Imagine delicate, buttery tartlets gracing your afternoon tea spread, each a tiny treasure of savory delight. These miniature wonders begin with a crisp, crumbly crust, infused with the subtle, earthy notes of walnut. The texture is delightfully short and tender, providing a satisfying contrast to the creamy filling nestled within.

The heart of each tartlet is a luscious blend of ricotta and Parmesan cheeses. The ricotta lends a smooth, velvety richness, while the Parmesan adds a sharp, salty tang that awakens the palate. Baked to a gentle golden hue, the filling is firm enough to hold its shape, yet yielding and decadent with every bite.

To complete these delightful morsels, a vibrant topping of sweet cherry tomatoes adds a burst of freshness and color. The tomatoes soften slightly in the oven, their natural sugars intensifying and creating a juicy counterpoint to the savory cheese filling. A scattering of fresh baby arugula provides a peppery finish, adding a touch of sophisticated bitterness that balances the overall flavors.

These tartlets are ideal for an afternoon tea, offering a refined and satisfying alternative to traditional sandwiches or quiches. Their small size makes them perfect for enjoying in just a couple of bites, allowing you to sample a variety of treats without feeling overly full. The combination of textures and flavors – the crisp crust, creamy filling, sweet tomatoes, and peppery arugula – creates a truly memorable culinary experience.

While a cupcake pan offers a practical and convenient way to bake these tartlets, individual tartlet molds or tins can also be used for a more refined presentation. Baking beans, whether dried beans or specially made ceramic or metal weights, are essential for maintaining the shape of the pastry during baking, preventing it from puffing up or collapsing. This technique is crucial for achieving uniformly beautiful tartlets every time.

For those seeking alternative options, the crust can be adapted using vegan butter or coconut oil in place of butter, and a flax or chia egg as an egg substitute. The filling can also be made vegan using store-bought vegan cheeses, tofu, or a combination of nut-based cheeses. Similarly, almond flour or almond meal can be used instead of walnut flour, and sunflower seed flour provides a delicious nut-free alternative.