White Chocolate Tartletts

Prep Time: 30 minutes

Cook/Chill Time: 1 hour 30 minutes

Yield: 3 dozen tartletts


  • 1 (15 oz) package refrigerated pie crusts 
  • 2 cups quality white chocolate chips
  • 1-1/2 tablespoons salted butter
  • 1/4 cup milk or cream
  • 2 cups homemade or store-bought whipped cream
  • gel food coloring (optional)
  • seasonal sprinkles (optional)


1. Allow the refrigerated pie-crusts to go room temperature. Pre-heat oven to 350°. On a lightly floured surface, unfold each pie crust. Use a 2-1/2 inch or 3-inch round cookie cutter to cut out several circles of dough. You will have to form the the scraps of dough into disks and re-roll them out to use up all the pie crust dough.

2. Carefully press circles of pie crust into the cavities of a mini-muffin pan (be sure to grease cavities lightly with non-stick spray, if not using a non-stick pan). Prick each mini-pie crust once with a fork. Bake for 10-15 minutes until edges of mini-crusts are done and lightly browned. Remove pan from oven, set on cooling rack and allow pan to cool completely. Repeat process until all mini-tart crusts are baked and ready to fill. Set the prepared pie crusts aside and make the white chocolate filling.

3. Using a medium-size sauce pan combine white chocolate chips, butter and milk. Over medium heat, melt white chocolate chip mixture, stirring it regularly until completely melted and smooth.

Remove pot from heat, place on a cooling rack and allow to cool for 20 minutes. Fold in one cup of the whipped cream.

4. If you want to color the white chocolate tart filling, separate the filling into separate small bowls and color as you desire. Use a teaspoon to fill prepared mini-crusts with the white chocolate mixture and then refrigerate for 30 minutes to allow filling to set.

5. Use a piping bag and a small star tip to top the tarts with remaining whipped cream and refrigerate until ready to serve. Top with seasonal sprinkles just before serving.  Enjoy!

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.