Mini Christmas Tree Tartlets

Mini Christmas Tree Tartlets

Holiday tarts are a big thing in my household. I swapped the traditional recipe with these bite-sized munchies to create cute little Christmas trees, enjoying the season’s holiday spirit.

Prepare to surprise friends and families with these inside-out homemade tartlets. Instead of a regular tart tin, you’ll need a cookie cutter to bring this creation to life!

These tasty tartlets are an exciting twist to a Christmas classic. They are easy to mold and fun to make in batches with different buttercream flavors. I opted for peppermint as a nod to all the candy canes I ate as a kid. Feel free to customize the fillings with your festive favorites.

Click to watch how to bake these terrific treats.

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Mini Christmas Tree Tartlets

Mini Christmas Tree Tartlets

Prepare to surprise friends and families with these inside-out homemade tartlets. They are easy to mold and fun to make in batches with different buttercream flavors.

  • Prep Time: 2 HOURS 40 MINUTES
  • Cook Time: 40 MINUTES + 30 MINUTES (CHILL TIME)
  • Total Time: 3 HOURS 20 MINUTES
  • Yield: 8 -10 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

TART:

  • 2 cups pastry flour
  • ¼ cup icing sugar
  • ⅓ cups almond flour
  • A pinch of salt
  • ½ cup plant-based cubed butter (very cold)
  • 1 egg

WHITE CHOCOLATE PEPPERMINT BUTTERCREAM:

  • 6 oz white chocolate, roughly chopped
  • 1 cup plant-based butter, softened to room temperature
  • 2 cup icing sugar
  • ¼ cup soymilk cream
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/8 tsp salt
  • 1 tsp matcha powder (Optional for the color)

Instructions

  1. Sift the dry ingredients together. Add the butter cubes and mix the batter (with your hands) until it reaches a sand-like texture.
  2. Crack an egg and add it to the mixture. Continue mixing with your hands to form a dough.
  3. Knead the tart dough with the palm of your hand for 1-2 mins until you get a smooth dough. (Avoid over kneading and using a mixer)
  4. Roll out dough between two Silicone baking mats into 2mm thick discs.
  5. Place them between parchment sheets and pop them in the freezer. Let them set. (15 min)
  6. Prep eight fluted brioche molds by greasing outer sides with butter.
  7. Remove dough from the freezer. Use a 10 cm cookie cutter to create 8 discs.
  8. Line discs into the greased brioche molds.
  9. Once the brioche moulds are lined with the pastry, prick the top of the pastry, using a toothpick.
  10. Freeze lined molds for 1hr.
  11. Preheat the oven to 160°C.
  12. Line a micro-perforated baking tray with a Silpat mat before placing the frozen brioche molds on top of them.
  13. Bake (20 min).
  14. Remove hot tartlet shells from the molds with tweezers/small tongs.

WHITE CHOCOLATE PEPPERMINT BUTTERCREAM:

  1. Place white chocolate chunks in a heatproof bowl and place it over a pan of hot water. Stir until the chocolate melts. Remove from the heat and set aside to cool.
  2. Beat butter in a big bowl until it turns light and creamy.
  3. Pour ½ the icing sugar and beat on low speed until everything combines. Then add the remaining icing sugar.
  4. Whisk well until combined before increasing the speed and beating buttercream. (1-2 min)
  5. Add melted chocolate and beat till it reaches a light and fluffy texture. Add remaining ingredients. Beat and add more milk to reach desired consistency.
  6. Pipe tartlets and sprinkle some edible décor.

Keywords: Mini Tarts, Christmas Tarts, Christmas Tree Tart, Chrsitmas Tree Tartlets, Mini Christmas Tart, Christmas Tart, Peppermint Buttercream Frosting, Peppermint Buttercream, White Chocolate Buttercream, Vegan Buttercream, Buttercream

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