White Chocolate Cacao Tartlets
Updated: Mar 14, 2022
Mini tarts, consisting of a crunchy cacao base and a divine white chocolate ganache filling.
The perfect dessert to impress your guests and make your loved ones happy.
Tartlets are one of my favorite desserts to prepare...and indulge on. The crunchiness of the base combined with the creaminess of the filling is a joyous experience for your senses.
I like experimenting with flavor combinations and textures. These mini tarts are a hit at home. They are super creamy and tempting and are perfect for those of you who have a sweet tooth.
150 g almond or hazelnut flour
10 g raw cacao powder
60 g cacao butter (melted)
30 ml maple syrup
40g cacao butter (melted)
20 g dehydrated coconut milk or cashew butter
150 ml coconut cream
60 ml maple syrup
1 tsp vanilla
1/3 tsp agar-agar
Step 1: Base
Combine all the ingredients for the base and mix well. Divide the mixture into 4 mini tart forms. Fork the base to prevent the dough from rising during baking.
Bake at 160 degrees C for about 20 minutes. Leave them cool down at room temperature.
Step 2: White Chocolate Ganache
Combine the melted cacao butter and the dehydrated coconut milk. Mix well. Instead of adding dehydrated coconut milk, you can utilize the same amount of cashew butter or omit it altogether. However, the filling is much more delicious and smoother when you add either of them.
Add in the rest of the ingredients and stir well until you obtain a homogenous consistency. Bring the mixture to the stove. Bring it to a boil and let it boil for 1 minute while stirring constantly.
Pour the ganache over the cooled base and let it sit for 2 hours for the filling to set. You can accelerate the process by refrigerating the mini tarts.
Did you like the recipe? Let me know in the comments if you gave it a try.
Your mini white chocolate tarts are ready to be enjoyed in no time! If you enjoyed the recipe, do not forget to like and share it, that would mean a lot to me.