Crunchy tartlets made with a sweet dulce de leche filling topped with dark chocolate drizzle and walnuts.
In a stand mixer fitted with the paddle attachment, cream 1 cup butter and 3/4 cup sugar together.
Add 3 egg yolks and 1 whole egg, 1 at a time, creaming thoroughly before adding the next.
Add 2.5-3 cups flour and the baking powder until the dough starts to come together.
Take the dough and roll it with the rolling pin, to a 0.5 cm thickness. Make sure the dough doesn't stick to your working surface by sprinkling it with flour.
Place all molds on a baking sheet and bake at 350°F, until golden in color or about 15 minutes.
Prepare the ganache, by pouring 1/4 cup hot cream over 1/4 cup chopped chocolate, letting it sit for 1-2 minutes, then stirring until smooth.
Put 1/2 tablespoon of Dulce de Leche inside the tart. Sprinkle with chopped walnuts.
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