Mini Christmas Tart
These festive mini white chocolate tarts are a holiday treat made easy with the upside-down baking method! Using the outside of a mini muffin tin, you'll shape the dough into perfect golden shells—no traditional molds required. Once baked, the tarts are filled with a luscious layer of raspberry jam and smooth white chocolate ganache, creating a creamy, sweet, and tangy bite that's pure Christmas magic. For a seasonal touch, each tart is decorated with holly and berry patterns, adding a charming and edible festive flourish. This quick and clever technique ensures stunning, professional-looking tarts with minimal effort—perfect for holiday gatherings or as edible gifts that bring a little extra sparkle to the season!
Ingredients:
- 100g unsalted butter, softened
- 75g icing sugar
- 20g ground almonds
- 30g cornstarch
- 35g whole egg (approx. 1 small egg)
- 170g all-purpose flour
Filling:
- Raspberry jam (for filling)
- 175g white chocolate
- 60ml heavy cream
- 25g butter
- red, leaf green and olive gel paste
Instructions:
1. Cream together the softened butter and icing sugar until light and smooth.
2. Add the ground almonds and cornstarch, mixing until combined.
3. Incorporate the egg and mix well.
4. Gradually add the flour and mix until the dough comes together.
5. Preheat the oven to 160°C.
6. Roll the dough between two sheets of parchment paper to about 3mm thick. Chill in the freezer for 20-30 minutes until firm.
8. Using a 5.5cm round cutter, cut out circles of dough.
9. Place the dough circles on the bottom (outside) of a mini muffin tin, ensuring they are centered.
10. Bake for 8-10 minutes, or until lightly golden. Let them cool on the tin before carefully removing.
11. In a microwave-safe bowl, combine white chocolate, butter and heavy cream. Microwave in 20-30 second intervals (low setting), stirring after each interval, until smooth.
12. Let the ganache cool slightly.
13. Once the tart shells have cooled, add a small spoonful of raspberry jam to the base of each tart
14. Pour or pipe the chocolate ganache on top of the jam, filling to the rim.
15. Take left over ganache and colour with gel paste in 3 colours. Fill piping bags. Check out my instagram reel on how to decorate the fun holly and berry decorative tops.
16. Let the ganache set before serving. Enjoy!