Sugar-Free Walnut Tartlets
A traditional Hungarian pastry made with whole wheat flour
How can you make walnut tartlets in a healthier way? Instead of sugar, I used xylitol and erythritol. And instead of white flour, I chose whole wheat flour. This recipe is a traditional family recipe passed down from my grandmother. In our family, these pastries always make an appearance at Easter, and although they are quite time-consuming to prepare, they are absolutely worth it because they taste amazing. A few bites of these crumbly walnut pastries with afternoon tea or as a mid-morning snack feel like Heaven. Give them a try!
I dusted the tops with stevia powder, but erythritol can also be ground into powder. It works wonderfully for decoration, although the pastries themselves do not need any extra sweetness.
Sugar-Free Walnut Tartlets
Equipment
- A 7.5 cm diameter glass or other round cookie cutter
- 6 cm diameter tartlet molds
Ingredients
For the dough
- 500 g whole wheat flour (not spelt flour, because it makes the dough drier)
- 250 g butter (minimum 82% fat content)
- 12 g baking powder
- 150 g xylitol
- 6 egg yolks
- 2-3 tablespoons milk
For the filling
- 250 g ground walnuts
- 200 g xylitol
- 100 g erythritol (you can use xylitol instead)
- Grated zest of ½ lemon
- ½ dl rum
- 6 egg whites
For the pastry base
- 100 g diabetic apricot jam
Instructions
- Place the flour into a mixing bowl. Add the butter, xylitol, and baking powder.
- Separate the eggs. Add the egg yolks to the flour mixture. Put the egg whites into a separate bowl for whipping later.
- Work the dough by hand. Rub the butter into the flour mixture with your fingertips, then knead until smooth. Add enough milk to create a soft dough. Shape it into a ball.
- Cut the dough ball in half to make it easier to work with. Roll it out on a floured surface to about 0.5 cm thickness. The thinner the dough, the easier it will fit neatly into the molds.
- Take a glass or round cutter that matches the size needed for your tartlet molds. For my 6 cm tartlet molds, I used a 7.5 cm diameter glass.
- Press each cut-out dough circle evenly into the molds, but not too firmly, otherwise they will be harder to remove later.
- Once all the molds are filled, place one teaspoon of jam into the center of each pastry.
- Prepare the walnut filling. Beat the egg whites into stiff peaks, then set aside.
- Place the ground walnuts into a mixing bowl. Add the xylitol, erythritol, lemon zest, and rum. Mix thoroughly, then gently fold in the whipped egg whites.
- Transfer the filling into a piping bag or a plastic bag with the corner cut off. Fill the tartlets with the mixture. Do not overfill them, because the meringue will rise to about double its size during baking.
- You can also decorate the tops with sugar-free sour cherries or walnut pieces.
- Bake in a preheated oven at 180°C (top and bottom heat with fan) for 20-25 minutes.
- Once baked, remove the tartlet molds while they are still warm, because they come off more easily at this stage.
Calories and macros
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