For the love of "mini"

I always liked the small portions of food, those you can actually eat with your hands, and I must admit that I love doing them.
It's a charismatic attachment to those cuteness... so petit! I realize as well that it's hard work and you must have all the care in the world to manipulate them, but I the idea of how is going to be the final product, encourages me to cook them.
So most of the things you will see on this food blog will be PETIT, small. This is dedicated to all of you who read this blog.


White chocolate Ganache with raspberries.

Here is the recipe
Make the dough:

Pate Sucrée

Yield: Enough for two 9 or 10-inch tarts

2 Sticks unsalted butter, softened but still cold
1/2 cup sugar
1/2 Tsp salt
2 large egg yolks, at room temperature
3 cups pastry flour, sifted
2 TBSP heavy cream


1.Place the butter in the bowl on a standing mixer fitted with a paddle attachment.Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowil. Add the sugar and mix for 30 seconds.

2.Add the salt and egg yolks, one at a time, scraping down the sides of the bowl after each addition.

3.Add the flour and mix until the dough just about comes together, about 30 seconds. Add the cream, then pulse the mixer on low speed for 15 to 30 seconds, or until de dough is smooth.

4.Remove the dough from the bowl and wrap it in plastic film. Chill for at least 4 hours. At this point, the dough will keep in the refrigetaror for up to 3 days or may be rolled out and frozen for up to a month.

5.When you remove the dough from the refrigerator, it will be very hard, because of the butter and sugar. To make it pliable enough to roll out, you must soften it without warming it up too much.

6.Roll out the dough into the tart shells.

7.To prebake, preheat the oven to 350F. Prick the bottom of the pastry shell a few times with the fork. Line the dough with a faux filling. Bake for 15 to 18 minutes. Remove the faux filling and bake for 6 to 10 minutes more, or until deep golden brown. Cool on a rack before using.


White chocolate Ganache:

8 ounces white chocolate
4 TBSP (1/2 stick) unsalted butter, softened.
1/4 cup heavy cream
1 TBSP light corn syrup
1 TBSP raspberry liquour or dark rum

1.Using a serrated knife, finaly chop the white chocolate into 1/4 inch pieces and place it in a medium heatproof bowl with the butter.
2.Bring the cream and corn syrup to a boil in a small saucepan over medium heat. Inmediately pour the hot cream over the chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it set for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about two minutes. When the mixture is smooth, stir in the rum or raspberry liquour.
3.Allow the temperature of the ganache to drop to 70 F. if the ganache is not going to be used right away, it can be stored in the refrigerator for up to 2 weeks. Use this ganache as a filling for tarts or cakes, thin it to make a sauce, or roll and coat it for truffles.

Assemble the cake:
Place a bit of ganache into the prebaked tart shell and garnish with some raspberries. Your dessert is now finished!