Maple Goat Cheese & Walnut Tartlets
These elegant tartlets feature a creamy, sweet and savory goat cheese filling with a hint of maple, topped with crunchy walnuts and baked in a crisp crust.
Equipment
- oven
- round cookie cutter
- muffin tin or tartlet molds
- fork
- medium bowl
- electric mixer
- wire rack
Ingredients
Tartlets
- 1 pre-made pie crust (or homemade shortcrust pastry)
- 4 oz fresh goat cheese (chèvre) softened
- 1/4 cup pure maple syrup
- 1 tbsp granulated sugar optional, for extra sweetness
- 1/2 tsp vanilla extract
- 1 large egg yolk
- 1/4 cup heavy cream
- 1/2 cup walnuts toasted and roughly chopped
- salt Pinch of
- Fresh berries or mint for garnish optional
Instructions
Preparation
- Preheat oven to 375°F (190°C). If using a roll-out pie crust, cut out individual tartlet shells with a round cookie cutter and press into a greased muffin tin or tartlet molds, then prick the bottoms with a fork.
- In a medium bowl, combine softened goat cheese, maple syrup, optional granulated sugar, vanilla extract, egg yolk, heavy cream, and a pinch of salt; beat with an electric mixer until smooth and creamy.
- Divide the goat cheese mixture evenly among the prepared tartlet shells.
- Sprinkle toasted and chopped walnuts over the top of each tartlet.
- Bake for 18-22 minutes, or until the crusts are golden brown and the filling is set and lightly puffed.
- Remove from oven and let cool in the muffin tin/molds for 5-10 minutes before transferring to a wire rack to cool completely.
- Garnish with fresh berries or a small sprig of mint, if desired, before serving.
- Store any leftover tartlets tightly covered in the refrigerator for up to 3 days.
Notes
These tartlets are perfect for a light dessert or an elegant appetizer. For best results, use high-quality maple syrup and fresh goat cheese. Experiment with different nuts like pecans or almonds, or add a sprinkle of fresh thyme for an herbaceous touch to balance the sweetness.