White Chocolate Swirl Tartlets
This is usually made with Pate sucree, better known as French flan pastry which is a very rich but light pastry. The method of mixing is called the ‘well’ method and involves placing of the softened or melted butter, sugar and eggs in a well prior to mixing. The result is an excellent crisp sweet pastry. I have used 4” loose bottom tart shells but it can be made as smaller tartlets. The filling will change marginally if a smaller tartlet is made.
| Servings |
| 10 tartlets (4“ shells) |
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This is usually made with Pate sucree, better known as French flan pastry which is a very rich but light pastry. The method of mixing is called the ‘well’ method and involves placing of the softened or melted butter, sugar and eggs in a well prior to mixing. The result is an excellent crisp sweet pastry. I have used 4” loose bottom tart shells but it can be made as smaller tartlets. The filling will change marginally if a smaller tartlet is made.
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Ingredients
Pastry
- 200 g flour
- 80 g icing or castor sugar
- 100 g butter or margarine
- 1 egg yolk
- 1/4 tsp vanilla extract
Filling
- 100 g milk chocolate
- 300 g white chocolate
- 110 ml fresh cream
Servings: tartlets (4“ shells)
Instructions
- Place the flour on the counter and make a well in the center
- Soften the butter/margarine. Place butter, powdered sugar and vanilla extract in the well and mix with the flour.
- Add only enough of egg yolk to bind the mixture of flour and fat into a soft dough.
- Knead very briefly until smooth. Rest for 5 minutes.
- You can use a food processor if you prefer. Pulse all the ingredients briefly and follow the rest of the steps.
- Place a little of the pastry in the 4” tart shells after rolling it out slightly larger than the base and sides.
- Gently press the pastry with your thumb and fingertips to cover the sides and base of the tart shell perfectly. Prick it all over with a fork. Repeat until all the pastry is used up. Rest for at least 30 minutes.
- Bake the tarts at a slow temperature ( approx 150) for about 15 minutes. The baked tart will be a light biscuit brown and the aroma will indicate when the tart shell is ready. Remove from tart tins. Cool.
- Break both the white and the milk chocolate into small pieces and put into separate bowls.
- Place the white chocolate bowl in a microwave for 30 seconds or melt over gentle heat in a double boiler.
- Melt the milk chocolate in a similar manner. It will melt faster since the quantity is less.
- Add the cream proportionately to both bowls and heat until the chocolate is completely melted if necessary.
- Divide the melted milk chocolate and pour into all the tartlets. Add the melted white chocolate over the milk chocolate. Use a wooden skewer or small fork to swirl the chocolate.
- Cool for several hours until set and glossy.