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A Ripe Red Strawberry Lying on a Leaf
Photographic Print
Perry, Heather
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La Belle Cuisine
White
Chocolate Tartlets with
Strawberry Coulis
Bon Appetit April 1997
Bon Appetit - One Year Subscription
For
crusts
8 ounces purchased almond biscotti
1 cup whole almonds, toasted
(about 5 1/2 ounces)
1/2 cup (1 stick) unsalted butter, melted
For
filling
1 1/4 cups whipping cream
8 ounces good-quality white chocolate
(such as Lindt or
Baker's), chopped
12 ounces cream cheese, room temperature
5 teaspoons vanilla extract
For
coulis
2 cups quartered hulled strawberries
(about 12 ounces)
1/4 cup water
3 tablespoons sugar
2 teaspoons fresh lemon juice
Make
crusts:
Preheat
oven to 350 degrees F. Grind biscotti and almonds
in processor until finely
ground. Add butter and process until well blended. Divide mixture equally
among eight 4 1/2-inch diameter 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.
Make
filling:
Bring
1/2 cup whipping 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
blended.
Beat the remaining 3/4 cup whipping cream, sugar and vanilla in
medium bowl until medium-firm
peaks form. Fold into cream cheese
mixture
in 2 additions. Divide filling among prepared tartlet crusts
(about 1/2
cup filling for each). Refrigerate at
least 2 hours.
Make
coulis:
Combine
strawberries, water, 3 tablespoons sugar and
lemon juice in blender. Purée
until smooth. Cover and refrigerate until
cold, at least 2 hours.
(Tartlets and coulis can be prepared one day
ahead.
Keep refrigerated.)
Remove
tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry
coulis alongside and serve. Makes
8.
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