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
10tartlets (4“ shells)
Servings
10tartlets (4“ shells)
Ingredients
Pastry
Filling
Instructions
  1. Place the flour on the counter and make a well in the center
  2. Soften the butter/margarine. Place butter, powdered sugar and vanilla extract in the well and mix with the flour.
  3. Add only enough of egg yolk to bind the mixture of flour and fat into a soft dough.
  4. Knead very briefly until smooth. Rest for 5 minutes.
  5. You can use a food processor if you prefer. Pulse all the ingredients briefly and follow the rest of the steps.
  6. Place a little of the pastry in the 4” tart shells after rolling it out slightly larger than the base and sides.
  7. 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.
  8. 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.
  9. Break both the white and the milk chocolate into small pieces and put into separate bowls.
  10. Place the white chocolate bowl in a microwave for 30 seconds or melt over gentle heat in a double boiler.
  11. Melt the milk chocolate in a similar manner. It will melt faster since the quantity is less.
  12. Add the cream proportionately to both bowls and heat until the chocolate is completely melted if necessary.
  13. 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.
  14. Cool for several hours until set and glossy.