White chocolate and strawberry tartlets
10 servings
50 minutes
Cups with white chocolate and strawberries are the true embodiment of an exquisite Italian dessert that combines tenderness and sophistication of flavor. Their roots go back to the traditions of classic European baking, where thin crispy dough is filled with airy cream. White chocolate gives the cream cheese a velvety softness, while cinnamon adds a subtle spicy note. Fresh strawberries complete the ensemble, bringing a light tartness and juiciness. These cups are perfect for morning tea or a romantic dinner; they can be served as a standalone dessert or paired with fruit sauce. They not only delight in taste but also look very aesthetic, decorating any festive table.
1
We make baskets. Beat the eggs with a fork, add sugar, and mix. Sift the flour, add the sugar-egg mixture and softened butter. Mix everything until smooth. If it seems too liquid, you can add a little more flour. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 15-20 minutes.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Wheat flour: 350 g
- Butter: 180 g
2
First, we make the cream by melting white chocolate in a water bath. We mix the chocolate with cream cheese. I used 'Almette'. We add cinnamon to the resulting cream and mix thoroughly.
- White chocolate: 100 g
- Cottage cheese: 100 g
- Cinnamon: 0.5 teaspoon
3
Put the cream in the refrigerator for 15-20 minutes.
4
Let's return to the dough. Pinching off small pieces from it, we place them in silicone molds, creating edges. Try to make the layer of dough thinner (of course, within reasonable limits), as this will make the pastries more delicate.
5
Bake in a preheated oven at 180 degrees until golden, about 10 minutes. Let the baskets cool slightly and remove from the molds. After completely cooling, fill the base with cream and decorate with strawberries or any other berry.
- Strawberry: 10 pieces