LCBO Food & Drink Holiday 2018

FESTIVE  A BUFFET FOR ALL REASONS

WHITE CHOCOLATE TARTLETTES

For these crowd-pleasing tartlettes you use a muffin tin to create the individual buttery tart shells, so no special equipment is required. Filled with a white chocolate ganache and topped with a seasonal chocolate coin, they’re a two-bite celebration. PASTRY 1¾ cups (425 mL) flour ⅓ cup (80 mL) sugar Pinch of salt ¾ cup (175 mL) cold butter 1 egg Nonstick spray GANACHE ½ cup (125 mL) 35% heavy cream 3 white chocolate bars (100 g each; 300 g total), such as Lindt 12 foil-wrapped chocolate coins (Hanukkah gelt), or other chocolate garnish 1 In amediumbowl, whisk flour with sugar and salt. Grate in cold butter. Mix together with your fingertips until well-blended. Add egg.

Mix until the dough comes together, then gather into a ball and slice in half. Form into 2 balls. Reserve 1 ball for a future tart or tartlettes. It freezes well. Wrap both balls in plastic wrap. Refrigerate 30 minutes. 2 Preheat oven to 350°F (180°C). 3 Spray a regular-size muffin tin with nonstick spray. Retrieve 1 ball of chilled pastry from fridge and divide into 12 equal balls. Press evenly on the bottom and up the sides of the 12 cups of the muffin tin. Work quickly as the dough is very buttery. 4 Line each pastry-lined muffin cup with tin foil and fill halfway with pie weights or dried beans or rice, then blind bake in preheated oven for 20 minutes. Remove foil and pie weights and continue baking for an additional 10 to 12 minutes or until lightly browned. Set aside to cool for 15 minutes. 5 Prepare the filling by heating cream in a saucepan or microwave on medium heat until

hot. Break chocolate into small squares in amed­ ium bowl and pour hot cream overtop. Stir un- til smooth. Set aside. 6 Carefully remove tart shells frommuffin tin by popping them out with a fork or knife and fill each cup with white chocolate ganache. Let cool before adding a chocolate coin to top each tartlette. Chill for a half hour in the refrigera- tor, then serve. Makes 12

WHAT TO SERVE Sabra Chocolate Orange Liqueur KP LCBO 897900, $46.45 Inniskillin Vidal Icewine VQA VINTAGES ESSENTIALS 388306, 375 mL, $49.95

164  À BON VERRE , BONNE TABLE TEMPS DES FÊTES 2018 FO D & D I NK H LIDAY 2018