White Chocolate Cream Mini Tartlets
5,4 / 10
1 hr 15 min.
ready in 2 h. 45 min.
- For the pastry
- 1 ½ cups all-purpose flour
- 1 Tbsp powdered sugar
- ½ cup butter
- 1 egg yolk (beaten)
- water (if needed)
- For the filling
- 1.333 cups white chocolate (chopped)
- 1.333 cups cream (48% fat)
- 2 eggs (beaten)
- ½ tsp vanilla extract
For the pastry: sift the flour, icing sugar and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Add the egg yolk and water, if needed, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease eight 8cm|3" fluted tart tins with removable bases.
Roll out the dough on a floured work surface and line the tins. Prick the base of the pastry cases several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes until crisp and lightly browned. Leave to cool completely.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
Heat the white chocolate and cream in a pan over a low heat, stirring until smooth. Remove from the heat and set aside to cool.
Whisk the eggs and vanillain to the chocolate mixture. Pour into the pastry cases.
Bake for 15-20 minutes until just set. Cool, then chill for 1 hour.
Cut the banana into thin slivers and brush with lemon juice. Arrange on top of the tarts and sift over a little icing sugar.