← Back to Search Results
Chocolate Starlets Recipe-9446

Photo by: Joseph De Leo
Comments: 0


These are rich with the flavor of walnuts, a hint of spice, and, of course, chocolate. Decorating them couldn’t be easier, after you turn the fluted tartlets over to show off their star-like shape.

Yield: Makes 4 dozen 1½-inch tartlets




  • ½ cup (70 grams) unsifted all-purpose flour
  • 5 ounces (1½ cups) walnuts, finely ground
  • ½ teaspoon ground cinnamon
  • 4 ounces (1 stick) unsalted butter, room temperature
  • ½ cup plus 2 tablespoons (125 grams) granulated sugar
  • 3 egg yolks


  • ½ cup (50 grams) unsifted powdered sugar

Chocolate Honey Gauche Glaze

  • 2 tablespoons heavy cream
  • 2 teaspoons honey
  • 2 ounces semisweet chocolate, finely chopped


1. Adjust rack to lower third of oven and preheat oven to 350 degrees F. Arrange four dozen ungreased fluted tins, 1½ inches in diameter, close on a large baking sheet that measures at least 12 × 15½ × ½ inches.

2. Dough: Pinch off the dough, 1 teaspoon at a time, and drop into fluted tins. One by one, roll dough pieces into balls in the palms of your hands. With index finger, press center of each dough ball into a tin; then press dough up the sides of the tin while rotating the tin to distribute the dough evenly.

3. Filling: In a medium bowl, whisk the flour, ground nuts, and cinnamon to blend; set aside. In the large bowl of an electric mixer at medium-low speed, cream the butter in a 1½-quart mixing bowl until soft, creamy, and smooth, about 30 seconds. Beat in the sugar until the mixture is lighter in texture and the sugar has been absorbed. Add the yolks and continue mixing until incorporated and smooth. Lower speed, and gradually add the dry ingredients until the mixture is smooth and thoroughly combined.

4. Using a 16-inch pastry bag fitted with a 3/8-inch plain decorating tip (such as Ateco #3), pipe the equivalent of 12 teaspoon of filling into each pastry-lined tin. Lift the tip slightly as each tin is filled in order to cut off the flow of filling. (Piping filling from a pastry bag is easier, more uniform, and less fattening than using a spoon since it reduces the temptation of licking your finger clean after scooping filling from the spoon.)

5. Bake for about 15 minutes, or until the top of the filling is light golden and the chocolate crust is no longer shiny but dull and feels slightly firm to the touch. Cool the tartlets, on the baking sheet, on a rack for 10 minutes, or until cool enough to touch. Remove each tartlet by pinching the tin with thumb and forefinger and turning it upside down, so that the pastry falls into your hand.

6. Decoration: Place tartlets upside down on a rack so each tartlet displays its star shape. Tap the powdered sugar from a sieve to sprinkle sugar over the top of each tartlet.

7. Chocolate Honey Ganache Glaze: Combine the heavy cream and honey in a small heavy-bottomed saucepan. Heat just to boiling. Turn off heat, stir in the chocolate just until melted and smooth. Set aside just until it thickens to the consistency of honey, about 30 minutes. Fill a small handmade paper cone half full of the glaze, snip off the cone’s tip, and pipe a small dot in the center of each tartlet.

8. Stack undecorated tartlets in an airtight metal container and store at room temperature up to 10 days, or freeze up to 1 month. Store decorated tartlets in a single layer in a covered, foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.

© 2000 Flo Braker

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Chocolate Miniature Tartlet Pastry Recipe. For nutritional information on Chocolate Miniature Tartlet Pastry Recipe, please follow the link above.

Nutritional information is based on a serving size of 2 cookies.

135kcal (7%)
12mg (1%)
0mg (0%)
46mcg RAE (2%)
38mg (13%)
3mg (0%)
4g (19%)
9g (15%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
american-masala American Masala
by Suvir Saran
a-new-way-to-cook A New Way to Cook
by Sally Schneider
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
baked-explorations Baked Explorations
by Matt Lewis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
martin-yans-china Martin Yan's China
by Martin Yan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
west-coast-cooking West Coast Cooking
by Greg Atkinson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?