I can’t think of a single time of day that these wouldn’t be good, but they are the perfect little after-dinner treat.
Keep the tartlets loosely covered with plastic wrap at a cool room temperature on the day they are made. Wrap and store at room temperature for up to 3 days.
Almost any lightly toasted chopped nuts—almonds, walnuts, and hazelnuts—pair well with this filling. Sometimes I decorate the top of each tartlet with a shred of gold leaf instead of a nut meat.
© 2008 Nick Malgieri. All rights reserved.