Easy Mini Tarts

InternationalDessertsBlog.com EASY MINI TARTS

10 Scrumptious Recipes from Around the World

CATE BRUBAKER

Thinking Travel Press Hello!

Mini tarts are just about the best things ever. Whether for a party, a family dessert or a mid-afternoon indulgence, these easy mini tart recipes are sure to please!

The two-bite mini tarts in this ebook embrace flavors from around the world, including matcha,, treacle, and creme fraiche.. Looking for a super quick mini tart? Try the English Jam tarts. Want something a little different? The honey goat cheese tarts are for you. Crave chocolate? Try the hazelnut ganache or Brazilian Brigaderio tarts.. I''ve tried each of these tarts (more than once) and they're all divine.

The almond shortbread crust is not only a cinch to make, it's delicious with all 10 tarts. Of course, if you have a favorite short crust recipe, feel free to use it. (I'd love to hear what it is!.)

I hope you enjoy these mini tart recipies. and traveling the world from your kitchen, as much as I do!

- Cate

InternationalDessertsBlog.com

2 10 MINI TARTS

05 LONDON FOG 06 CHOCOLATE 7 LUSCIOUS 8 FRENCH APPLE 9 HONEY GOAT HAZELNUT LEMON CURD PECAN CHEESE GANACHE

10 MATCHA 11 TREACLE 12 BRAZILIAN 13 STRAWBERRY 14 ENGLISH JAM BRIGADERIO CREME FRAICHE

LET'S CONNECT!

instagram.com/internationaldessertsblog

pinterest.com/dessertsblog

This crust is easy to make, easy to work with, and tastes great with each of the Mini Tart recipes in this ebook! makes about 24 mini tarts

10 Tbsp butter (room temperature) 1/2 cup sugar 1 egg (room temperature) 1 tsp vanilla extract 1 1/2 cups flour 1/2 cup almond meal 3/4 tsp salt 1/2 tsp baking powder

1 Cream butter and sugar until light and fluffy. Add egg and beat until well combined.

2 Sift flour into a mixing bowl. Add almond meal, salt, and baking powder and mix together. Slowly add to the wet ingredients and mix on low until dough forms. Chill dough in the fridge for 1-2 hours.

3 Use as directed in each mini tart recipe.

For the recipes that call for pre-baked shells, bake at 400F for about 8-10 minutes or until golden brown. Cool on a wire wrack before filling shells.

For the other recipes, press dough into mini tart pan. Make sure dough evenly covers the bottom and sides. Fill and then bake 10-12 minutes or until crust is golden brown.

Tip: I used almond meal from Trader Joe's. You can also grind your own almonds to make almond meal. Or use ground pistachios instead of almonds, sub whole wheat flour for the nuts or use all white flour. 4 L O N D O N F O G M I N I T A R T S

These super easy and Light tarts taste just like the London Fog Tea drink!

makes about 24 mini tarts

1 recipe mini tart shells (baked & cooled) 1 cup heavy cream 4 Earl Gray or Lady Gray tea bags (plus extra dry tea for garnish) 1/2 tsp vanilla extract powdered sugar to taste

1 Press mini tart dough (see recipe on page 4) into your mini tart pan so the dough evenly covers the bottom and sides. Bake at 400F for 8-10 minutes. or until golden brown. Let cool on a wire rack.

2 Pour cream into a jar or small glass bowl. Open tea bags, dump tea into cream., and stir. Let tea steep in cream for at least an hour. Overnight is ideal.

3 Strain the cream and discard the tea leaves. A small amount of the tea leaves will make it through the sieve.

4 Add vanilla and 1 tsp powdered sugar, then whip cream to stiff peaks. Add additional powdered sugar a teaspoon at at time to taste.

5 Fill a pastry bag with the whipped cream. Use the tip of your choice or simply cut off the end of a plastic pastry bag (or even a plastic sandwich bag). Fill each completely cooled pastry shell with the whipped cream. Dust the top of each mini tart with a few dry tea leaves. Chill in the fridge for at least an hour.

