Mini Black And White Chocolate Tartlets Recipes

CHOCOLATE GANACHE MINI-TART RECIPE

Steps:

• Add first four ingredients to a food processor and pulse until well blended.
• Cut butter into 8 pieces. Add to dry ingredients and pulse until the mixture looks like oatmeal.
• Use a fork to break up and mix egg, then pour it all at once into the food processor bowl. Pulse 5-6 times to begin to moisten the mixture. Let the machine run steadily for a few seconds. Watch carefully until mixture begins to stick together and starts to form a ball. Machine will make a different sound as this happens.
• Press dough into a cylinder (like a roll of refrigerated cookie dough), cover with plastic wrap and refrigerate at least 30-45 minutes or up to a week.
• When ready to make crusts, cut the cylinder into 12 equal slices. I usually end up with 13 tarts because I roll all the scraps together to make the 13th shell.
• Roll each slice between plastic wrap until just slightly larger around than tart shell. The dough should be just shy of 1/4 inch thick and a consistent thickness throughout. This can be a little tricky at first. Practice makes perfect.
• Cover and freeze mini-tart shells until rock hard.
• Place tart shells onto a cookie sheet. Cover the inside of each tart with foil pressed to fit down inside. Bake in preheated 400 degrees F oven for 10 minutes. Remove the foil and bake 2-3 more minutes.
• Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.
• Chop chocolate and place into a deep bowl.
• Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
• Use a whisk or spoon to begin stirring in lazy circles starting from the middle until mixture is uniform. Don't go crazy stirring or chocolate will lose its beautiful gloss. Gentle motion is good.
• Add butter in small pieces and continue mixing gently until ganache is once again uniform.
• The mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.
• Fill cooled tartlet shells with ganache.
• Chill tartlets until ready to serve. Remove 30 minutes before serving to allow the filling to soften a bit. Garnish with fruit or whipped cream.

CHOCOLATE TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.
• Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.
• Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.

MINI BLACK FOREST TARTLETS

Steps:

• Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Stir in extract. Refrigerate until cooled.
• Meanwhile, heat phyllo shells as directed on package. Cool.
• Fill phyllo shells with chocolate mixture; top with remaining COOL WHIP and cherries. Refrigerate10 min.

BERRY ALMOND TARTLETS WITH WHITE CHOCOLATE

Steps:

• For the almond pastry, put the flour, ground almonds, sugar and 1⁄4 tsp salt into a food processor and work for 5 seconds until mixed. Add the butter and pulse for about 10 seconds until the mixture forms fine crumbs. Tip into a bowl, add the egg yolks and almond extract and mix with a knife to make coarse crumbs (don't do this in the machine or you'll overwork it and make the pastry tough). Turn out on to the work surface and knead briefly by hand to a smooth, pliable ball. If it's too sticky, work in a little more flour. Wrap in cling film and chill for at least 30 minutes until firm.
• Brush six 9cm loose-bottomed tartlet tins with melted butter. Divide the ball of dough in half and work with one piece at a time. Roll it out on non-stick baking parchment until 3mm thick. Cut out three 13cm rounds using a plain pastry cutter or a small upturned saucer as a template. Ease each disc of pastry into the tins and press them on to the base and sides so the edges of the pastry come slightly above the top edge of the tins. Prick the bases with a fork so they do not puff up in the oven and set them on a baking sheet. Repeat with the rest of the pastry. Chill for at least 15 minutes until firm. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
• Line the tartlets with small squares of buttered foil, pressing them well against the sides to hold up the dough during baking. Bake for 7-8 minutes until the pastry starts to brown. Remove the foil and continue baking for a further 3-4 minutes until they are golden brown. Let them cool in the tins, then turn them out to be sure they are loose. Replace them in the tins for support before adding the filling.
• For the ganache, break the chocolate into a bowl. Bring the cream just to the boil, pour on to the chocolate and leave for 2-3 minutes, then stir until smooth. Chill without stirring for 8-12 minutes until the ganache is cool but still soft enough to pour, then pour a shallow layer into each tartlet to cover the base. Chill until set, then unmould the tartlets and let them come to room temperature for at least 30 minutes. (They can be kept covered, at room temperature, for up to 6 hours.)
• To finish, warm the redcurrant jelly with 1 tbsp water and stir until smooth. Pick over the raspberries and pile them casually on top of the ganache. Spoon over a little of the warm glaze and decorate each tartlet with a tiny sprig of mint.

WHITE CHOCOLATE RASPBERRY TART!

Steps:

• Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.
• Add the melted unsalted butter and mix together until combined.
• Spread onto the bottom and sides of an 23cm loose bottomed tart tin. I usually start on the sides, and then cover the bottom last.
• Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.
• Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.
• Pass the coulis through a sieve to remove the seeds and let the mixture cool.
• Add the white chocolate and butter to a large bowl.
• Pour the cream into a small pan, and heat the cream until just before boiling point.
• Pour the cream onto the chocolate and butter and leave to sit for five minutes.
• Whisk the mixture until it smooths - if any lumps of chocolate remain, add the mixture back into the pan and heat on a low heat until smooth.
• Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.
• Set the tart in the fridge for a couple of hours until set.
• Remove the tart from the tin carefully, and put onto a serving plate.
• Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!
• Serve with an extra drizzle of coulis!

MINI BLACK AND WHITE CHOCOLATE TARTLETS

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed. Pierce bottoms of shells all over with a fork. Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
• Meanwhile, preheat oven to 350°F. Bake shells until dry, 15 to 18 minutes. Let cool completely on a wire rack.
• In a small bowl, sprinkle gelatin over the ice water. Let soften about 5 minutes. Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil. Remove from heat. Add softened gelatin, stirring for 30 seconds to dissolve completely.
• Put the white chocolate in the bowl of a food processor. With machine running, pour in softened gelatin mixture; process until smooth. Transfer to a medium bowl. Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.
• In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form. Fold into white chocolate mixture until combined.
• Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22). Pipe into cooled tart shells.
• Preheat oven to 350°F. On a lightly floured surface, roll out dough 1/8 inch thick. Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin. Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes. Bake until dry, 18 to 20 minutes. Let cool completely; unmold shells from pans.
• Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan over medium heat, bring cream and espresso powder to a simmer. Pour over chopped chocolate, and let stand 5 minutes. Stir until smooth. Fill baked and cooled tart shells with chocolate mixture.
• Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring. Transfer to a resealable plastic bag; snip a small opening in the corner. Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet. Using a wooden skewer or toothpick, swirl dots to marbleize. Gently tap tartlets on work surface to settle filling. Refrigerate until set, 1 hour or up to 1 day.