Mini White Chocolate Tarts With Pomegranate

Hello everyone! I’m back after a pretty long gap. Although I have been cooking a lot, posting did not happen often. Year-endings usually tend to be like this. Meeting up with friends and family happens more during this season.
I made these tarts a few days ago. I had some left-over pastry dough and decided to use them up. I had seen pomegranate arils being used on dark chocolate tarts but I had never done so myself. Well, these bejewelled beauties do not disappoint. In fact the addition of pomegranate balances the sweetness of the white chocolate.
11/4 cup all-purpose flour
1/2 cup chilled butter, cubed + extra for greasing the tins
The juice of 1 small orange, chilled
1 tsp freshly-grated orange zest
1 egg yolk
2 tsp ground sugar
Place the flour in a bowl. Add the butter and rub the mixture with your finger tips till the mixture is crumbly.
Sprinkle the sugar and the orange zest and mix.
Add the yolk and bring the dough together. At this point you’ll need to sprinkle the orange juice. I did not use the entire lot.
As soon as the dough comes together, wrap it in clingfilm and refrigerate for at least 40 minutes.
Grease the tins with butter. Take out the dough, cut out small pieces and roll out a little bigger than the tart tins.
Place it on the tin and press the bottom. Break off the overhanging dough by running the rolling pin around the edges. Repeat till all the tins are done.
This will depend on how many tins you are using. I made 7. Your left-over pastry dough can be used later for some other recipe.
Blind bake the tarts till they turn golden and are cooked through. This will take about 12-15 minutes.

The filling:
100 grams white chocolare, whacked into small pieces
1 tbs butter
About 120 ml thick cream (I didn’t measure the exact quantity. I used a little more than half from a 200ml packet of Amul Fresh Cream)
Pomegranate seeds to decorate

Melt the chocolate in a bain marie. As soon as it gets melted, switch off the flame. Add the butter and give it a good mix. Add the cream and do the same.
Let the mixture cool down a bit till it can easily be poured into the tart shells.
Take a shell and pour the filling. Repeat till all the shells are filled.
With the pomegranate arils, you can form any pattern or simply scatter them on top. Chill for an hour or so for the filling to set.

These little bites are a wonderful way of using up left-over pastry dough. Pomegranates and chocolate is a beautiful combination. And that slight hint of orange makes the tarts taste even better! 

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