Canadian Living

BALSAMIC CHERRY AND CARAMELIZE­D WHITE CHOCOLATE T ART LETS

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Hands-on time: 30 minutes Total time: 1 hour Makes: 32 tartlets

Baking white chocolate causes the sugar to caramelize, which elevates its rich toffee flavour. Finished with a tart cherry balsamic reduction, this dessert is seriously satisfying. 2 sheets (450 g pkg) frozen butter puff pastry, thawed ¾ cup white chocolate chips 1 egg, lightly beaten 2 cups pitted sweet cherries, quartered 2 tbsp granulated sugar 2 tbsp balsamic vinegar 12 mint leaves, torn

On lightly floured work surface, unroll each sheet of pastry; cut each into 16 squares. Press 1 square into bottom and up side of each of 32 mini muffin tin wells. (Tip: If you have only 1 mini muffin tin, work in batches.) Spoon 1 heaping tsp white chocolate chips into each well. Brush edges of pastry with egg. Bake in 375°F oven until golden brown, 20 to 25 minutes. Let cool completely. Meanwhile, in large bowl, combine cherries, sugar and vinegar. Let stand until cherry mixture is syrupy, about 20 minutes. Strain through fine-mesh sieve into large saucepan; reserve cherries. Simmer over medium heat, stirring occasional­ly, until slightly thickened (syrup will continue to thicken as it cools). Spoon 1 tbsp cherries into each tart shell. Drizzle with syrup; garnish with mint.

PER TARTLET: about 90 cal, 2 g pro, 5 g total fat ( 3 g sat. fat), 10 g carb (1 g dietary fibre, 5 g sugar), 7 mg chol, 49 mg sodium, 31 mg potassium. % RDI: 1% calcium, 3% iron, 2% vit A.

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