Baking white chocolate causes the sugar to caramelize, which elevates its rich toffee flavour. Finished with a tart cherry balsamic reduction, this dessert is seriously satisfying.
- Prep time 30 minutes
- Total time 1 hour
- 2 sheets (450 g pkg) frozen butter puff pastry , thawed
- 3/4 cups white chocolate chips
- 1 egg , lightly beaten
- 2 cups pitted sweet cherries , quartered
- 2 tablespoons granulated sugar
- 2 tablespoons balsamic vinegar
- 12 mint leaves , torn
On lightly floured work surface, unroll each sheet of pastry; cut each into 16 squares. Press 1 square into bottom and up side of each of 32 mini muffin tin wells. (Tip: If you have only 1 mini muffin tin, work in batches.) Spoon 1 heaping tsp white chocolate chips into each well. Brush edges of pastry with egg. Bake in 375°F oven until golden brown, 20 to 25 minutes. Let cool completely.
Meanwhile, in large bowl, combine cherries, sugar and vinegar. Let stand until cherry mixture is syrupy, about 20 minutes. Strain through fine-mesh sieve into large saucepan; reserve cherries. Simmer over medium heat, stirring occasionally, until slightly thickened (syrup will continue to thicken as it cools).
Spoon 1 tbsp cherries into each tart shell. Drizzle with syrup; garnish with mint.
Tip from The Test Kitchen: When working with puff pastry, it’s important to keep it cold. Store the second sheet in the fridge while rolling and cutting the first one.
Makes 32 tartlets.
Nutritional facts Per tartlet: about
- Fibre 1 g
- Sodium 49 mg
- Sugars 5 g
- Protein 2 g
- Calories 90
- Total fat 5 g
- Potassium 31 mg
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 3
- Calcium 1
- Vitamin A 2