I don’t think my words can keep up with the pace of my baking recently or the rest of my life for that matter. I have been on baking marathon for days now!
There is always a reason we do something, preferably a good one. Well the reason for baking these little treats is very simple and it is called red roses. Or if I really want to be honest then I would say, edible fondant red roses that I have never made before. For me that is a good reason to bake these little tarts so I can have a “base” for my little red roses.
Life is all about challenges.
The truth is I have had a great time baking these. I love these little tarts and I have made them with many different fillings but never before with white chocolate. I am a dark chocolate person and any white chocolate that finds its way to our house is a treat just for my husband. Also, the base is more of a rustic one so again I have never before used these for a sweet treats. They would usually be filled with baked pumpkin and goat cheese.
But I guess there is a first time for everything.
White chocolate and red roses tartlets
80 gr butter
200 gr plain flour
50 gr caster sugar
A pinch of sea salt
4 tablespoon of water
1/2 teaspoon vanilla paste
For the filling
375 gr white chocolate
120 ml milk
50 gr butter
1 teaspoon rose-water
Preheat the oven to 180C and spray the muffin tin with canola oil.
In a medium size bowl mix butter (that you have cut into cubes before) with flour, salt and sugar. Once you get the consistency of a crumbly dough add the egg and water. Mix all ingredients until you get a smooth dough but don’t over mix it, that is the rule with this kind of dough. Once done, keep it in a fridge for an hour to rest.
I always use two baking paper sheets to roll my dough, it’s just easier that way. Roll the dough out to 3-4 mm thickness. I have used a 9cm round cookie cutter to make the perfect shape for the tartlets but as you can see on the pictures once you squeeze them into the muffin tin their shape might change. It is the homemade / rustic look that I adore, so for me this is a wining combination.
Bake them for 15 min or until done.
In the mean time prepare the white chocolate filling. Boil the milk and remove the pot from the stove. Add chocolate and stir until all chocolate is melted. That will take just a few minutes. On the end add rose water and butter. Again, stir it until all the butter is melted.
Fill the tartlets with the chocolate filling and decorate with red roses or the way you like.
Let your imagination run wild!