White Tea Christmas Tartlets

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recipe by Stéphanie Bienvenu https://www.stephaniebienvenu.com/

  • Time icon
    Total Time
    10hrs 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1247

These Christmas tartlets are fail proof. Enjoy these holiday delicacies to be served for 4 people. The infused ganache and caramel white tea will definitely add an extra subtle taste to this tasty recipe. This recipe will need some preparation as it’s best to make the almond pastry and the ganache the day before and chill overnight. User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 11, 2024

Ingredients

  • Butter icon
    Butter
    55 g
  • White chocolate icon
    White chocolate
    50 g
  • Salted butter icon
    Salted butter
    15 g
  • Butter icon
    Butter
    45 g
  • All purpose flour icon
    All purpose flour
    130 g
  • Icing sugar icon
    Icing sugar
    130 g
  • Ground almonds icon
    Ground almonds
    195 g
  • Salt icon
    Salt
    1 pinch
  • Egg icon
    Egg
    40 g
  • Whipping cream icon
    Whipping cream
    300 g
  • Tea icon
    Tea
    12 g
  • Gelatine icon
    Gelatine
    1 g
  • Water icon
    Water
    6 g
  • Slivered almonds icon
    Slivered almonds
    as needed
  • Egg icon
    Egg
    2
  • Caster sugar icon
    Caster sugar
    75 g
  • Cornflour icon
    Cornflour
    15 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Kmix
  • kCook icon Kmix bowl
  • kCook icon Work surface
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Large glass bowl
  • kCook icon Lightly floured surface
  • kCook icon Small tart pan - 4 x 1.25"
  • kCook icon Saucepan - small
  • kCook icon Heatproof bowl
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Medium glass bowl

Step preview

  1. Attach K Beater
  2. Add all purpose flour, icing sugar, butter, ground almonds and salt to the kMix Bowl
  3. Mix with splashguard fitted until combined - Speed 1
  4. Then add egg to the kMix Bowl
  5. Mix with splashguard fitted until combined - Speed 1
  6. Line a clean work surface with plastic wrap
  7. Transfer pastry to work surface
  8. Wrap with plastic wrap
  9. Chill in fridge and continue
  10. Add whipping cream and tea to a clean saucepan
  11. Heat and cover - low heat
  12. Infuse - 15 min
  13. Transfer one third of content of saucepan to medium bowl then set aside
  14. Transfer one third of content of saucepan to medium bowl then set aside
  15. Add gelatine and water to a clean small bowl
  16. Stir until combined
  17. Soak and continue
  18. Heat saucepan - low heat
  19. Transfer content of small bowl to saucepan
  20. Stir until dissolved and continue
  21. Add white chocolate to a clean large glass bowl
  22. Transfer content of saucepan to large glass bowl
  23. Stir gently until well combined
  24. Transfer cream to large glass bowl
  25. Stir gently until well combined
  26. Chill overnight in fridge
  27. Pre-heat oven - 150°C
  28. Transfer pastry to lightly floured surface
  29. Roll out
  30. Transfer pastry to 4 small tart pans
  31. Line until covered and trim the edges
  32. Bake - 30 min, 150°C
  33. Remove from oven and let cool
  34. Add icing sugar to a clean saucepan
  35. Heat until caramelized - medium-high heat
  36. Transfer cream to saucepan
  37. Whisk gently until combined and turn off heat
  38. Add salted butter to the saucepan
  39. Whisk gently until combined
  40. Transfer caramel to heatproof bowl then set aside
  41. Pre-heat oven - 170°C
  42. Grease a clean springform pan
  43. Sprinkle with slivered almonds then set aside
  44. Clean Kenwood Bowl
  45. Attach Whisk
  46. Add egg to the kMix Bowl
  47. Whisk with splashguard fitted - 1 min, Speed Max
  48. Add ground almonds and caster sugar to the kMix Bowl gradually while machine is running
  49. Whisk with splashguard fitted until light and fluffy - 10 min, Speed Max
  50. Remove the bowl from the machine
  51. Sift all purpose flour and cornflour into the kMix Bowl
  52. Stir gently until combined
  53. Add butter to a clean medium glass bowl
  54. Spoon 2-3 tablespoons of cake mixture from the kmix bowl into the melted butter
  55. Stir thoroughly until combined
  56. Transfer content of medium glass bowl to kMix Bowl
  57. Stir gently until combined
  58. Transfer content of kMix Bowl to springform pan
  59. Spread until level
  60. Bake - 30 min, 170°C
  61. Remove from oven and let cool
  62. Apply a layer of caramel into each pastry crust
  63. Place a cut out circle of genoa cake on top
  64. Cover with some white chocolate ganache and spread until smooth
  65. Fill a piping bag (fitted with a 5mm piping tip) with the rest of the ganache
  66. Pipe log shapes on top or decorate it your own way
  67. Serve
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