Peach tartelettes with white chocolate recipe

Isa s Peach Tartelettes with White Chocolate recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Indulge in the delightful combination of juicy peaches and creamy white chocolate with this irresistible Peach Tartelettes recipe. These bite-sized treats are the perfect balance of sweet and tangy, encased in a buttery pastry shell. The velvety smooth white chocolate adds a luxurious touch, elevating the flavors to a whole new level. Whether enjoyed as a dessert or a teatime snack, these tartelettes are sure to impress with their vibrant colors and delectable taste.

Keywords: peach tartelettes, white chocolate, dessert, pastry, bite-sized.

Peach tartelettes with white chocolate recipe details

Peach tartelettes with white chocolate recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

100 g	flour
50 g	sugar
40 ml	double cream
1 pinch(es)	cinnamon powder
1 large can(s)	peaches, or other canned fruit of your choice
1 tbsp	starch
100 ml	double cream
100 g	white chocolate

Instructions

Pastry:
Sieve the flour and cinnamon powder in a bowl, add sugar and double cream and knead until it forms a soft dough. It should not be sticky and you might need to add more flour/double cream depending on the texture. Leave in the fridge.

White chocolate topping:
Bring 100ml double cream to the boil, add the chocolate and stir until it is completely melted. Put in the fridge to set which can take over night so you could prepare that the day before you bake the pastries.

Preaheat oven on 200°C (upper/lower heat).

Drain the peaches, save the juice in a pan and slice peach halves horizontally. Heat the juice and thicken it with the starch.

Roll out the dough and place in little tartelette or muffin forms with sides up. It should make around 6 tartelettes. Prick with a fork and bake for around 10 minutes.

Take out of the oven and fill with a few tea spoons of the thickened juice and place a peach on top. Put back in the oven and bake for a further 5-10 minutes until the edges are slightly browned.

They should come out of the forms very easily. Let them cool completely and as soon as the chocolate cream has become firm, whip it up quickly and spoon onto the tarteletts.

Leave in the fridge for a few hours before serving.


Preparation time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a