Almost stress-free mini tartlets

Pick one (or all) up!

With Christmas and New Year coming close, the gorgeous Susan from Food Blogga is hosting a special event called “Eat Christmas Cookies“. This is a great chance for bloggers to share their favourite Christmas cookies. Comer over to Susan´s blog from now until 17th December and you will be filled with wonderful ideas.

For this event, I will be participating with some really tasty sweet miniatures using my recently acquired petit four moulds. These are mini tartlets to be precise since they have buttery cookie-type dough, which can be filled with different types of filling.

The nice thing about these tartlets is the crust can be pre-baked at least a week in advance. And the sweet dough, which comes from the talented Flo Braker, is wonderful to work with. There is no need to rest the dough in the fridge. You just need to blend everything together in a food processor and it is ready to be rolled out and baked. When it comes close to serving time, you can fill these tarts with whichever you like – thick jam, chestnut cream, melted chocolate etc. The version you see here is filled with chopped walnuts and rich caramel sauce. They are called Swiss Bettinas, which are dangerously addictive. I also like to fill these empty shells with some chestnut cream and enjoy them with my afternoon coffee.

These are great petits fours to serve with tea/coffee when friends are around. And for festive season, they can be served at the end of the meal, too.

Mini mini tartlet

Miniature Tartlet Pastry

From Flo Braker´s Sweet Miniature. This amount is enough for 8 dozen round fluted mini tart shells, 1.5 inches in diameter. I used about 1/3 for this round. The rest can bekept in the freezer for up to a month.

Ingredients

1 ½ cups (350g) un-sifted plain flour (I use half plain, half whole-meal)

1/8 tsp salt

1/3 cup (65g) castor sugar

8 oz (225g) cold unsalted butter, cut into small cubes

1 large egg

1tsp pure vanilla extract

Method

Put the flour, salt and sugar in a food processor bowl. Pulse a few times to blend ingredients together. Scatter all the butter over the flour, pulse off/on until the mixture has the consistency of cornmeal.

Whisk egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process until the mixture forms a ball. Remove to the lightly floured work surface, press the dough together until it is smooth and cohesive.

Grease your tartlet shells. Now, you can roll out the dough then fit into the tartlet tins. Or, pinch about 1 -1/5 tsp of dough and press into the tins to distribute the dough evenly. Just remember not to create a very thick shell.

Place the tart tins on a baking tray. Bake these tartlet shells for 10-12 mins at pre-heated oven of 350F (170c) or until lightly golden. Cool. When the tins are cool enough to touch, squeeze each tin gently with your thumb and forefinger, turn it upside-down and let the tartlet shell drop into the palm of your hand. The pre-baked shell can be kept at room temperature for up to 1 week.

Swiss Bettinas

This amount is enough to fill ½ recipe of the pre-baked Miniature Tartlet Pastry above.

½ cup (100g) castor sugar

2 tbsp unsalted butter

1/3 cup heavy cream, room temperature

½ cup walnuts, toasted and chopped

2 tsp honey

Method

Put sugar un a heavy-bottomed saucepan over low heat. Stir occasionally with wooden spoon until sugar dissolves. Increase the heat to medium high and cook, without stirring, until the sugar caramelized with nice dark color. Turn off the heat, add butter, then, cream. Stir until everything blends together. Stir in the chopped walnuts and honey white the cream is hot. Cool for at least 30 mins, then spoon about 1 tsp of filling into each baked shell.

46 Responses to Almost stress-free mini tartlets

  1. bhags says:

    Tartlets look wonderful Anh……i miss baking when i witness such wonderful creations…:)

  2. Cris says:

    Wonderful Anh, one can almost eat the screen. Have a nice day!

  3. Patricia Scarpin says:

    Anh, when I looked at these little beauties I thought “is that dulce de leche??” – once I read it was a caramel filling I was even more tempted to try them!

  4. Kate / Kajal says:

    OOH they look so cute ! and yes i can grab them all 😛

  5. Anh says:

    Bhags, your words are so sweet to me. :)

  6. Susan says:

    Love those little tiny tart and barquette tins. They are so much fun to work with and make such dazzling treats. Very, very pretty.

  7. Gloria says:

    This look really nice Anh!!!Thanks Gloria

  8. Asha says:

    YUM! I will be making some too. I am on a break for 2 weeks, see you then while I work on few cookies!:))

  9. Callipygia says:

    These should be called sweet Bettinas, they are making my mouth water, literally! Beautiful photo and recipe once again.

  10. Cookie baker Lynn says:

    They look beautiful and tasty. I love any recipe that can be done ahead of time. Thanks!

  11. Susan says:

    Oh, Anh, thank you for sharing such a lovely and delectable tartlet. These would be perfect for the holidays, an afternoon tea, or a traditional dessert. I’m so excited about making them! They will be an elegant addition to Eat Christmas Cookies.

