Friday, May 16, 2008
Polygamy With A Tartlet
Well, I think I'm going to commit adultery. Worse yet, I think I'm going to commit polygamy. By the way, is committing to polygamy an oxymoron of sorts? Doesn't one dabble in polygamy to avoid commitment, per se? Just asking. I don't like to split hairs or anything [denial].
Anyway, I think I'm going to marry this tartlet. I need it in my life from this day forward, 'til death do us part. I'm going to take this tartlet to Vegas. I'm going to whisk it off to a fancy dinner, make eyes at it, tell it what it wants to hear, talk dirty to it, get it stinking drunk, propose, buy it a cheap piece of jewelry, bring it to the drive-through wedding chapel, and marry the little harlot. DONE. And then we'll move to Texas.
White Chocolate Mousse Phyllo Tartlets
These are gorgeous to gaze upon, great for a party - but when you're talking marriage, you need a tartlet with more fulfilling qualities, and this little minx has it all. Sweet, soft, creamy, fluffy, crunchy, buttery. The white chocolate mousse tastes almost perfectly sweet - not too much or too little - the chocolate hazelnut dollop along the bottom of the tartlet provides another layer of chocolate deliciousness. And the texture of the phyllo tartlet? Light, buttery, flaky - with just a bit of crunch. These elicited some raves at the office - and I'll definitely be making these again and again. Heavenly.
8 frozen phyllo pastry sheets, thawed
5 tbsp. unsalted butter, melted
6 oz. white chocolate chips (or chopped bars) - use white chocolate w/ cocoa butter
1/4 heavy whipping cream for melt
1 1/4 c. heavy whipping cream for whipped cream
1/3 c. almonds, finely chopped
1/3+ c. chocolate hazelnut spread (Nutella)
2 oz. bittersweet chocolate, grated, for garnish - optional
Preheat oven to 375 degrees. Equipment: mini-muffin tin, ungreased (makes 20 tartlets).
Place 1 phyllo sheet on work surface and brush with melted butter. Place another sheet on top and brush with butter; repeat with 2 additional phyllo sheets. Cut the stacked phyllo in 3-inch squares. Each stack will yield 8 3-inch squares and 4 irregular left-over rectangles; take 2 left over rectangles and overlap them, creating a "square", repeat with other rectangles - this way, each stack yields a total of 10 tartlets - no waste of dough. After cutting the stack, line each muffin tin with a cut stack - the edges will ruffle, fold, and extend above the rim. Repeat process with remaining 4 sheets of phyllo dough. Bake until golden brown, about 7-9 minutes. Place on cooling rack and cool completely.
Stir the chocolate and 1/4 cup cream in a small saucepan over low heat, until chocolate is melted and smooth. Pour into a large bowl and cool to lukewarm. Stir in the almonds. With an electric mixer, beat the remaining 1 1/4 cups cream in another bowl until medium-firm peaks form. Fold 1/2 the cream into the white chocolate mixture until gently combined, then add the remaining cream and fold in. Refrigerate until cold, about 1 hour.
Spoon a small dollop of the Nutella into each phyllo cup. Spoon the white chocolate mousse into the cups, creating small mound. Garnish with grated chocolate, if desired. Keep refrigerated. Adapted from Giada De Laurentiis. Enjoy!
GAZE UPON the inside - she's a trophy tartlet. Get a pre-nup for this hussie.
Don't you want to marry it? Plus, a threesome is every man's dream is it not? So, I just see winners all around me. Win win win.