Raspberries and blueberries bring a taste of summertime to these White Silk Tartlets.
White Silk Tartlets with Fresh Berries
2014-12-19 03:49:08
Yield: 12 tartlets
Ingredients
- 6 ounces white chocolate, chopped
- ⅓ cup heavy cream
- 1 cup unsalted butter
- ¾ cup sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- Tartlet Shells (recipe follows)
- 1 (6-ounce) container blueberries
- 1 (6-ounce) container raspberries
- Garnish: melted white chocolate, fresh mint sprigs
Instructions
- In a small saucepan over low heat, combine the white chocolate and cream, and stir until chocolate is melted. Let the mixture cool to room temperature. In a medium bowl and using an electric mixer at medium-high speed, beat the butter and sugar until smooth, about 10 minutes.
- Add the melted chocolate mixture to the butter mixture, and beat until combined. Add the sour cream and vanilla extract, and continue beating. Add the eggs one at a time, beating well after each addition.
- Spoon the cream into a pastry bag fitted with a round tip; pipe cream into the prepared Tartlet Shells. Top with blueberries and raspberries. Garnish with melted white chocolate and a sprig of fresh mint, if desired.
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Tartlet Shells
2014-12-19 03:50:21
Yield: 12 tartlet shells
Ingredients
- 3 cups all-purpose flour
- ¼ cup plus 2 tablespoons sugar
- ½ teaspoon salt
- 9 tablespoons cold unsalted butter, diced
- ⅓ cup plus 2½ tablespoons ice-cold water
Instructions
- In the work bowl of a food processor, combine the flour, sugar, and salt; pulse to combine. Add the butter to the flour mixture; pulse until mixture is crumbly, about 20 seconds. Gradually add the water in a slow, steady stream until mixture forms a dough. Turn the dough out onto a sheet of plastic wrap. Shape the dough into a large disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll the dough to ⅛-inch thickness. Using a 4-inch square cutter, cut 12 squares; press dough into 3-inch-square tartlet pans; prick the bottoms of the tartlet shells with a fork. Bake for 8 to 10 minutes, or until golden brown.
TeaTime Magazine https://teatimemagazine.com/
