Imported from TikTok
Christmas Mini Tartlets with White Chocolate Ganache
Delicate, crisp mini pastry shells are filled with strawberry jam and smooth white chocolate ganache, then decorated as festive Christmas wreaths with green leaves and red berry dots.
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Ingredients
- 1.6667 cup All-purpose flour
- 0.5 cup Icing sugar
- Salt (A pinch)
- 0.5 cup Unsalted butter (Very cold and cubed; use a little to grease the outer sides of the cupcake molds)
- 1 Egg
- Strawberry jam (Use any jam you like; enough for a thin layer in each tart shell)
- 100 g White chocolate
- 100 g Heavy cream (35% fat)
- Green food coloring (For tinting a small portion of the ganache)
- Red food coloring (For tinting a small portion of the ganache)
Steps
- 1
Place the flour, icing sugar, and a pinch of salt in a food processor. Pulse briefly to combine the dry ingredients evenly.
- 2
Add the very cold cubed butter. Pulse until the mixture resembles fine, even crumbs and no large pieces of butter remain.
- 3
Add the egg and pulse just until the dough comes together. Do not overwork it.
- 4
Turn the dough out, shape it into a ball, and roll it between sheets of parchment paper to approximately 4 mm thick.
- 5
Refrigerate the rolled dough for 1 hour so it becomes firm and easier to cut and shape.
- 6
Grease the outer sides of cupcake molds with a little butter. Use a round cutter to cut discs from the chilled dough, then drape and press each disc over the outside of a mold to form a tartlet shell.
- 7
Freeze the shaped dough-covered molds for about 1 hour. This helps the shells hold their shape during baking.
- 8
Preheat the oven to 160°C (320°F). Bake the frozen shells for 20–30 minutes, until they are golden around the edges and baked through.
- 9
Remove the shells from the oven and let them cool completely on the molds before filling.
- 10
Spread a thin layer of strawberry jam inside each cooled tartlet shell.
- 11
Place the white chocolate in a heatproof bowl. Heat the heavy cream until it is just boiling.
- 12
Pour the hot cream over the white chocolate. Let it stand briefly, then stir gently until the ganache is completely smooth and glossy.
- 13
Leave the ganache at room temperature for about 15 minutes, until it has cooled and thickened slightly but is still pourable.
- 14
Divide a small portion of the ganache between separate small bowls. Tint one portion green and another red with food coloring, leaving the remaining ganache plain white.
- 15
Pour the plain white ganache into the jam-lined tartlet shells, filling them evenly without overflowing.
- 16
Transfer the green ganache to a piping bag fitted with a fine tip. Pipe small leaves around the edge of each tartlet to form a wreath.
- 17
Transfer the red ganache to a fine piping bag or use a fine piping tip to add tiny red dots among the green leaves as berries.
- 18
Refrigerate the decorated tartlets for 3–4 hours, until the ganache is fully set.
Notes
The recipe does not specify the exact amount of jam or the number and size of tartlet molds; quantities will vary with the cutter and mold size. Keep the finished tartlets refrigerated until serving so the white chocolate ganache remains firm.
Nutrition per serving
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