Christmas Mini Tartlets Recipe

Step 1: Prepare the crust dough

• In a food processor, mix 1 ⅔ cups all-purpose flour, ½ cup icing sugar, and a pinch of salt.
• Add ½ cup very cold cubed unsalted butter and pulse until you get fine crumbs.
• Add 1 egg and pulse again until the dough comes together.
• Shape the dough into a ball, roll it out between parchment paper to about 4 mm thick, and chill for 1 hour.

Step 2: Shape and bake the tart shells

• Grease the outer sides of cupcake molds with butter.
• Cut dough discs using a round cutter and place them over the molds.
• Freeze for about 1 hour.
• Bake at 160°C for 20–30 minutes until golden.
• Let cool completely.

Step 3: Add jam filling

• Spread a thin layer of strawberry jam (or any jam you like) inside each baked shell.

Step 4: Prepare the white chocolate ganache

• Heat 100 g heavy cream until just boiling.
• Pour the hot cream over 100 g white chocolate.
• Stir gently until smooth and glossy.
• Let it cool at room temperature for about 15 minutes until slightly thickened.

Step 5: Decorate the tartlets

• Divide the ganache into small bowls.
• Tint some with green and red food coloring.
• Pour the plain white ganache into the tart shells.
• Using a fine piping tip, draw small green leaves around the edges to form a wreath.
• Add tiny red dots for berries.

Step 6: Chill and set

• Refrigerate the tartlets for 3–4 hours until set.