White Chocolate Mini Tarts

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together flour and sugar. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse breadcrumbs.

3. 3

   Gradually pour in heavy cream, stirring with a fork until the dough comes together in a ball.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. 5

   On a lightly floured surface, roll out the dough to a thickness of about 3mm. Cut out small squares, about 5cm (2 inches) per side.

6. 6

   Spoon a small amount of white chocolate ganache onto one half of each square, leaving a 1cm border around the edges.

7. 7

   Fold the other half of the dough square over the filling to form a triangle, pressing the edges to seal.

8. 8

   Bake for 18-20 minutes, or until golden brown.

9. 9

   Allow the tarts to cool completely on a wire rack.

10. 10

    Just before serving, top each tart with an edible flower.