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White Chocolate Tartlets with
 Strawberry Coulis



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Strawberries, 'sparkle' Variety
Wally Eberhart
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A Ripe Red Strawberry Lying on a Leaf
A Ripe Red Strawberry Lying on a Leaf
Photographic Print

Perry, Heather
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White Chocolate Tartlets with
Strawberry Coulis

Bon Appetit April 1997

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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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