  12. s.j.simon says:

    lol. did you know that chocolate was banned in switzerland for many years.

  13. holybasil says:

    Anh, I’ve never tried this before. It sounds delicious. I hope to try that lovely tart dough soon. Great post!

  14. myfrenchkitchen says:

    Oh, this looks jsut delicious…I wouldn’t mind having one right now, seeing that it is almaost midnight here in France..lovely pics too.

  15. Andaliman says:

    Do you still have one left for me????

  16. Cynthia says:

    Hey, I love the attention to detail, the little sequins that sparkle when the light hits them :)

  17. Wandering Chopsticks says:

    I just bought tartlet pans too! And was thinking of using either my shortbread or butter cookie recipe for the crust. Hehe, it’s the same recipe as yours. 😛

  18. Muffin says:

    Those look really tasty! I need to get me some tartlet pans. They’re so cute!

  19. Deborah says:

    Yum!! These are not only cute, but they sound amazingly delicious as well!!

  20. neil says:

    Do you know why they are called petit four? Because you can eat four at one time, yum!!!

  21. Anh says:

    Susan, I love those mini sweets, too. But it’s just hard eat just one!

  22. Johanna says:

    those look so cute and tempting!

  23. Lydia says:

    Beautiful! I’ve always wanted to try making tiny tartlets like these, but I’ve never actually done it. Now I’m so tempted…..

  24. Gattina says:

    once you mentioned you going to participate Christmas Cookies… and using a recipe from Flo Brake, I (impatiently…hehe) waited for your creation! Fantastic, completely satisfy my sweet tooth.

  25. sher says:

    Years ago, I used to buy a tartlet that looked a lot like yours. They were my favorite. But, the bakery went out of business, much to my sorrow. Now I see your gorgeous creations and I’m in love with them!!!!

  26. Jen Yu says:

    Mmmm, nice! I learned to make the petits fours shells in a pastry class and we used pate sucree, but had to stack another of the tins on top of the dough (sort of sandwiching the dough between the tins). It was a pain in the butt! I’m going to try your recipe because I’m not a fan of pissing myself off 😉 Yay!!!

  27. Mandira says:

    wow Anh, this is delicious and that Click picture is definitely droolworthy! Congratulations :)

  28. Sylvia says:

    Beautiful tartelets Anh , and sounds delicious too.

  29. Peabody says:

    Yum…little bites of heaven.

  30. winedeb says:

    Looks like you are having great fun with your new little pans! These are such a great idea! Looking at your photos, I can see why they would be addictive!

  31. SUGARCRAFT INDIA says:

    Tartlets really look very pretty n delicious of course!!

  32. Gloria says:

    Ahn Dear I have other Dulce de Leche’s recipe if you want look!!!Gloria

  33. PASSIONATE BAKER....and beyond. says:

    Hi Ahn…these are absolutely sublime, and the pictures are beautiful! Love the idea of ‘stress-free’ & make ahead stuff. Have always always wanted to make tartlets…& am now getting seriously itchy fingers to make them soon.

  34. Ellie the Kitchen Wench says:

    Anh, these look absolutely delightful, and so tiny and adorable – like perfect little bite size morsels!

  35. Manggy says:

    Braker is a goddess. I love her. Those look soo good, Anh; I could pop them one after the other into my mouth :)

  36. katiez says:

    I really don’t want to know that these are easy…..really…

  37. Nora B. says:

    Hi Anh… how lovely. I can just imagine the melt in your mouth texture of the tarts. This pastry recipe will come in handy, thanks!

  38. Dhanggit says:

    that’s what i call “small but terrible’…i wonder how you made these lovely tartlets with an almost “zen” ambiance..he hehe:-)..well anyway i dont think there will still be cookies for christmas..coz i could eat them all at one time..they would all fit into my “big hungry mouth”..what a lovely post..will check that site maybe i could share my christmas cookies too..

  39. Aimée says:

    Oh YUM! I am so enjoying all the sweets on everyone’s blogs. These are precious-I love anything in a tart form. You must be crazy about your little pans.

  40. Veron says:

    Flo Braker’s sweet miniature is on my To-buy list. These are adorable and definitely looks addictive!

  41. Shella says:

    We used to have them regularly at Slice of Italy. Thanks for the recipe.

  42. Mango Power Girl says:

    I am SO making that filing – it’s pearly gorgeous – Have a great Holiday Anh!

  43. Cakelaw says:

    Yum Anh – these look delish!

  44. Happy cook says:

    Anh i made your caramel tart and they were delicious. Have posted it in my blog

  45. K Pham says:

    Beautiful! Will try these for a Christmas party. Love this blog.

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