In food processor, pulse together flour, ground walnuts and sugar until well blended. Add in cubed butter and pulse until mixture resembles coarse crumbs. Pulse in egg yolk to make shaggy dough. Remove and press into a disc. Wrap in plastic and refrigerate until well chilled, at least 30 minutes and up to 2 days. Preheat oven to 350°F.
Filling
In bowl, beat together butter and icing sugar until light and smooth, about 2 minutes. Beat in whipping cream and custard. Stir in flour and walnuts to make a stiff paste. Using fingers, take a rounded tablespoon of dough and press into the bottom and up the sides of a greased mini muffin tin.
Fill with a teaspoon of the paste. Repeat with remaining dough and paste. Bake tartlets in the center of preheated oven for 20 minutes or until golden and firm to touch. Allow tartlets to cool in pan before transferring to cooling rack. In small bowl, whisk together icing sugar and lemon juice; top each tartlet with 1/2 teaspoon glaze. Garnish with walnut pieces.
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