Grilled Fruit Tartlets
Grilled Fruit Tartlets
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  • 1 1/4 cups (190 g) unbleached all-purpose flour
  • 1/2 cup (65 g) icing sugar
  • 1/4 tsp salt
  • 1/2 cup (115 g) cold unsalted butter, diced
  • 2 egg yolks
  • 1/2 tsp (2.5 ml) vanilla extract
  • 2 oz (55 g) white chocolate, melted
  • Preparation
  • In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the egg yolks and vanilla. Pulse again until the dough begins to form. Remove from the processor and shape into a short log. Slice the dough into 8 pieces and refrigerate for 15 minutes.
  • On a lightly floured surface, roll out 1 piece of dough at a time into a disc 1/8 inch (3 mm) thick. Line eight 4-inch (10 cm) tartlet pans with removable bottoms. Prick the tart shells with a fork. Place the pans on a baking sheet and refrigerate for 30 minutes, or freeze for 15 minutes.
  • With the rack in the lowest position, preheat the oven to 400°F (200°C).
  • Bake the tart shells on the baking sheet for 12 to 15 minutes or until light golden brown. Let cool completely before unmoulding.
  • Brush the melted white chocolate inside the shells and set aside.
  • Description
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