Yes, if you check carefully, you can already find quite similar mini-tarts on Sarenka, here here :)
This time just a bit of a change when it comes to the cream.
I added advocaat… Well, I added it because it’s getting really cold here and liqueur can warm you up a bit ;) Aaand, thanks to the alcohol my mini-tarts are not that bland, tastewise :)
Why black currant jam? As usual, to break the sweetness. I’m not fond of really sweet sweets :)
PS. As you can see, the weather is not photo-friendly… But do believe me, I did my best. I hope my mini-tarts look at least a bit edible :)
Because they are!
December, be good to me :)
Ingredients for 12 mini-tarts:
- 175g all-purpose flour (around 1 1/2 cup)
- 100g cold butter
- 1 Tbs caster sugar
- 1 yolk
Mix flour with caster sugar.
Cut butter into smaller pieces. Add to flour.
Knead the dough fast until incorporated and smooth.
Form a ball and cool it in the fridge.
Butter the muffin form.
Take a half of the cooled dough (the rest should still wait in the fridge) and roll it to get not such a thin cake :) (around 2-3 milimetres).
Using a mug, cut out circles from the dough and place each of them into the muffin nest.
Make small wholes in the bottom of the tarts using a fork :)
Bake at 180°C up to 20 minutes (till they brown a bit)
- 1/2 cup heavy cream (33%)
- 150g white chocolate
- 1/4 cup advocaat
Chopped chocolate into smaller pieces.
Heat up cream till boiling moment, take if off the heat and add chopped chocolate. Stir it until smooth.
Cool the cream in the fridge.
Cooling is quite important because it lowers the possibility of cream curdling. Therefore, more than an hour of cooling will a good idea, I think :)
- black currant jam
Trying to put all elements together just to create a meaningful whole… I mean, the mini-tart :)
Add the liqueur to the cooled chocolate mass and beat it till you get quite thick creamy cream :)
Place some jam on the bottom of each of the mini-tarts, cover it with advocaat cream… and straight to the fridge!
And here I found my inspiration :)