Quick-fix Chocolate-cheese Tartlets
'tis the season to be jolly, no doubt. But when the hands drop down at the very sight of, say, the whisk, in the aftermath of having baked too many holiday treats; and the kids beg for a little something in all earnestness, we churn out a pile of these easy-peasy tartlets. No painstaking processes like stacking sheets of phyllo a mile high, or making elaborate fillings involved. These lively beauties round up rather quickly, looking festive and delectable with crowns of berries and powdery wreaths of sugar.
Mini Chocolate-cheese tartlets
For the tart shells -
- 6 sheets ready Samosa Patti (we used the Switz brand) or phyllo pastry
- Preheat the oven to 180°C/350°F.
- Brush a 24-cavity mini muffin pan with melted butter and set aside.
- Work with one sheet of the samosa patti at a time and keep the rest covered with a wet paper towel.
- Cut one sheet of the samosa patti into 4 equal parts. Brush both sides with melted butter. Make a small cut on one side and then nestle it into a muffin cup, overlapping the edges and pushing down the middle slightly to make a flat-bottomed tartlet shell. In case the pastry tears, just patch it up by adding a little piece from another sheet. If you are using phyllo, add another layer of pastry to the cup.
- Sprinkle a large pinch of the castor sugar on each cup.
- Bake the cups for about 8-10 minutes or until lightly golden. Allow the shells to cool in the pan.
For the chocolate filling -
For the cheese filling -
- Whisk together all the ingredients until smooth and then cover and refrigerate to thicken. Taste and add more sugar if desired.
To assemble the tarts - Put a dollop of the chocolate filling and then a teaspoon of the cheese filling into each tart. Top with a berry - a raspberry, a quartered strawberry, blueberry or a chunk of any fruit of your choice.
Put a tablespoon of icing sugar in a sieve and dust the tartlets generously just before serving.