By Michele 
Savor the classic flavors of a white Christmas with these delightful tarts, featuring the sweetness of white chocolate, nuts, and coconut. The infusion of lime juice into the white chocolate coconut filling adds a tropical twist, evoking the essence of a true Aussie Christmas—picture the sunshine and leisurely sipping a refreshing drink by the pool. Adorned with vibrant red glacé cherries and pistachios, these tarts encapsulate the holiday spirit. Just remember to refrigerate them for 9 hours to ensure the filling maintains a delightful soft yet firm texture.
Why does everything seem to taste better in miniature form? Whether you lean towards savory or sweet, there’s an undeniable charm in downsizing our beloved flavors and culinary combinations. For a selection of mini sweet tarts perfect for the Christmas season, consider trying our mini lemon panna cotta tarts!
Ingredients
- 165g pkt white chocolate Tim Tams
- 45g (1/2 cup) desiccated coconut
- 100g butter, melted, cooled (see note)
- 185ml (3/4 cup) thickened cream
- 1 tbsp double cream
- 4 red glacé cherries
- Chopped pistachio kernels, to decorate
White chocolate coconut filling - 100g white chocolate, finely chopped
- 11/2 tbsp fresh lime juice
- 1 tsp gelatine powder
- 250g pkt cream cheese, at room temperature
- 200ml sweetened condensed milk
Step 1: Tart Tin Preparation
Line the bases of four 12cm (top size) round fluted tart tins with removable bases by placing small discs of baking paper.
Step 2: Biscuit and Coconut Crust
In a food processor, combine biscuits and coconut until fine crumbs form. Add butter and process until well combined. Distribute the mixture among the tins, using the back of a teaspoon to evenly press it over the base and sides of each tin. Place the tins on a baking tray and refrigerate for 1 hour to chill.
Step 3: Filling Preparation
While the crust chills, make the filling. Place white chocolate in a heatproof bowl and microwave on medium, stirring every 30 seconds until melted and smooth. Allow it to cool slightly. In another bowl, place lime juice and sprinkle gelatine over it. Microwave for 10 seconds or until the gelatine dissolves. Set aside to cool slightly.
Step 4: Creamy Filling Assembly
Process cream cheese and sweetened condensed milk in a clean food processor until smooth. Add the melted chocolate and process until well combined. Integrate the gelatine mixture and process until thoroughly combined. Pour the mixture into the tart cases, smooth the surfaces, and refrigerate for 8 hours or overnight to chill.
Step 5: Tart Garnishing
Take the tarts out of the fridge, let them stand for 10 minutes, and then remove them from the tins. Transfer to a serving plate or board. In a bowl, use electric beaters to whip thickened and double creams until firm peaks form. Spoon the whipped cream into a piping bag fitted with a small fluted nozzle. Decorate each tart with rosettes and stars. Top each tart with a cherry and sprinkle with pistachios before serving.