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Baby white Christmas tarts recipe
Baby white Christmas tarts recipe
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Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Enjoy white chocolate, nut, and coconut tarts with a hint of lime for a tropical Aussie Christmas vibe. Topped with cherries and pistachios, these mini tarts capture the essence of the holidays. Chill for 9 hours for perfect texture. Try our other mini sweet tart recipes for a festive treat.
Ingredients:
  • 165g pkt white chocolate Tim Tams
  • 45g (1/2 cup) desiccated coconut
  • 100g butter, melted, cooled (see note)
  • 185ml (3/4 cup) thickened cream
  • 20.20 gm double cream
  • 4 red glacé cherries
  • Chopped pistachio kernels, to decorate
  • 100g white chocolate, finely chopped
  • 31.50 gm fresh lime juice
  • 3.00 gm gelatine powder
  • 250g pkt cream cheese, at room temperature
  • 200ml sweetened condensed milk
Instructions:
  • Place small discs of baking paper in the base of four 12cm round fluted tart tins with removable bases.
  • Combine biscuits and coconut in a food processor until fine crumbs form. Blend in the butter until well combined. Press the mixture into tins using the back of a teaspoon. Chill in the fridge for 1 hour on a baking tray.
  • For the filling, melt the white chocolate in a heatproof bowl in the microwave on medium power, stirring every 30 seconds until smooth. Let it cool slightly. In another bowl, dissolve the gelatine in lime juice in the microwave for 10 seconds. Cool slightly.
  • In a clean food processor, combine cream cheese and sweetened condensed milk until smooth. Add melted chocolate and blend until mixed. Incorporate gelatin mixture and blend well. Pour into tart cases, smooth the tops, and refrigerate for 8 hours or overnight to set.
  • Take the tarts out of the fridge and let them sit for 10 minutes. Remove the tarts from the tins and place them on a serving plate or board. In a bowl, use electric beaters to whip the thickened and double creams until stiff peaks form. Transfer the whipped creams to a piping bag with a small fluted nozzle. Pipe rosettes and stars on each tart for decoration. Garnish each tart with a cherry and a sprinkle of pistachios before serving.

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