1.3M
JOChristmas Mini Tartlets
Crust
•1 ⅔ cups all-purpose flour
•½ cup icing sugar
•A pinch of salt
•½ cup unsalted butter, very cold and cubed @paysanbreton_international
•1 egg
Filling
•Strawberry jam, or any jam you like
•100 g white chocolate
•100 g heavy cream (35% fat) @paysanbreton_international
Method:
1.In a food processor, mix the flour, icing sugar, and salt. Add the cold butter and pulse until you get fine crumbs.
2.Add the egg and pulse again until the dough comes together. Shape it into a ball, roll it out between parchment paper to about 4 mm thick, and chill for 1 hour.
3.Grease the outer sides of cupcake molds with butter. Cut dough discs using a round cutter and place them over the molds. Freeze for about an hour, then bake at 160°C for 20–30 minutes, until golden. Let cool completely.
4.Spread a thin layer of strawberry jam inside each baked shell.
5.For the ganache, heat the cream until just boiling, then pour it over the white chocolate. Stir gently until smooth and glossy. Let it cool at room temperature for about 15 minutes, until slightly thickened.
6.Divide the ganache into small bowls. Tint a little with green and red food coloring. Pour the plain white ganache into the tart shells. Using a fine piping tip, draw small green leaves around the edges to form a wreath and add tiny red dots for berries.
7.Refrigerate for 3–4 hours until set.
@joyfulhomecooking
