Dulce de Leche & Walnut Tartlets {Корзиночки со Згущенкой и Орехами}

Shortbread tart shell  filled with creamy Dulce De Leche, sprinkled with Walnuts and topped off with a drizzle of Dark Chocolate Ganache. by LettheBakingBeginBlog.comPinit

  • Shortbread tart shell  filled with creamy Dulce De Leche, sprinkled with Walnuts and topped off with a drizzle of Dark Chocolate Ganache.

It was Saturday into Sunday night. 1:30 am to be exact. 2 weeks since the last time I have baked anything, and 3 days since I started craving ‘walnut cookies’. By walnut I don’t mean flavor, but rather the shape. ‘Oreshki’ or Walnut Cookies are actually two hollowed halves of shortbread cookie shells that sandwich together about a teaspoon of Dulce De Leche .

Shortbread tart shell  filled with creamy Dulce De Leche , sprinkled with Walnuts and topped off with a drizzle of Dark Chocolate Ganache. by LettheBakingBeginBlog.comPinit

So, I guess I could just make them if I want them that bad, right? Wrong! I have no molds to make them the right shape. First thought was to check amazon and ebay and see if they had the cookie molds, but while they did have ‘walnut cookie molds’, they either did not have the right ones or I needed to spend 55$ to get them.

They do say, where there’s a will, there’s a way..

Instead of spending money and waiting days or weeks for the molds to arrive, I decided to transform shape but leave the idea and make beautiful delicious tarts, filled with nothing else but cooked sweetened condensed milk or Dulce De Leche, then sprinkle with some walnuts and top them off with a drizzle of dark chocolate ganache. Brilliant! isn’t it?Shortbread tart shell  filled with creamy Dulce De Leche , sprinkled with Walnuts and topped off with a drizzle of Dark Chocolate Ganache. by LettheBakingBeginBlog.comPinit

If you don’t have the tart molds, you can even use mini cupcake/muffin pan to do the same thing. They might not have the same design on the outside, but the taste is going to be exactly the same!

For the tart shells  I slightly adapted recipe from my Souffle Tarts I posted last week. The tartlets come out very tender and buttery, while still retaining shape to hold the filling. Believe me, they’re nothing like the pre-made shells they sell at Russian stores, which is a good thing if you ask me! So go ahead, give these a try!

Dulce de Leche & Walnut Tartlets {Корзиночки со Згущенкой и Орехами}

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Russian
Serves: 50 tartlets

Ingredients

Tart Shells

  • 3 egg yolks
  • 1 egg
  • ¾ cup sugar
  • 1 cup unsalted butter, room temperature
  • ½ tsp baking powder
  • Pinch of salt
  • 2.5 - 3 cups all purpose flour

Filling

  • 2 cans Dulce de Leche or cooked Sweetened Condensed Milk
  • 2 cups walnuts, toasted, chopped

Ganache

  • ¼ cup dark chocolate, finely chopped
  • ¼ cup cream

Instructions

  1. In a stand mixer fitted with paddle attachment, cream butter and sugar together.
  2. Add egg yolks and whole egg, 1 at a time, creaming thoroughly before adding the next.
  3. Add the flour and the baking powder until the dough starts to come together.
  4. Gather the dough into a ball and place it in the refrigerator for 1 hour (if time allows)
  5. Divide the dough in 3. While we'll be working with 1 part, leave the other two in the refrigerator until we are finished working with the first one.
  6. Take the dough and roll it with the rolling pin, to a 0.5 mm thickness. Make sure the dough doesn't stick to your working surface by sprinkling it with flour.
  7. Cut out circles 2 cm bigger then your tartlet molds.
  8. Fit them inside the molds or inside mini cupcake pan cavities and pat the dough in with your fingertips to make sure there's no air underneath.
  9. Place all molds on a baking sheet and bake at 350F, until golden in color or about 15 minutes.
  10. Let cool to room temperature.
  11. Prepare the ganache, by pouring hot cream over chopped chocolate, letting it sit for 1-2 minutes, then stirring until smooth.
  12. Put ½ tablespoon of Dulce de Leche inside the tart. Sprinkle with chopped walnuts.
  13. Using a fork, drizzle tarts with prepared ganache.
  14. Store at room temperature or the refrigerator depending on how you like it.

Nutrition Information

  • Serving size: 1 tart
  • Calories: 175

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

  1. Pinit

Shortbread tart shell  filled with creamy Dulce De Leche , sprinkled with Walnuts and topped off with a drizzle of Dark Chocolate Ganache. by LettheBakingBeginBlog.comPinit

Bon Appetite & Happy Pinning!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

  • Natasha

    What temp did you bake them? Thanks looking forward to making them.

    · Reply
    • Hi Natasha,
      350F 🙂

      · Reply
  • Julia

    Can’t wait to try! I actually have the walnut cookie mold but it’s sooo much work cooking them over the stove top, although we enjoy them every time! These sound delicious and faster with less burned fingers too 😉

    · Reply
  • Nadia

    oooh, that is very clever!
    i don’t have oreshki molds but my mom does. It’s always a treat when she makes it for holidays. And now i know the way 🙂 without molds.
    Thank you

    · Reply
    • Alevtina

      Oh, its a great idea for somebody not having a walnut maker. I bought my oreshnitsa and mushroom maker from Oreshnitsa International Company. I love it. Its much easier than on stove top.You may check their website http://www.oreshnitsa.net

      · Reply
  • These are so lovely! I’ve been craving “oreshki” for far too long now but, like you, am not willing to invest in the mould. I really dislike kitchen gadgets that only do ONE thing! These tartlets seem like a great substitution. Thank you for sharing your genius ideas!

    · Reply
    • Yes, its almost funny how you would think that this is such a simple solution, but it took me so long to figure it out)))

      · Reply
  • Mila

    Hello:) I love this idea! But also wondering if this dough recipe can be used for making oreshki? I just got an oreshki maker and can’t find a good recipe. TIA

    · Reply
    • Yes Mila, most definitely. In my mom’s cookbook It’s written as the dough for oreshki actually.

      · Reply
  • julia

    “Сгущенка” 🙂

    · Reply

As seen in