White Chocolate Tartlets

Hey Everyone,

So previously, you may have noticed that I've used a book on cupcakes called "The One and Only Cupcakes and Muffins Cookbook". It's amazing! However this week I'm making something from the other book the publishers released, "The One and Only Pies and Tarts Cookbook". Notice the similarities?!
From this book I made white chocolate tartlets for my Mum's birthday a while ago, and with the amount of chocolate and cream that went into them, it honestly wasn't surprising they tasted so good! When I made them, I had dome filling left over, so if you have an extra pastry in your fridge, you will be able to make extra!

White Chocolate Tartlets - From "The One and Only Pies and Tarts Cookbook"

Prep Time - 30mins, plus 3hrs cooling and chilling time
Cooking Time - 45mins

Makes 4

Ingredients -

For the Pastry

• 100g Plain Flour
• A pinch of Salt
• 50g Butter
• 1 Tbsp Caster Sugar
• 1 Egg Yolk

For the Filling

• 250ml Double Cream
• 125g White Chocolate, broken into pieces
• 1/2 Vanilla Pod, seeds only
• 1 Eggs, separated
• Raspberries and White Chocolate Shards, to decorate

1. To make the pastry, sift the flour and salt in a mixing bowl. Rub in the butter, using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar until well combined. Stir in the egg yolk and 2 tablespoons cold water until the mixture forms a firm dough. Knead lightly on a floured surface. Cover with clingfilm and chill for 30 minutes.

2. Roll the pastry out on a lightly floured work surface and use to line 4 x 3cm deep, 9cm round, loose bottomed, fluted tartlet tins. Prick the base and sides with a fork, cover and chill for 30 minutes. Meanwhile, heat the oven to 190°C (375°F).

3. Line the pastry cases with baking parchment and baking beans and blind bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes. Remove from the heat.

4. Reduce the oven temperature to 160° (325°F). For the filling, melt together the cream and chocolate, stirring occasionally, until smooth. Remove from the heat and allow to cool.

5. Stir the vanilla seeds and egg yolk into the chocolate mixture. Whisk the egg white in a large bowl until soft peaking and then fold in chocolate mixture until well combined. Pour into the prepared pastry and bake for about 20-25 minutes, until the filling is set. Allow to cool and chill for 2 hours. Decorate with raspberries and shards of white chocolate.

Please Enjoy!!!