White Chocolate and Strawberry Tartlets


Today I found some beautiful fresh strawberries at the store. I wanted to make something sweet with them and this recipe seemed perfect. I love pastry crusts that use ground almonds. It makes the crust crumbly and crunchy and this recipe has a hint of orange zest. The filling was amazing. The white chocolate blended perfectly with the whipped cream and liquor. It’s light and tastes great. Very impressive!


Make: 8 tartlets


1 2/3 cup (250 g) all-purpose flour
1/3 cup (75 g) superfine sugar
1/2 cup (50 g) ground almonds
3/4 cup (180 g) butter, cut into 1/4-inch pieces and chilled
2 large eggs yolks
1 teaspoon orange zest, fine grated
1 teaspoon rum

Cream Filling

8 oz (250 g) white chocolate, chopped
2 tablespoons water
1 1/2 cups (373 ml) heavy cream
3 tablespoon kirsch or Grand Marnier


1.FOR THE TART DOUGH: Whisk egg yolks, rum and orange zest together in bowl. Process flour, sugar, and almonds in food processor until combined, about 5 seconds. Scatter butter over flour mixture; pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, slowly add yolk mixture and process until dough just comes together, about 12 seconds.

2. Turn dough onto sheet of plastic wrap. Roll dough into a log about 2-inchs (5 cm) in diameter on the wrap. Seal and chill in the refrigerator for at least 2 hours.
Adjust oven rack to middle position and heat oven to 375 degrees. Set out eight (4-inch/10-cm) tartlet pans with removable bottoms.

3. Unwrap the log and slice 1/8-inch (3-mm) thick disks. Press disks into the bottom and sides of the pans, overlapping to cover the pans completely. Make the edges slightly thicker than the base. Prick with a fork and place them onto a baking sheet.

4. Bake for 15 minutes, or until golden, rotating pan halfway through baking. Transfer sheet to cool completely on wire rack.

5. FOR THE FILLING: In a small saucepan, stir together chocolate, water, and 1/2 cup (125 ml) heavy cream over low heat until the chocolate has melted.
Remove from heat and stir in liquor. Transfer to a medium bowl to cool to room temperature.

6. Using stand mixer fitted with whisk, whip 1 cup remaining heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peak form, about 1 to 3 minutes. Fold one-third of whipped cream into chocolate mixture until combined, then gently fold remaining whipped cream into chocolate mixture until no white streaks remain. Chill in the refrigerator for 30 minutes.

7. FOR THE STRAWBERRY GLAZE: Warm preserve with the liquor in a small saucepan over low heat or microwave on high for 30 seconds.
Brush the pastry crusts with half of this mixture. Spoon the filling into the crusts , top with strawberries and brush the glaze over the strawberries. Chill in the refrigerator for 2 to 4 hours, or until the cream has set.

Recipe from The Golden Book of Baking