White Chocolate Tarts

White Chocolate Mini TartsThese White Chocolate Tarts are my tribute to the World Chocolate Day which I admit was yesterday but, I am sure you would agree with me, is never too late to celebrate. The tart shell recipe is relatively low in fat which prevents is from becoming soggy even after 24 hours of filling them with the white chocolate cream. You can of course go classic and top those with berries but I like to add a flair of luxury by simply decorating them with silver dragees and edible flowers if you can find those. Did I mention white chocolate tarts taste even better paired with Champagne. Happy belated World Chocolate Day everyone:) 

Yields 6 tarts

Ingredients for the tart shells:
1 1/4 cup all purpose flour
2 Tbs confectioners’ sugar
pinch of salt
45g or (3 Tbs) cold unsalted butter, I prefer using a scale
2 Tbs plain yogurt
1 Tbs ice water
1 tsp vanilla extract

For the white chocolate cream:
250g white chocolate Lindt bar
3 Tbs milk
2 Tbs sugar
1 egg at room temperature, beaten
200g whipped cream

silver drags and edible flowers for decoration 

Make the tart shells: Put all the ingredients in the bowl of a food processor and pulse about 15 time or until the dough comes together. Shape it into a ball and transfer it to a lightly floured surface. Divide the ball into 6 small balls. Using a rolling pin roll each of them into into 1/8-inch tick circle to fit a 3-inch loose bottom mini tart pans. Do not stretch the dough as it will shrink slightly while cooking. Score the uncooked tart shells with a fork. Refrigerate for 30 minutes.

Preheat the oven to 190C/375F.

Bake the tart shells in the middle of the oven for about 15 minutes or until the rims are light golden and firm to the touch. Allow the tart shells to come to room temperature before filling them.

Make the white chocolate cream: Combine the chocolate, milk and sugar and melt it over gentle heat in a non stick pot or a double boiler while stirring constantly. Pull the chocolate away from the heat and whisk in the beaten egg. Keep whisking for 30-40 seconds to avoid lumps, while the heat of the chocolate cooks the egg. Put aside to cool for 10-15 minutes. In the mean time whip the cream. With the help of a spatula gently and gradually fold the whipped cream into the chocolate mixture.

Assemble the tarts: Fill the cold tart shell with the white chocolate cream. Refrigerate for at least 4 hours. Before serving decorate with silver dragees or edible flowers.

Wine Suggestions: Champagne or Prosecco.


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