Mini Chocolate Tartlets Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.
• Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.
• Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.

Steps:

• Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Stir in extract. Refrigerate until cooled.
• Meanwhile, heat phyllo shells as directed on package. Cool.
• Fill phyllo shells with chocolate mixture; top with remaining COOL WHIP and cherries. Refrigerate10 min.

Steps:

• For crusts:
• Butter 30 metal or silicone mini muffin cups (1- to 1 1/2- tablespoon capacity). Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs. Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry. Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tartlet crusts all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Freeze crusts 30 minutes before baking. Bake frozen crusts until golden and baked through, about 25 minutes. Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely. Place 2 to 3 hazelnuts in each crust.
• For caramel filling:
• Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly). Remove pan from heat. Add cream (mixture will bubble vigorously); stir until smooth. Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.
• Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes. DO AHEAD: Mini tartlets can be made 1 day ahead. Keep refrigerated. Let tartlets stand at room temperature 1 hour before serving.
• GOOD TO KNOW:
• Freezing the tartlet crusts before baking reduces buckling and helps them hold their shape while they bake.

Steps:

• Mix crumbs and butter; press onto bottoms of 24 miniature paper muffin cup liners. Refrigerate until ready to use.
• Microwave chocolate and cream in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is melted. Cool. Spoon over crusts.
• Refrigerate 1 hour. Sprinkle with sugar.

Steps:

• For the crust combine flours, salt, baking powder and sugar if using.
• Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough.
• Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
• My mini muffin pans are non-stick, so I didnt need to grease them, but you might. So prepare your tin like you normally do.
• Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
• For the filling combine prepared pudding, vanilla extract and eggs. Mix well and then fill into the prepared muffin tin(s). I found that about 1 ts fits nicely.
• Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through.
• The muffin tips will deflate while cooling.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
• Enjoy. :).

Steps:

• Preheat the oven to 350 degrees F.
• For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
• Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
• Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
• For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
• Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
• Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed. Pierce bottoms of shells all over with a fork. Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
• Meanwhile, preheat oven to 350°F. Bake shells until dry, 15 to 18 minutes. Let cool completely on a wire rack.
• In a small bowl, sprinkle gelatin over the ice water. Let soften about 5 minutes. Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil. Remove from heat. Add softened gelatin, stirring for 30 seconds to dissolve completely.
• Put the white chocolate in the bowl of a food processor. With machine running, pour in softened gelatin mixture; process until smooth. Transfer to a medium bowl. Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.
• In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form. Fold into white chocolate mixture until combined.
• Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22). Pipe into cooled tart shells.
• Preheat oven to 350°F. On a lightly floured surface, roll out dough 1/8 inch thick. Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin. Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes. Bake until dry, 18 to 20 minutes. Let cool completely; unmold shells from pans.
• Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan over medium heat, bring cream and espresso powder to a simmer. Pour over chopped chocolate, and let stand 5 minutes. Stir until smooth. Fill baked and cooled tart shells with chocolate mixture.
• Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring. Transfer to a resealable plastic bag; snip a small opening in the corner. Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet. Using a wooden skewer or toothpick, swirl dots to marbleize. Gently tap tartlets on work surface to settle filling. Refrigerate until set, 1 hour or up to 1 day.