1 cup (2 sticks)
unsalted butter, at room temperature
6 oz
cream cheese, at room temperature
2 cups
unbleached flour
2
eggs
1 1/2 cups (tightly packed)
light brown sugar
1 1/3 cups
walnuts, chopped
1 1/2 tsp
vanilla extract
Steps
In a mixing bowl, beat butter with cream cheese until smooth. Work in flour until dough forms (hands work best here).
Shape dough, rolling between palms, into 48 walnut-sized balls.
Chill dough balls for about 30 minutes, or until firm but not stiff.
With fingers, or a floured wooden dowel, press dough pieces into bottoms and up sides of 4 miniature 12-hole muffin tins.
Cover with plastic wrap and refrigerate for at least 30 minutes or as long as 2 days.
For the filling: in a mixing bowl, beat eggs with a fork. Stir in sugar, pressing to dissolve any lumps. Stir in walnuts and vanilla.
With a teaspoon, fill tart shells with nut mixture to slightly below top of shell. (Experiment with one pan to make sure filling does not overflow during baking.)
Preheat oven to 325 degrees.
Bake for about 25 minutes until crust is golden and tops are set.
Remove pan to a cooling rack for 4-5 minutes. Remove each tart by sliding a butter knife down side of tart to gently lift it from tin.
Cool on wire rack, then store in a cookie tin.
Dough balls can also be refrigerated for several days if desired. Allow to sit at room temperature for about 30 minutes until pliable enough to press into tins.
