18 Serves
50 Mins
Preheat your oven to 170°C or 190°C (conventional).
On a lightly floured surface, roll out the pastry until it is slightly thinner than its original thickness. Use a 7.5cm fluted cutter to cut out 18-20 rounds, re-rolling the scraps as needed.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
10 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
85 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Press the pastry rounds into the holes of two 12-hole tart tins, ensuring they are neatly fitted.
In a large bowl, whisk the eggs and combine with the filling base ingredients and sugar. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly for 3-4 minutes until the butter melts and the mixture thickens enough to coat the back of a wooden spoon.
Remove the pan from the heat and stir in the crushed walnuts.
Spoon the filling into the prepared pastry shells until level with the rim.
Bake the tarts for 15-18 minutes until the filling is set and the pastry is pale golden. Allow them to cool in the tins for a few minutes before transferring to a wire rack.
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