White Chocolate Tartlets with Strawberries
Why I Love This Recipe
Ingredients You'll Need
CRUSTS
8 ounces almond biscotti
1 cup whole almonds, toasted
1/2 cup butter, melted
FILLING
1 1/4 cups whipping cream
8 ounces white chocolate
12 ounces cream cheese, room temperature
3 tablespoons sugar
5 teaspoons vanilla extract
COULIS
2 cups strawberries, quartered
1/4 cup water
3 tablespoons sugar
2 teaspoons fresh lemon juice
Directions
For crust: Preheat oven to 350 degrees. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally amount 8-4 1/2 inch diamter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
For filling: Bring 1/2 cup whiping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blensed. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into a cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 cup filling for each). Refrigerate at least 2 hours.
For Coulis: Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender Puree until smooth. Cover and refrigerate until cold, at least 2 hours. Remove tartles from pans. Place 1 tartles on each of 8 plates. Spoon strawberry coulis alongside and serve.
