Friday, 26 September 2014


I prepared these cute little tartlets as dessert for a meal I made for a friend of mine who was staying over whilst we went to see Kylie open her tour in Liverpool this week. They are my little homage to Ms Minouge, tiny little tartlets (we all know good things come in small packages) filled with a luscious creamy white chocolate filling and I decorated the top with some pink sprinkles for that little camp flourish fit for any Kylie fan. The only real work comes in making the pastry, the filling is super simple to make but is delicious, perfect for any princess of pop!

White Chocolate Tartlets

For The Pastry

100g Hard Butter (Cut Into Small Cubes)
 170g Plain Flour
30g Ground Almonds
50g Golden Caster Sugar
Zest Of 1 Lemon
Half Tsp Vanilla Extract
1 or 2 Egg Yolks

For The Filling

 175g White Chocolate
150ml Soured Cream
150ml Double Cream
Some Pink Sprinkles
  1. Begin with the pastry, place the butter and flour into a bowl and with cold dry hands rub them together until all the butter is mixed in and it resembles breadcrumbs. Take the time to make sure all the butter is mixed in so your pastry is nice and short when baked.
  2. Mix in the almonds, sugar and lemon zest and mix until well combined. Add in the vanilla extract and 1 of the egg yolks. Start to work the pastry together with your hand. If the dough is not coming together then add a second egg yolk.
  3. Once the pastry has come together, roll into a tight ball andwrap in cling film. Leave in the fridge to firm up for at least 30 minutes but if you leave it for any longer keep an eye on it so that it doesn't go too firm and hard to roll out.
  4. After resting in the fridge, take out your pastry and on a floured surface roll out the pastry to 1/2cm thick. Grease your tartlet tins and cut out circles big enough to fit the tins. Use any leftover pastry to patch up any breakages and then place the tartlet tins into the fridge again until the pasty was gone firm, should take another 30 minutes or so.
  5. When the 30 minutes is nearly up, turn your oven on to 200 degrees (180 fan).
  6. Remove the tart tins from the fridge and tin the pastry cases with baking paper and tip in some baking beans. Place your tartlet tins in the oven on a middle shelf and bake for 10 minutes or until the cases have gone golden brown. Remove from the oven and leave to completely cool.
  7.  Whilst the pastry cools, prepare the filling. Melt the white chocolate in a bowl over a pan of boiling water making surethe water doesn't touch the base of the bowl. Once melted, remove form the heat and pour in the soured cream, giving it a good mix.
  8. Whip the double cream until it's forming peaks and then fold it through the chocolate mixture. Pour the filling into each of the cooled pastry case and sprinkle over the pink sprinkles. Place in the fridge for around two hours to set.
 Once set, remove from the tartlet cases and serve with some single cream. The tartlets are super sweet and super rich but ever so decadent. They make the perfect ending to a meal for those with a sweet tooth.

Its never too late to whip up a batch of these scrummy like gems for your lucky luck lucky guests or you can enjoy yourself! Either way you won't be able to get these Kylie inspired treats out of your head!

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