Teeny, Tiny Tarts

23 Nov

Aren’t these the cutest things you have ever seen?  These teeny, tiny tarts serve as a preview of the menu for tomorrow’s Thanksgiving dinner.  The traditional desserts will be at the party as well, but I wanted to do something a little special.   Lemon Meringue, Chocolate-Raspberry with Whipped Cream and Peanut Butter-White Chocolate with Blackberry. Teeny, Tiny Tarts

Pâte Sucrée – The Pie and Pastry Bible – Rose Levy Beranbaum

8 tablespoons cold, unsalted butter.  Cut into 1 inch cubes.

1/4 cup granulated sugar

1 1/2 cups all-purpose flour

1 large egg yolk

2 tablespoons heavy cream

Pre-heat oven to 350 °.  Spray a mini-muffin tin with a non-stick spray.

On a well floured surface roll out the dough until it is about 1/4 inch thick.  Using a 2 inch round cookie cutter cut out as many tarts as possible.  Gather the dough back into a ball and re-wrap in plastic wrap and refrigerate until ready to use again.  Gently ease the rounds into the cavities of a mini muffin pan.  Refrigerate 30 minutes.  Prick the bottom of each tart with a fork to prevent the dough from puffing up.  Bake for 12 minutes until golden brown.  Remove the tart shells from the pan and let cool completely before filling.

You can fill these tarts with most any filling that doesn’t require cooking. Below you will find the recipes for the three fillings I used.

Peanut Butter-White Chocolate Ganche

1/2 cup smooth peanut butter

1/2 cup white chocolate

Combine the peanut butter and white chocolate in a heat proof bowl.  Place over a pot of simmering water and stir until melted and combined.  Remove from heat and let come to room temperature.

Lemon Curd

Chocolate-Raspberry Ganache


One Response to “Teeny, Tiny Tarts”

  1. Ben November 23, 2011 at 9:26 pm #

    yummy. and great phots too. Love have a great thanksgiving sorry we will miss all these goodies. Ben and Jackie

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