5 CHOCOLATE HAZELNUT GANACHE MINI TARTS

These mini tarts are the perfect chocolate fix!

makes about 24 mini tarts

1 recipe mini tart shells (baked & cooled) 1/2 cup heavy cream 1 cup chopped semi-sweet chocolate 1 tsp vanilla extract 24 whole hazelnuts

1 Press mini tart dough (see recipe on page 4) into your mini tart pan so the dough evenly covers the bottom and sides. Bake at 400F for 8- 10 minutes or until golden brown. Let cool on a wire rack.

2 Heat heavy cream over medium low heat until small bubbles form around the edges.

3. Place chopped chocolate in a bowl with a spout. Pour hot cream over chocolate and stir until completely melted. Add vanilla and stir.

4 Quickly fill mini tart shells with chocolate ganache while its pour-able. Top with a hazelnut. Chill in the fridge for at least an hour or until set.

6 LUSCIOUS LEMON CURD MINI TARTS

These bright and cheery tarts are absolutely Bursting with lemon flavor!

makes 24 mini tarts

1 recipe mini tart shells (baked & cooled) 1 1/2 cups lemon curd

1 If making lemon curd from scratch, do that first so it can cool.. You can use prepared lemon curd but for tarts with a big, bold lemon flavor, I highly recommend my easy homemade lemon curd recipe - be below.

2 Press mini tart dough (see recipe on page 4) into your mini tart pan so the dough evenly covers the bottom and sides. Bake at 400F for 8-10 minutes. or until golden brown. Let cool on a wire rack.

3 Fill cooled mini tart shells with cooled lemon curd. Chill in the fridge for at least an hour or until set.

4 Top with lemon zest, a raspberry or whipped cream.

Easy lemon curd recipe: http://www.internationaldessertsblog.com/easy-homemade-lemon-curd

7 FRENCH APPLE PECAN MINI TARTS

these rustic tarts are simply delicious!

makes about 24 mini tarts

1 recipe mini tart dough (unbaked) 2 large apples (chopped) 1/4 cup chopped pecans 1/4 cup apricot jam

1 Preheat oven to 400 F.

2 Press dough into mini tart pan. Make sure bottom and sides are evenly covered.

3 Core, slice and chop apples.

4 Microwave apricot jam to thin it a bit. Spoon a small amount of of am into the bottom of each mini tart shell. Then fill each tart with chopped apples.

5 Use a pastry brush to spread a thin layer of jam over the top of the chopped apples.

6 Top each tart with chopped pecans. Optional: sprinkle white sparkling sugar on each tart.

7 Bake for 10-12 minutes or until crust is lightly golden brown. Cool on wire rack.

8 HONEY GOAT CHEESE M I N I T A R T S Looking for something a little different? Try these tarts!

makes about 24 mini tarts

1 recipe mini tart shells (baked & cooled) 6 oz goat cheese (softened) 1 cup full fat Greek yogurt 1/4 cup powdered sugar 1 Tbsp lime juice 1 tsp lime zest 1/4 cup honey

1 Press mini tart dough (see recipe on page 4) into your mini tart pan so the dough evenly covers the bottom and sides. Bake at 400F for 8-10 minutes or until golden brown. Let cool on a wire rack.

2 Beat goat cheese, Greek yogurt, powdered sugar, lime juice and zest in a small bowl.

3 Fill a plastic pastry bag with goat cheese mixture. Pipe filling into cooled tart shells (use the tip of your choice or simply cut off the end of a plastic pastry bag or a plastic sandwich bag) and chill in fridge for at least 2 hours.

4 Just before serving the tarts, pour honey on top of each tart. If your honey is not pour-able, heat it over low heat first.

9 MATCHA MINI TARTS If you love Green tea, you’ll love these tarts!

makes about 24 mini tarts

1 recipe mini tart shells (baked & cooled) 1 cup heavy cream 4 Tbsp matcha powder powdered sugar to taste

1 Press mini tart dough (see page 4) into your mini tart pan so the dough evenly covers the bottom and sides. Bake at 400F for 8-10 minutes. or until golden brown. Let cool on a wire rack.

2 Pour cream into a jar or small bowl. Add matcha powder and stir. Let steep in the fridge for at least 1 hour. Overnight is ideal.

3 Pour matcha cream and 1 tsp powdered sugar into a bowl. Whip to stiff peaks, adding powdered sugar to taste.

4 Fill a pastry bag with the whipped matcha cream and then pipe filling into the mini tart shells (use the tip of your choice or simply cut off the end of a plastic pastry bag or plastic sandwich bag).

