airtight tin.

Walnut tartlets with egg-yolk–coffee cream: elegant Christmas cookies recept

For 35 portions

Ingredients

Nut dough:

Egg-yolk–coffee cream:

Chocolate glaze:

Preparation procedure

Quick information about the recipe

Storage

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