Crisp Tartlets with White Chocolate Ganache

Now the name of the dessert sounds really western, right?? And yes its a modern, luscious, rich and nibbly delight that are perfect for this festive season and I look upon them as those beautiful diyas that we all love to light during Diwali as these tartlets resembles them. Diwali is all about sweets, lights, Diyas, more sweets, rangoli, absolutely no crackers, and yes more sweets😁😂. So come join me in this sweet madness and lets bake!!

White Chocolate was my favorite as a kid and I use to eat Milky Bar Chocolate a lot. It still is in my liking and I love to use it. While using white chocolate you have to be extra careful as it burns really easily but if handled properly the silky smooth texture will make you want to lick it all just like that.

Today, I am sharing the recipe of both vanilla and chocolate tartlet with white chocolate ganache filling.
P.S. Have a safe, cracker free, sweet filled Diwali.


INGREDIENTS:

For Vanilla Tart Shell
2 Cups Wheat Flour
2 Cups Maida
1 Cup Powdered Sugar
75 gms Butter
Milk as required to kneed the dough

For Chocolate Tart Shell
Above ingredients + 3 tbsp Cocoa Powder

For Ganache
220 gms White Chocolate
120 ml Cream
Few drops of vanilla essence (Optional)

For Decoration
Chocolate Vermicelli, Chocolate Chips, Gulakand, Dried Blueberries, Cococ Powder, Mint Leaves and you can use anything you wish.

METHOD:

• To make the tart shell take two big bowls one for Vanilla Tartlet and one for Chocolate Tartlet mix all the tart shell ingredients and make nice dough. (The dough should not be very hard or very soft). Refrigerate both the dough.
• Preheat the oven at 170 C.
• Once the dough has cooled down roll out in thin sheets so that the tartlets become crisp while baking. My tart shells were 2 inches so I have rolled it accordingly. 
• Grease the tart shells with butter and spread out the rolled dough evenly covering the sides also and removing the extra with the help of a sharp knife. Prick the base of the tartlets with a fork and bake for 15 mins or until they are done and crisp.
• In the mean time, to prepare the ganache filling, heat the cream in a pan at high but not boiling it and pour over the white chocolate, cover the bowl and let the heat do its work.
• After 5 mins or so remove the cover and give the chocolate-cream mixture a nice mix but not over mixing it. Now add the vanilla essence to the melted mix and stir. Allow the ganache to rest for sometime at room temperature.
• Cool the tartlets and then remove them from there shells. Pour the ganache and decorate.
• Allow them to set in refrigerator for atleast 1 hour and serve. 

Note:

1. I have used two shapes one simple round that I did for Vanilla Tartlets and one flower shaped that I made using a flower cookie cutter for Chocolate Tartlets.
2. You can also choose to add some melted butter in your ganache filling as it will give more shiny and silky texture. I haven't added it as I don't feel like adding more calories and it does not make much of a difference.

Vanilla Tartlets with White Chocolate Ganache

Chocolate Tartlets with White Chocolate Ganache

I have also prepared a Chocolate Tart as a whole with white chocolate ganache. The time required to set the tart in refrigerator is 3-4 hours.