Mini Apple and White Chocolate Tarts
Using filo dough for the crusts of these mini tarts adds a burst of buttery flavor, and keeps your prep time under 30 minutes! If you like, you can up the chocolate factor and garnish your tarts with white chocolate chips.
Serves: 12Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 6 sheets thawed filo dough
- 1⁄4 cup plus 2 Tbsp. butter, divided
- 3⁄4 cup apple butter
- 1 medium tart apple, peeled, cored, and chopped into 1˝ cubes
- 1⁄4 cup packed light brown sugar
- 1 tsp. cinnamon
- 1⁄2 tsp. ginger
- 1⁄4 cup heavy whipping cream
- 1⁄4 cup white chocolate chips
- Preheat oven to 375°F. Spray a mini muffin tin or mini tart pan with nonstick baking spray. Set aside.
- Melt 1⁄4 cup butter. Place one sheet of filo on the counter, brush with melted butter and top with another sheet of filo. Repeat with more butter and another sheet of dough. Fold entire prepared dough sheet in half, and cut 6 rounds with a large biscuit cutter. Press each round into the prepared muffin tin or pan. Repeat with remaining 3 sheets.
- Bake for 15 minutes, or until golden brown. Remove from oven.
- While tart shells bake, heat apples, 2 tablespoons butter, sugar, cinnamon, and ginger in a skillet for 15 minutes over medium-low heat. Stir occasionally to prevent burning. Remove from heat and set aside.
- In a separate small pan, heat heavy cream until just simmering. Remove from heat and immediately add white chocolate. Allow chocolate to melt for 1 minute, then stir to smooth consistency. Allow to cool for 5 minutes.
- To assemble, fill each tart shell with an equal spoonful of white chocolate ganache and a tablespoon of apple butter. Top with equal amounts of cooked apples.