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Walnut Tartlets

kept bytihleigh
recipe bySmitten Kitchen

Adapted from Bon Appetit, May 1999

Unfortunately, the cure to the bubbling-over drama is not to fill the shells less (I went about 90 percent full, myself) as the filling shrinks back down and you don’t want a half-empty shell. That said, if you can deal with a little mess, you’ll be duly rewarded with an inordinate amount of deliciousness.


1 recipe Great Unshrinkable Sweet Tart Shell, unbaked
1 cup whipping cream
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup honey
2 teaspoons grated orange peel
1/2 teaspoon whole aniseed (we liked this level, but use 1/4 teaspoon if you’re anise-phobic)
1 3/4 cups walnuts, toasted, chopped
1/2 teaspoon salt



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