Christmas white chocolate tartlets with meringue snowmen

Snowman Tartlet

A winter tale captured in a single dessert. One of our most charming Christmas tartlets, this crisp, buttery base holds a cloud of fluffy meringue, crowned with a joyful snowman made of smooth white chocolate. His face is crafted using the striking Snowman Head decoration – a charming and detailed element that brings personality and playfulness to the composition. These mini Christmas tarts are perfect for winter menus, festive dessert tables, or enchanting display cases – this creation delights the eye, the heart, and the palate.

VideoRecipePhoto

Used products and decorations for Snowman Tartlet

Gold Modern Pearls

Code 099256

Snowman Head

Code 33776

CHOCOLATE WHITE 29%

Code CHB28XXB3

Pistachio Cream with Kataif bakestable

Code 6844

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Snowman Tartlet Recipe

Short crust pastry

Ingredients:

580gPlain flour

100gEggs

190gIcing sugar

8gSalt

300gButter

7gConcentrated vanilla paste

Preparation:

Mix all ingredients until smooth. Roll out to approx. 0,5cm and line tart rings with it. Bake at 175°C for approx. 15 minutes.

Philadelphia cheesecake

Ingredients:

21gRice flour

500gPhiladelphia cheese

170gSugar

130gEggs

40gEgg yolks

12gGelatine

60gWater

Barima Artisanal Pistachio cream with Kataif bakestable (code 6844)

Preparation:

Soak gelatine in cold water. Put a teaspoon of Pistachio Kataif filling into the baked tart shells. Mix all remaining ingredients using hand-blender. Pour the mixture into the tart shells, over the filling, and bake at 90C for approx. 60 minutes.

French meringue

Ingredients:

100gEgg whites

100gSugar

100gIcing sugar

Preparation:

Whisk the egg whites with sugar until stiff. Gradually add icing sugar, stirring gently with a spatula. Pipe the meringue on a tray lined with a baking parchment and bake at 100°C for 3 hours.

Bavarian cream

Ingredients:

8pcsEgg yolks

100gSugar

120gMilk 3.2% fat

15gGelatine

75gWater

400gWhipped cream 30% fat

30gConcentrated vanilla paste

20gConcentrated mocha paste

Preparation:

Soak gelatine in cold water. Whisk the egg yolks with sugar and vanilla paste until stiff white foam. Boil the milk with coffee paste and mix it with egg yolk foam. Heat it all together to 80ºC over low heat. Add soaked gelatine and whipped cream, and mix gently. Pour the mixture into silicone moulds and freeze.

Shiny coating

Ingredients:

75gSugar

150gWater (1)

150gGlucose syrup

100gCondensed milk

10gGelatine

50gWater (2)

150gBarima Artisanal White chocolate 29% (code CHB28XXB3)

White food colouring

Preparation:

Soak gelatine in cold water(2). Heat up the water(1) with sugar and glucose syrup to 103°C. Add condensed milk, soaked gelatine and white chocolate. Mix it using hand-blender, add white colourant and then cool it down. Coat the frozen Bavarian cream with shiny coating of 30-35°C.