Berry Almond Tartlets With White Chocolate Recipes

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.

CHOCOLATE-HONEY-ALMOND TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Fill a mini-muffin tin with mini-cupcake liners.
• Add the graham crackers and almonds to the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Place 1 tablespoon of the crumb mixture into each lined muffin cup and use your fingers or a shot glass to gently press down the mixture. Bake for 8 minutes, rotating the muffin tin halfway through, until the crusts are firm.
• Add the chocolate chips to a medium bowl. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Pour 1 tablespoon of the chocolate filling into each muffin cup. Refrigerate for at least 2 hours before serving.

CHOCOLATE HONEY ALMOND TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Line a mini-muffin tin with mini-cupcake liners.
• Place the graham crackers and the almonds in the bowl of a food processor and process to fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Add 1 tablespoon of the crumb mixture to each muffin cup, gently pressing it into the bottom of the cup with your fingers or a shot glass. Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through.
• In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved. Raise the heat to medium and bring the mixture to just below the boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and whisk until smooth. Pour 1 tablespoon of the chocolate filling into each prepared muffin cup. Refrigerate for at least 2 hours before serving.

MANDELMUSSLOR (ALMOND - CREAM TARTLETS WITH BERRY SAUCE)

Steps:

• Dough:.
• Finely chop almonds in a food processor. Add 3/4 cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.
• Heat oven to 400°F
• Divide dough into 32 equal pieces, about 1 ounce each. Press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. Transfer to a wire rack and let cool completely.
• Berry Sauce:.
• Heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely.
• Cream:.
• In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.
• Assembly:.
• Fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.

FRESH BERRY & ALMOND TARTS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.

WHITE CHOCOLATE CRANBERRY ALMOND TART

Steps:

• Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

BERRY AND WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
• Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
• Pour batter into the prepared pan. Carefully spread into an even layer.
• Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.

CHOCOLATE BERRY TARTLETS

Steps:

• For filling, in medium saucepan combine chocolate and milk.
• Stir over low heat just until chocolate is melted and smooth; remove from heat.
• Stir in jam; fold in coconut.
• Cover; set aside.
• Preheat oven to 350°F
• Grease thirty-six mini muffin cups (recipe works best in metal pans); set aside.
• In a large mixing bowl beat butter with electric mixer for 30 seconds.
• Beat in sugar, egg, and vanilla until well combined.
• Add flour, cocoa powder, baking powder, baking soda, and salt.
• Beat on medium speed just until combined.
• Divide dough in 36 equal pieces; shape in 1-inch balls.
• Evenly press a ball of dough on bottom and up sides of each muffin cup.
• Divide filling among cups.
• Bake for 10 to 12 minutes or until crust is set and dry.
• Cool in muffin cups on wire rack for 15 minutes.
• Carefully remove tartlets; cool completely on rack.
• Sprinkle with sifted powdered sugar.

WHITE CHOCOLATE TARTLETS WITH STRAWBERRIES AND BANANAS

Steps:

• for crust:
• Blend first 4 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water and vanilla; process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 6 equal pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before continuing.)
• Preheat oven to 375°F. Press 1 dough disk evenly onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts until firm, about 20 minutes.
• Bake crusts until golden and baked through, about 25 minutes. Remove from oven. Immediately sprinkle bittersweet chocolate over bottom of hot crusts, dividing equally. Let stand until chocolate melts, about 5 minutes. Using back of spoon, spread chocolate over bottom of crusts. Chill until chocolate sets, about 10 minutes.
• for filling:
• Stir white chocolate in top of double boiler set over barely simmering water until just melted and smooth. Remove top of double boiler from over water. Cool white chocolate to room temperature. Beat cream and liqueur in medium bowl until soft peaks form. Fold cream mixture into melted white chocolate in 3 additions. Divide filling among tartlet crusts; smooth tops. Chill until filling is set, about 4 hours. (Can be made 1 day ahead. Cover loosely with foil; keep chilled.)
• Gently toss banana slices and orange juice in bowl. Transfer banana slices to paper towels; pat dry. Alternate banana slices and strawberry slices in circle atop tartlets, overlapping. (Can be prepared 2 hours ahead. Chill.)