White Chocolate Tartlets with Strawberries and Bananas

Name: White Chocolate Tartlets with Strawberries and Bananas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 2 mediums bananas, peeled, thinly sliced; 2 Tbsps Grand Marnier or other orange liqueur; 118 milliliters hazelnuts, toasted, husked; 2 Tbsps (or more) ice water; 59 milliliters orange juice; 0 teaspoons salt; 57 grams bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 1 pint basket strawberries; 59 milliliters sugar; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 1 teaspoon vanilla extract; 177 milliliters chilled whipping cream; 170 grams good-quality white chocolate (such as Lindt or Bakers), finely chopped

White Chocolate Tartlets with Strawberries and Bananas requires around 45 minutes from start to finish. One portion of this dish contains approximately 8g of protein, 46g of fat, and a total of 718 calories. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. A mixture of orange juice, ice water, basket strawberries, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Blend first 4 ingredients in processor until nuts are finely ground.

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Nuts

Add butter; cut in using on/off turns until mixture resembles coarse meal.

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Butter

Add 2 tablespoons ice water and vanilla; process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 6 equal pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled.

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Water

Vanilla

Dough

Wrap

Let dough soften slightly before continuing.)

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Dough

Preheat oven to 375°F. Press 1 dough disk evenly onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts until firm, about 20 minutes.

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Crust

Dough

Equipment you will use

Oven

Frying Pan

Bake crusts until golden and baked through, about 25 minutes.

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Oven

Remove from oven. Immediately sprinkle bittersweet chocolate over bottom of hot crusts, dividing equally.

Ingredients you will need

Bittersweet Chocolate

Equipment you will use

Oven

Let stand until chocolate melts, about 5 minutes. Using back of spoon, spread chocolate over bottom of crusts. Chill until chocolate sets, about 10 minutes.

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Chocolate

Spread

Stir white chocolate in top of double boiler set over barely simmering water until just melted and smooth.

Ingredients you will need

White Chocolate

Water

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Double Boiler

Remove top of double boiler from over water. Cool white chocolate to room temperature. Beat cream and liqueur in medium bowl until soft peaks form. Fold cream mixture into melted white chocolate in 3 additions. Divide filling among tartlet crusts; smooth tops. Chill until filling is set, about 4 hours. (Can be made 1 day ahead. Cover loosely with foil; keep chilled.)

Ingredients you will need

White Chocolate

Liqueur

Cream

Water

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Double Boiler

Bowl

Aluminum Foil

Gently toss banana slices and orange juice in bowl.

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Orange Juice

Banana

Equipment you will use

Bowl

Transfer banana slices to paper towels; pat dry. Alternate banana slices and strawberry slices in circle atop tartlets, overlapping. (Can be prepared 2 hours ahead. Chill.)

Ingredients you will need

Strawberries