Mini berry tartlets with white chocolate ganache

Name: Mini berry tartlets with white chocolate ganache
Ingredients: 400 g sifted white flour; 100 g sugar; 150 g softened butter; 1 large egg; 1 vial rum essence; 1 g salt; 5 g baking powder; 50 g sour cream; 100 g less successful baked shells; 100 g butter; 16 g powdered sugar; 5 g cocoa; 1/2 ripe avocado (70 g); 1 vial rum essence; 350 g white chocolate; 150 g heavy cream; 200 g cold heavy cream; 24 frozen berries; 15 ml oil; 10 g pearlescent sugar sprinkles

Dessert - Mini berry tartlets with white chocolate ganache by Sanziana F. - Recipia

The place of the dough ball in the press decides whether the mini berry tartlets with white chocolate ganache come out with whole little shells. They have a cookie and avocado filling, one berry in the middle and whipped white ganache, with melted chocolate left to drizzle over the top. I prefer them cold, when the shell breaks cleanly. Preparation: 60 minutes. Cooking: 43 minutes. Rest: 4 hours and 10 minutes. Total time: 5 hours and 53 minutes. Servings: 24. About 300 kcal and 3 g protein per serving.

Ingredients

For the tartlet shells

400 g sifted white flour
100 g sugar
150 g softened butter
1 large egg
1 vial rum essence
1 g salt
5 g baking powder
50 g sour cream

For the cookie and avocado filling

100 g less successful baked shells
100 g butter
16 g powdered sugar
5 g cocoa
1/2 ripe avocado (70 g)
1 vial rum essence

For the ganache

350 g white chocolate
150 g heavy cream
200 g cold heavy cream

For filling and decoration

24 frozen berries
15 ml oil
10 g pearlescent sugar sprinkles

Preparation

1. Mix 400 g flour with 100 g sugar and 5 g baking powder. Add 150 g softened butter, the egg, 1 vial of rum essence, 1 g salt and 50 g sour cream. Knead until you have a firm dough, cover it and chill for 1 hour. 2. In a small saucepan, heat 150 g heavy cream together with 350 g white chocolate over very low heat for about 5 minutes, stirring until the chocolate melts and the mixture is smooth. Leave it to cool for 10 minutes, then refrigerate for 4 hours. 3. Heat the tartlet press over a flame for 5 minutes. Grease it with oil, then place a ball of dough in each well, right in the center. Close the press and cook the shells over a medium flame, turning the press halfway through. Allow about 30 minutes in total, around 3 minutes per batch, until golden. Grease the press again before each batch, using 15 ml oil in total. 4. Put 100 g butter in a small saucepan and melt it over low heat for about 3 minutes. Crush 100 g of the less successful baked shells and mix them with the melted butter, 16 g powdered sugar, 5 g cocoa, half a ripe avocado and the second vial of rum essence. The filling should be smooth. 5. Fill each shell halfway with the cookie and avocado filling. Place one frozen berry on top and press it gently into the filling. 6. Whip 200 g cold heavy cream with almost all of the chilled chocolate mixture. Set aside 3 tablespoons of the melted chocolate. When the whipped cream holds soft peaks, transfer it to a piping bag and cover the berries. 7. Let the reserved chocolate drizzle over the white cream and sprinkle with the pearlescent sugar sprinkles. Keep the mini tartlets chilled until serving.

Notes

I keep them in a box in the fridge for up to 3 days; the filling stays cold, but the shells gradually soften. I serve them with unsweetened coffee after Easter lunch. They contain gluten, egg and dairy. Frozen berries can go straight into the shells; if they have thawed, drain off the juice, or it will make the avocado filling wet. Choose a ripe avocado with soft flesh so you can mash it without any hard pieces. The ganache must be cold before you whip it. I start a few hours ahead and don't rush the chilling, since that's what gives the piped cream its structure. The first time I tried these, I messed up quite a few shells: the dough ball wasn't in the center of the well, and the dough didn't spread evenly when I closed the press. I was inspired by Andra, whom I thank for the mold source; I changed the filling to suit our taste, with berries and cookie cream with avocado.