Optimistically Cautious

Saturday, March 29, 2008

The Cooking Chronicles: White Chocolate Tartlets

Dessert party practice-run #2 involved a Giada recipe for White Chocolate Hazelnut Tartlets. As neither of us had worked with phyllo pastry before, I knew we had to try it with time to spare before attempting to duplicate it without error next week.

After finding out that toasting hazelnuts would take nearly half an hour, I decided to leave them out this time. The white chocolate and whipped cream mixture was a cinch to whip up, and after it had chilled in the fridge for an hour, it was time to move on to the phyllo.

I had let the package thaw on the counter since the afternoon, so the thin sheets of pastry were more than pliable. So much so that a tear appeared in more than one sheet. Thankfully, the layers of brushed butter and phyllo covered any small mistakes we made.

We scrunched them down in large muffin tins, doing our best to create "artful" edges, and baked them for about 8 minutes. We figured the mini-muffin tins would be better for dessert-party servings, and will be making smaller versions next week.

A drop of Nutella into a cooled phyllo cup, a dollop of white chocolate whipped cream, and a sprinkling of chocolate shavings later, the tartlets was done. One that should be made just prior to serving, it may be the only dessert that we will be creating from scratch (the Nutella doesn't count, Andrea), the morning of.

Just over a week to go!

Mack doing the dishes (he offered!)

White Chocolate Tartlets

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