Mini White Chocolate and Peppermint Tarts

Blogger Bree Hester of Baked Bree makes an elegant white chocolate and peppermint mini tart.

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Servings 8

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( 7 ) Ratings

7 Ratings

5 Stars 14%

4 Stars 43%

3 Stars 14%

2 Stars 14%

1 Stars 14%

Member Reviews ( 3 )

56f03266-9fb0-45d5-b177-1dce5552ec8f

ingredients 8
Prep Time 15 min
Total Time 1 hr 30 min

Ingredients

1/2: cup whipping cream

1/2: cup chopped white chocolate or white chocolate baking bar

1/2: teaspoon peppermint extract

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2: cup semisweet chocolate chips

3: tablespoons butter

8: peppermint candies, crushed

: White chocolate curls, if desired

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Directions

1 In 1-quart saucepan, heat cream to a boil over medium heat. Place chopped white chocolate in heatproof bowl. Pour cream over chocolate. Let stand 10 minutes to soften chocolate. Beat white chocolate mixture with whisk until smooth. Refrigerate 1 hour.
2 Heat oven to 425°F. Unroll both pie crusts onto work surface. Cut 8 rounds using 3 1/2-inch cookie cutter or cut around tart pan with sharp knife. Fit each pastry round into ungreased 3-inch tart pan. Trim edges with knife. Pierce pastry with fork. Bake 10 to 12 minutes or until golden brown. Cool in pans. Remove from pans; set aside.
3 With electric mixer, beat white chocolate mixture on medium-high speed until whipped. Add peppermint extract; beat until combined.
4 In another 1-quart saucepan, heat chocolate chips and butter over low heat, stirring occasionally, until melted. Cover bottom of each tart shell with melted chocolate. Top with white chocolate mixture. Garnish each tart with crushed peppermint candies and white chocolate curls. Refrigerate until ready to serve.

EXPERT TIPS

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Expert Tips

If you do not have mini tart pans, you can use muffins cups or custard cups instead.

These can be made at least one day in advance.

Nutrition Information

Review & Comments

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steelerluvr

report Posted Jan. 1, 2013 8:00 PM

The recipe didn't state to let the chocolate cool before topping with the white topping. I think they left out a very important step. When I added the white topping, it melted in to a soupy mess. I refrigerated them and the white topping hardened a little but they weren't pretty. I'll make these again using a pre-formed phyllo dough cup and will certainly let the chocolate cool before adding the white topping. I'll update my review when I make the changes. To anyone reading this review, let the chocolate in the cup cool before you add the white topping!!

steelerluvr

report Posted Jan. 1, 2013 7:51 PM

The recipe didn't state to let the chocolate mixture placed into the tart cup cool before topping with the white chocolate mix. As soon as I put the white topping on, it turned into a soupy mess. I will make these again, using a pre-made phillo pastry cup and will be certain to let the chocolate cool before topping with the white. I'll review again after I make the adjustments I think will improve this recipe.

Travelerblue

report Posted Dec. 23, 2012 7:49 PM

The picture looked beautiful and I thought this would be a great desert to bring to Christmas dinner. Unfortunately, although I followed the directions precisely, the cream mixture would not whip up and looked more like a liquid pudding. I went to the store and bought new whipping cream and white chocolate and tried again. Same thing. I have no idea what I am doing wrong but my desert looks nothing like the picture. It is in the fridge and I will determine if it is edible once it sets up, if it does. So disappointed!