For the shortcrust pastry:

1. In a robot, mix together the butter and flour until the mixture is crumbly. Add the eggs one by one, then the sugar and vanilla sugar.

2. The dough forms a homogeneous ball, flatten it and wrap it in plastic film, then refrigerate for 2 hours.

3. Grease the tartlet molds.

4. Roll out the dough and cut out 12 circles, then fill the dough into the molds. Reserve in the refrigerator.

Preheat the oven to 350°F.

5. Meanwhile, in a robot, mix the butter with the brown sugar.

6. Add the egg yolks, maple syrup, then add the chopped walnuts. Mix.

7. Share in the tartlet bottoms just out of the refrigerator.

8. Bake for 25 minutes and add the remaining walnuts at mid-cooking.