5 Chill in the fridge for at least an hour. Top with a blueberry or raspberry.

10 TREACLE MINI TARTS Harry Potter's favorite in miniature!

makes about 24 mini tarts

1 cup golden syrup (see recipe below) 1 Tbsp butter 1 large egg 3 Tbsp heavy cream 1 Tbsp lemon zest 2 Tbsp lemon juice 1/8 cup breadcrumbs

1 If you're going to make golden syrup, do it first. You can buy golden syrup (try World Market in the US) but it's super easy, not to mention a lot cheaper, to make it yourself. I've included a golden syrup recipe below.

2 Heat oven to 400F. Press dough into mini tart pan. Make sure bottom and sides are evenly covered.

3. Warm the golden syrup over low heat. Take off heat, add butter and stir until melted. Let cool for a few minutes.

4 Beat egg and cream in a small mixing bowl with a spout. Add syrup mixture and stir. Add bread crumbs, lemon zest and juice and stir until thoroughly combined.

5 Pour mixture into shells. Don't fill more than half full or they will overflow while baking.

6 Bake for 10-12 minutes or until crust is golden brown.

7 Cool on a wire rack before serving. Top with freshly whipped cream just before serving.

Easy golden syrup recipe: http://www.internationaldessertsblog.com/make-golden-syrup

11 BRAZILIAN BRIGADERIO MINI TARTS popular Brazilian Fudge Balls in Tart form!

makes about 24 mini tarts

1 recipe mini tart dough (unbaked) 1 can (14 oz) sweetened condensed milk 1/4 cup cocoa powder 2 Tbsp butter (unsalted) water chocolate jimmies

Heat oven to 400F. Press dough into mini tart pan. Make sure bottom and sides are evenly covered.

Whisk cocoa powder in a small amount of water. This will help it dissolve into the sweetened condensed milk.

Melt butter in saucepan over medium low heat. When melted, add sweetened condensed milk. Then add cocoa powder. Stir mixture with a spoon for about 20 minutes. It will reduce and get thicker. The mixture is ready when you run a spoon through it and it stays divided for a few seconds.

Fill tart shells with the mixture and bake for 10-12 minutes or until crust is golden brown. Sprinkle the tops with chocolate jimmies and let cool on a wire rack.

Just before serving, top with freshly whipped cream.

Optional: instead of jimmies, top with shredded coconut or chopped pistachios.

12 STRAWBERRY CREME FRAICHE MINI TARTS The creme fraiche gives these tarts a delightful kick!

makes about 24 mini tarts

1 recipe mini tart shells (baked & cooled) 1 cup creme fraiche 1/4 cup strawberry jam 24 whole strawberries

1 If you're using homemade creme fraiche, make it first. You can also use store bought creme fraiche (try Whole Foods in the US) but it's easy and inexpensive to make it from scratch if you have the time. I've included a link to an easy recipe - see below.

2 Press mini tart dough (see recipe on page 4) into your mini tart pan so the dough evenly covers the bottom and sides. Bake at 400F for 8-10 minutes or until golden brown. Let cool on a wire rack.

3 Mix strawberry jam and creme fraiche until thoroughly combined.

4 Fill cooled mini tart shells. Chill in the fridge at least one hour or until set.

5 Cut green stems off the washed strawberries. Place one strawberry in the center of each mini tart, stem side down. Optional: garnish with mint.

Creme Fraiche recipe: http://www.internationaldessertsblog.com/make-creme-fraiche

1313 ENGLISH JAM TARTS These simple little tarts are big on flavor!

makes about 24 mini tarts

1 recipe mini tart dough (unbaked) 1- 1 1/2 cups high quality jam

1 Heat oven to 400F.

2 Press dough into mini tart pan. Make sure bottom and sides are evenly covered.

3 Spoon jam into shells (use your favorite flavor). Fill half to 3/4 full (if it's too full, jam will spill over the edges while it bakes).

4 Bake for 10-12 minutes or until crust is golden brown.

5 Cool on wire rack.

14 Click here to download my free European Christmas Cookies ebook!

15 FOLLOW ME FOR MORE DELICIOUS INTERNATIONAL DESSERTS!

Instagram Pinterest

InternationalDessertsBlog.com