Christmas Mini Tartlets

Ingredients

• 1.66 cup all-purpose flour
• 0.5 cup icing sugar
• salt (a pinch)
• 0.5 cup unsalted butter (very cold and cubed)
• 1 egg
• strawberry jam (or any jam you like)
• 100 g white chocolate
• 100 g heavy cream (35% fat)
• green food coloring (for tinting ganache)
• red food coloring (for tinting ganache)

Steps

1. 1

   In a food processor, mix the flour, icing sugar, and salt.

2. 2

   Add the cold cubed butter and pulse until the mixture reaches the consistency of fine crumbs.

3. 3

   Add the egg and pulse again until the dough just comes together.

4. 4

   Shape the dough into a ball, roll it out between two sheets of parchment paper to a thickness of about 4 mm, and chill in the refrigerator for 1 hour.

5. 5

   Grease the outer sides of cupcake molds with butter.

6. 6

   Cut dough discs using a round cutter and place them over the inverted cupcake molds to shape the tartlets.

7. 7

   Freeze the dough-covered molds for about an hour.

8. 8

   Bake at 160°C (320°F) for 20–30 minutes, until the crusts are golden. Let them cool completely before removing from the molds.

9. 9

   Spread a thin layer of strawberry jam inside the bottom of each baked and cooled shell.

10. 10

    For the ganache, heat the heavy cream in a small saucepan until it is just boiling.

11. 11

    Pour the hot cream over the white chocolate. Stir gently until the mixture is smooth and glossy.

12. 12

    Let the ganache cool at room temperature for about 15 minutes until it has slightly thickened.

13. 13

    Divide the ganache into small bowls. Tint a small portion with green food coloring and another small portion with red food coloring.

14. 14

    Pour the plain white ganache into the tart shells over the jam layer.

15. 15

    Using a fine piping tip, draw small green leaves around the edges of the ganache to form a wreath, then add tiny red dots to represent berries.

16. 16

    Refrigerate the finished tartlets for 3–4 hours until the ganache is fully set.

Notes

The crusts are baked on the outside of cupcake molds to create the tartlet shape. Ensure the butter is very cold for the best pastry texture.

Nutrition per serving

• dessert
• baking
• Christmas
• holiday
• tartlets
• white chocolate
• vegetarian