Chocolate Walnut Mini Tarts

Chocolate Walnut Mini Tarts

These mini tarts are scrumptious, made with cream cheese, chocolate chips, chopped walnuts, creamy Plugrá butter, and sugar.

Author: Eileen Talanian, author Chewy Cookies and founder Recipe Copyright 2004 Eileen Talanian
Prep time: 45 minutes
Cooking time:
Total time: 45 minutes


  • 1 cup Unsalted Butter, at cool room temperature
  • 6 ounces cream cheese, at cool room temperature
  • 2 cups bleached cake flour (NOT self-rising)
  • 2 eggs, graded large
  • 2 tablespoons Butter
  • 1 1/2 cups brown sugar, firmly packed
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped walnuts (about 4 ounces)
  • 3/4 cup mini semisweet chocolate chips (about 4-1/2 ounces)


Tart base
  1. Preheat a conventional oven to 350°F or a convection oven to 325°F, arranging the oven racks so they divide the oven into thirds.
  2. Line mini-muffin pans with mini cupcake liners.
  3. Beat the butter and cream cheese together on medium-high speed for about 2 minutes until very fluffy and creamy. Add the flour and blend on low speed for about 30 seconds.
  4. Using two teaspoons, scoop the dough into 48 pieces, placing one piece into each lined mini muffin cup. Using floured fingers, press the dough gently to line the bottom and sides of the cupcake liners, being sure not to make a hole in the bottom of the dough. Set aside and prepare filling.
  1. Melt the butter.
  2. Mix all of the filling ingredients, stirring with a wooden spoon until they are evenly blended.
  3. Spoon the filling into each dough-lined muffin cup, being sure you get plenty of nuts and chips in each cup, and that you have also included some of the syrupy liquid.
  4. Place the filled muffin tins into the preheated oven and bake for 30-35 minutes, rotating the pans halfway through the baking time. When they are done, the dough will be golden brown and the filling will have formed a crust.
  5. Remove the pans from the oven and set them on wire racks to cool.
  6. After 10 minutes, carefully turn the mini tarts out of the baking pans, and set the tarts upright on the wire racks to finish cooling.
  7. Store the completely cooled tarts in an airtight container for up to 2 weeks.


Chef's Note: While they look time-consuming, these little tarts are fairly easy to make. The butter-cream cheese dough is extremely forgiving and a breeze to work with. You can make the dough-lined pastry cups ahead of time and freeze them for later use, then quickly mix the filling and bake them at the last minute.
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