MINI CHRISTMAS TARTS

60 Min

26 Portions

Easy level

Ingredients

For tart crust:

7 tbsp unsalted butter, room temp

2/3 cup powdered sugar

1/4 cup almond flour

1/4 cup cornstarch

1 egg

A splash of Vainilla Molina Clear

1 1/3 cups all-purpose flour

For filling:

8 oz white chocolate, chopped

1/3 cup heavy cream

Green and red food coloring

Strawberry or raspberry jam

Directions

For tart crust:

In a bowl, beat butter with powdered sugar until smooth and fluffy.

Add almond flour and cornstarch, mixing until well combined.

Add egg and a splash of Vainilla Molina Clear; mix until incorporated.

Gradually add flour and mix just until a soft dough forms (don’t overmix).

Place dough between two sheets of parchment paper and roll it out to about 3 mm thick.

Freeze dough for 20–30 minutes or until firm.

Preheat oven to 320°F.

Remove dough from freezer and cut circles using a 2.2-inch cutter. Place dough into mini muffin molds with some overhang to help shape muffins as they bake.

Bake for 8–10 minutes or until lightly golden.

Let cool completely before carefully removing from molds.

For filling:

Heat white chocolate in microwave until melted.

In a saucepan, heat heavy cream until just before boiling, then pour hot cream over melted chocolate, making sure chocolate is completely covered. Let sit for 5 minutes.

Gently stir until smooth and glossy, forming a ganache. Set aside 1/4 of ganache.

Divide this portion into three small bowls and tint each one light green, dark green, and red. Transfer to piping bags.

Add a little ganache to each tart shell.

Place a small spoonful of jam in center.

Cover with more white ganache, without letting set yet.

Using colored ganache, create festive designs. Let sit at room temp or refrigerate until ganache firms up.

Enjoy! 🎄✨