White Chocolate Mini Tarts
Discover sweet perfection: white chocolate mini tarts! Enjoy the delightful contrast of crispy pastry and smooth, velvety chocolate. Get the full recipe and create a memorable dessert!
preparation: 10 minutes
making: 30 minutes
total: 40 minutes
servings: 12 tarts
nutrition: 332 calories per serving
cuisine: French
Ingredients
- 225g plain flour
- 175g baking spread
- 75g white granulated sugar
- 200ml double cream
- 100g white chocolate
For Decorating
- a handful of sprinkles
- 20g white chocolate
- 20g milk chocolate
Hundreds & Thousands and Chocolate Strands used for this recipe
Additionally
Some butter for greasing tin tarts
Method
Mix the flour, sugar, and butter in a large bowl.
Knead with your hands until the mixture forms a dough. Work quickly so the butter does not heat up too much and the dough does not become sticky.
Wrap the dough in cling film and chill in the fridge for at least 60 minutes.
In the meantime, lightly grease the mini tart tins with butter (I use tart tins 9cm in diameter).
This will make it easier for the dough to come out of the moulds after baking.
Preheat the oven to 180 degrees Celsius.
Take the dough out of the fridge and divide it in half.
Place each half on a lightly floured surface and gently roll it out with a rolling pin to a thickness of about 5mm.
If the dough is too sticky, add some flour and knead together.
To prevent the dough from sticking to the rolling pin, sprinkle the rolling pin with flour.
Use the mini tart tins to cut out circles of dough.
To make the tart shells, press the cut dough into the mini tart tins, either with your fingers or with another mini tart tin.
Prick the bottom with a fork.
Place in the oven and bake for 15-18 minutes.
Remove the tarts from the oven and let them cool slightly. Gently invert the tins to remove the tarts.
While the tarts are cooling, make the white chocolate filling.
Chop or crack the white chocolate into small pieces.
Pour the double cream into a small saucepan and bring to a boil, reduce the heat, and add the white chocolate. Using a whisk, mix until the mixture is smooth and all the chocolate pieces have melted.
Set aside to cool a bit. Do not put the filling into the tarts as they will soak and melt.
Evenly distribute the chocolate filling into each tart and put them in the refrigerator to set.
I used white and milk chocolate to decorate.
Melt the white and milk chocolates, separately, in a water bath and transfer each of them into a piping bag.
In circular motions, gently squeeze the chocolate onto the tarts.
Before the chocolate hardens, sprinkle with sprinkles.
Refrigerate before serving.
