White Chocolate Mini Tarts
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These little white chocolate mini tarts are my absolute favorite when I need something elegant but effortless. They come together in under an hour, which makes them perfect for unexpected guests or a simple weeknight treat. The best part? They're remarkably affordable since they use basic pantry staples and just a touch of white chocolate. Heavy cream is wonderfully versatile and actually contains fat soluble vitamins that help your body absorb essential nutrients. Each delicate tart gets topped with edible flowers for a charming finish that looks far more complicated than it actually is. Trust me, once you master this recipe, you'll be making them constantly.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100cold unsalted butter
- 200white chocolate chips
- 1egg yolk
- 120heavy cream
- 5salt
- edible flower
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 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
Gradually pour in heavy cream, stirring with a fork until the dough comes together in a ball.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 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
Spoon a small amount of white chocolate ganache onto one half of each square, leaving a 1cm border around the edges.
- 7
Fold the other half of the dough square over the filling to form a triangle, pressing the edges to seal.
- 8
Bake for 18-20 minutes, or until golden brown.
- 9
Allow the tarts to cool completely on a wire rack.
- 10
Just before serving, top each tart with an edible flower.
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