Bake the walnuts at 160°C until golden-brown, peel them and grind them.
Mix the butter at room temperature with the powdered sugar, the egg yolk, the lemon zest, and the salt.
Add the flour with the finely chopped walnuts, stir, and form the dough.
Put the dough in the refrigerator for 1 hour.
Add 30 grams of dough into each of the 12 muffin molds greased with butter and sprinkled with flour, shape the base along the edges, and place them in the freezer for 10 minutes.
In each tartlet, add weight, bake for 10 minutes at 200 °C, remove the weight, and bake for another 15 minutes at 180 °C.
For the filling, whip the cream for 2-3 minutes.
In another bowl, beat 2 egg yolks with powdered sugar and vanilla extract for 10 minutes.
Add the cream cheese, mix at low speed until incorporated.
Add the whipped cream, mixing with a spatula in circular motions from bottom to top.
Fill the little baskets with cream, decorate according to preferences, and refrigerate for 2-3 hours. Serve with pleasure!
