Crostate Di Noci E Caramello

1. Prepare the crust:

1. In a large bowl, combine the flour and sugar.
2. Add the cold butter and rub it into the dry ingredients until it resembles breadcrumbs.
3. Mix in the egg yolk and enough cold water to form a smooth dough.
4. Wrap the dough in cling film and refrigerate for 30 minutes.

2. Make the caramel filling:

1. Heat the sugar in a saucepan over medium heat, stirring occasionally, until it melts into a golden caramel.
2. Carefully add the heavy cream (watch for splattering) and stir until smooth.
3. Add the butter and mix well.
4. Remove from heat and fold in the chopped walnuts. Let it cool slightly.

3. Assemble the tartlets:

1. Preheat your oven to 180°C (350°F).
2. Roll out the chilled dough and cut into circles to fit your tartlet pans. Press the dough into the pans and trim the edges.
3. Fill each tartlet shell with the caramel walnut mixture.
4. Bake for 20–25 minutes, or until the crust is golden and the filling is bubbling.

4. Cool and serve:

• Allow the tartlets to cool completely before removing them from the pans.
• Serve as is or with a dollop of whipped cream for extra indulgence!