When you’re a foodie, it’s really hard to say what your favorite food is. But most of us do know what our favorite ingredients and flavors are. Some of my favorites are (capitalized our of respect) Cherries, Chocolate, Coconut and Cream Cheese (all C words, interesting). Today was a baking day (again) and since I just moved I still cannot find all of my recipes, and if they’ve been found, they’ve been lost again as quickly in the “organizing” of my new spaces, arg! So, I just pulled a bunch of stuff that I know I love; cherry preserves, cream cheese, butter, Nutella and coconut and made up a Favorite Things Tartlet. First, pie crust, any recipe will do, but use 2 ounces of cream cheese as part of your fat. The cream cheese adds a chewy, firm texture, without being hard. Not to mention great flavor.
Please find recipe at bottom of post…
I used my super fancy tartlet pan and my tartlet tamper to create the wells for the ingredients.
And here are some of the Favorite Things…
The shells being filled. A dab of Nutella, a spoon of preserves, and a pinch of coconut on top. Use egg wash or cream on the edges of the tartlet before baking.
The sweet hands of The Middle One, always my helper.
Finished, lovely, favorite things. Baked for 15 minutes at 350°, you want the coconut brown, not burnt!
Cherry Nutella Tartlets
Makes 24 tartlets.
– Tart Pan
– tart press (or suitable tool)
– spoons for jam and Nutella
– 1 Pie crust dough
– 4 Tbls Nutella (or chocolate hazelnut spread of your choice)
– 3/4 C preserves (I used cherry, but you can use any kind you like)
– 1/8 C coconut flakes or shredded coconut
-flour for dusting
Pie Crust: Here is a link to a perfect pie crust. The only variation I made for this recipe, was replacing 3 Tbl of the fat with cream cheese. So my version is 6 Tbls butter and 3 Tbls cream cheese. But follow the rest of the recipe and instructions exactly to make an awesome crust! If you like a sweet crust, you can add 2 Tbls of sugar as well.
Assembling and Baking:
Separate the crust into 24 equal pieces, roll into balls and place in tartlet pan. Flour your tart press and form tart shells, flouring after each one. Fill each tart with ½ tsp Nutella and 1 ½ tsp preserves. Sprinkle with coconut and bake for 15 minutes at 350° F. You can let them cool to serve or eat them hot with ice cream or cream. Enjoy!
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