Saint Andre & Amarena Cherries Mini Chocolate Tarts

Saint Andre & Amarena Cherries Mini Chocolate Tarts

Bianca Trejo

Bianca Trejo

December 14th, 2017

Saint Andre & Amarena Cherries Mini Chocolate Tarts

Makes 28 mini cups
1 hour 20 minutes total time
30 minutes active prep time
16 minutes bake time
35 minutes chill time
Easy

I love creating desserts with artisan cheeses, taking classic pairings and adding a pastry element to them. The holidays are a perfect time to enjoy cheese & treats! These crunchy chocolate cinnamon tarts are filled with a deliciously silky, rich, & buttery French triple cream. They are topped with amarena cherries (wild Italian cherries that are soaked in syrup) and make for a deliciously unique holiday treat that is sure to intrigue and satisfy your guests. Enjoy with a glass of Champagne.

Ingredients
Chocolate tart dough
1 1/3 cup AP flour
3 tbsp cocoa powder, unsweetened
½ cup powdered sugar
½ tsp salt
½ tsp cinnamon
½ cup + 2 tbsp unsalted butter, cubed
¼ tsp vanilla paste
1 each egg

For filling
12 ozSaint Andre Triple Crème (you may use another triple cream of your choice)
Amarena cherries in syrup (with or without stems, personal preference)

Directions
Preheat oven to 375 F.

For the chocolate tart dough: Using a food processor with blade attachment pulse together AP flour, powdered sugar, cocoa powder, cinnamon, and salt.

Add cubed butter and pulse until mixture resembles small pebbles. Add egg & vanilla, pulse just until incorporated. Mixture will look sandy and should hold together when squeezed in your palm. Do not overmix.

Gently knead together into a 6 inch disk and refrigerate for 20 minutes.

While the dough is chilling prepare the cheese. Using a soft cheese knife, cut ½ inch squares of triple cream and place into chocolate cups. If the triple cream is very soft, remove the rind and transfer to a piping bag.

Roll dough into 1 inch balls and place in a mini muffin pan. I used a pan that has 48 cavities, since the recipe yields 28. You can split dough among two smaller mini muffin tin pans.

Using a pastry tart tamper dipped in AP flour, press dough to from a small tart shell. Repeat process until you have 28 cups. Freeze for 15 minutes.

Remove from freezer and bake for 16 minutes, rotating halfway.

Let cups cool completely. Pop out of the muffin pan.

Now it is time to finish the tarts. Place/fill tarts with triple crème. Top with 2 amarena cherries and drizzle with some of the syrup they come in.

Adding some edible gold leaf or luster dust for decoration adds a touch of elegance. Serve with champagne & enjoy!

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Ingredients

  • 1 1/3 cup AP flour
  • 3 tbsp cocoa powder, unsweetened
  • ½ cup powdered sugar
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup + 2 tbsp unsalted butter, cubed
  • ¼ tsp vanilla paste
  • 1 each egg
  • 12 oz Saint Andre Triple Crème (you may use another triple cream of your choice)
  • Amarena cherries in syrup (with or without stems, personal preference)