6 Mini Tarts
Total Time: 25 min
- 1/2 cup + 2 tablespoons, all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, cold and cut into tablespoon-size pieces
- 1 large egg yolk, cold
- 1 tablespoon ice water
- 5 oz white chocolate, chopped
- 1 tablespoon ube halaya jam
- 3 tablespoons heavy whipping cream
- 1 teaspoon ube extract
- Pearl sprinkles, for decorating
In a medium bowl, whisk the flour, sugar and salt until well-combined. Dump the flour mixture onto a pastry mat.
Using a pastry cutter, cut the butter and egg yolk into the flour until it forms coarse crumbs.
Add ice water and mix in with a pastry cutter. Then, knead a couple times until it forms a dough ball. Flatten into a 1-inch thick disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour.
Lightly dust the pastry mat and your rolling pin with flour. Roll the dough out ⅛ inch thick and use a 4-inch round cookie cutter to cut out circles. Gather and re-roll scraps until you have 6 circles.
Gently press each dough circle into a silicone cupcake mold. Prick the bottoms of the tarts twice with the twines of a fork.
Refrigerate the shells in their molds for 30 minutes. While they are chilling, preheat the oven to 350°F.
Place the tarts in their molds on a baking sheet. Bake for 17 to 19 minutes, or until they are golden brown.
Transfer the tarts to a wire cooling rack. Let cool for at least 20 minutes before starting the filling.
Place the chopped white chocolate in a small bowl. Set aside.
Mix the ube halaya jam and heavy cream together in a small saucepan over low heat with a rubber spatula. Stir frequently until the mixture just reaches a simmer, 3 to 4 minutes.
Immediately pour the mixture over white chocolate and gently stir until the chocolate is completely melted. If needed, microwave in 10 second intervals until it is.
Stir in the ube extract until it’s one smooth mixture. Take the baked tarts of their molds.
Scoop 1 tablespoon of the filling into each of the tart molds. Top the ganache with pearl sprinkles to decorate. Chill the decorated tarts in the fridge for at least 2 hours before serving cold. Store any leftovers in an airtight container in the fridge for up to 3 days.