Okay, these tartlets are AMAZING and they are uber easy. You can even make it easier on yourself by purchasing premade tart shells in the freezer section of the grocery store. I love using fresh berries on the top to add a little bit of color or just to mix it up. You may also use regular chocolate in place of the white if you prefer. Bon Appetit!
White Chocolate Ganache1 ½ cups premium-quality white chocolate, grated 2/3 cup heavy cream1 tablespoon unsalted butter, cut into 3 pieces
1. Put the grated chocolate in a double boiler.2. In a separate pot bring the heavy cream to a boil, pour it over the chocolate. Stirring with a whisk, gently stir the chocolate and cream together. When its smooth WITHOUT lumps, stir in the butter.3. Cool the ganache by putting a small metal bowl in a larger bowl filled with ice cubes and cold water. Stir constantly; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill tarts.
Tart Crust1 1/2 cups all-purpose flour
1/3 cup ground almonds or hazelnuts
2 tablespoons granulated sugar
4 oz. sweet butter, cut in pieces
1 egg + 1 tablespoon milk (or water), whisked together
Mix the flour, ground nuts, and sugar in a bowl. Add the butter pieces, and using your fingers, work the butter into the dough until it resembles crumbs. Add the egg/milk liquid to the flour mixture. Again, using your hands, work ingredients until all comes together. Knead for a short time to combine all of the ingredients, DON’T over knead. Wrap with plastic. Let rest and refrigerate for at least 1 hour.
To make the tart shells: Preheat oven to 375 degrees. Divide dough into approximately 16-18 pieces (depending on type of tin used). Roll the dough to an even thickness and press into tart shells and line with foil. Use small beans/pie weights to keep the tartlets from expanding out of place. Bake for 15 minutes, then remove foil and weights. Bake for another 12 minutes or until light golden brown in color. Cool briefly then remove from tins.
These are very easy to freeze and use later, perfect for a last minute dessert.
1/3 cup ground almonds or hazelnuts
2 tablespoons granulated sugar
4 oz. sweet butter, cut in pieces
1 egg + 1 tablespoon milk (or water), whisked together
To make the tart shells: Preheat oven to 375 degrees. Divide dough into approximately 16-18 pieces (depending on type of tin used). Roll the dough to an even thickness and press into tart shells and line with foil. Use small beans/pie weights to keep the tartlets from expanding out of place. Bake for 15 minutes, then remove foil and weights. Bake for another 12 minutes or until light golden brown in color. Cool briefly then remove from tins.
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