Festive Christmas Tree Tartlets: Your New Holiday Obsession
Picture this: The tree is twinkling, carols are playing, and your kitchen smells like sweet pastry and melted chocolate. That’s the magic these little Christmas Tree Tartlets bring. I created them a few years ago when my nephew declared store-bought desserts “boring.” The challenge was on! These tartlets, with their creamy chocolate filling and festive sprinkle of “snow” (okay, powdered sugar) and ornaments, were an instant hit. Now, they’re the treat my family demands every December.
A Sweet Slice of Holiday Tradition
While these tartlets are my own spin, they pull from deep European traditions. French pâte sablée (sandy pastry) forms the classic, buttery base. The rich chocolate ganache filling is a nod to luxurious Belgian truffles. I just shaped it all into a format perfect for holiday parties. They’re like edible Christmas ornaments! The modern twist is in the playful decoration—using colorful sugar sprinkles to create tiny, festive scenes on each one. It’s a recipe that honors the old but celebrates the fun of the now.
Why You’ll Adore These Chocolatey Christmas Trees
You will love this recipe because it’s surprisingly simple but looks incredibly fancy. The rich, creamy vanilla delight of the chocolate filling against the crisp pastry is pure heaven. They’re also make-ahead friendly, saving your sanity on party day. Most importantly, they are pure joy to decorate. It’s a wonderful activity to do with kids or friends, spreading holiday cheer one tiny tartlet at a time.
Perfect Occasions for Your Gourmand Festin
These tartlets are your secret weapon for any festive gathering. They’re ideal for Christmas Eve dessert buffets, cookie exchanges where you want to stand out, or a cozy family movie night. I love serving them with coffee after a big holiday meal—they’re the perfect little sweet bite that doesn’t feel too heavy. Bring a tray to your office party and prepare to be named the office baking champion!
What You’ll Need: The Ingredients
Gathering these simple, quality ingredients is the first step to success.
- 250g shortcrust pastry (store-bought is fine!)
- 200g dark chocolate, finely chopped
- 100g heavy cream
- 80g powdered sugar
- 50g chopped hazelnuts
- 50ml whole milk
- 1 teaspoon pure vanilla extract
- Christmas-themed sugar decorations
No Stress Substitutions
Out of something? No problem. Here are easy swaps:
- Pastry: Use puff pastry for a flakier cup.
- Chocolate: Semi-sweet or milk chocolate works for a sweeter, less intense filling.
- Hazelnuts: Try pecans, almonds, or even crushed pretzels for a salty-sweet crunch.
- Milk: Any milk you have, even dairy-free alternatives like oat or almond milk, will do.
- Decorations: Use melted white chocolate to draw trees, or simply dust with more powdered sugar for a snowy look.
Crafting Your Creamy Vanilla Delight Tartlets
Follow these steps for perfect, festive tartlets every single time.
Step 1: Prepare the Pastry
First, preheat your oven to 350°F (180°C). Roll out your shortcrust pastry on a lightly floured surface. You want it about 1/8-inch thick. Use a round cookie cutter slightly larger than your tartlet molds to cut out circles. The aroma of buttery dough already starts to feel like the holidays. Gently press each circle into the mold.
Pro tip: If the dough gets too soft, pop it in the fridge for 10 minutes. This prevents shrinking in the oven.
Step 2: Bake the Shells
Now, take a fork and prick the bottom of each pastry shell a few times. This is called “docking.” It lets steam escape so the pastry bakes flat instead of puffing up. Place the molds on a baking sheet and slide them into the hot oven. Bake for about 15 minutes. Watch for a beautiful, golden-brown color and a lovely, nutty fragrance. This color is your signal that they are perfectly crisp.
Step 3: Create the Chocolate Filling
While the shells cool, make the magic happen. In a small saucepan, combine the chopped dark chocolate, heavy cream, and milk. Use low heat. Stir gently and constantly as the chocolate melts into the cream. You’ll see it transform from separate pieces into a smooth, glossy, and luxurious river of dark chocolate. This is your ganache base.
Step 4: Sweeten and Flavor the Mix
Remove the saucepan from the heat. Now, sift in the powdered sugar. This prevents lumps. Add the teaspoon of vanilla extract. Whisk everything together until it’s completely smooth and homogenous. The vanilla scent will bloom, softening the deep chocolate notes and creating that perfect creamy vanilla delight flavor profile.
Step 5: Fill and Set
Carefully spoon or pour the warm chocolate filling into your cooled pastry shells. Fill them nearly to the top. The glossy surface looks like a dark, silky pond. Now, patience is key. Place the whole tray in the refrigerator. Let them chill for at least 1 hour. This allows the ganache to set firmly, becoming sliceable and perfect.
Step 6: The Festive Finish
This is the fun part! Once the tartlets are firm, take them out of the fridge. Sprinkle the chopped hazelnuts around the edges like a forest floor. Then, artfully place your Christmas sugar decorations. Think little trees, stars, or snowflakes. Be creative! This turns a simple tartlet into a miniature, edible winter scene that brings smiles.
Step 7: Serve and Savor!
Arrange your finished Christmas Tree Tartlets on a beautiful platter. Let them sit at room temperature for 5-10 minutes before serving. This softens the pastry slightly. Serve them with pride. Watch your guests’ eyes light up as they bite into the crisp shell and the rich, creamy chocolate center. That moment is the real reward.
Chef’s tip: For an extra flavor burst, lightly toast the chopped hazelnuts in a dry pan before sprinkling. It enhances their nuttiness tenfold.
Your Time Investment
This recipe respects your busy
Creamy Vanilla Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and roll out the shortcrust pastry to about 1/8-inch thick.
- Cut out circles using a round cookie cutter slightly larger than your tartlet molds and gently press each circle into the mold.
- Prick the bottom of each pastry shell using a fork to let steam escape, then place them on a baking sheet and bake for about 15 minutes until golden brown.
- In a saucepan, combine chopped dark chocolate, heavy cream, and milk on low heat, stirring gently until melted and smooth.
- Remove from heat and sift in the powdered sugar, adding the vanilla extract, and whisk until smooth.
- Spoon or pour the warm chocolate filling into the cooled pastry shells, filling nearly to the top, then refrigerate for at least 1 hour to set.
- Once set, sprinkle chopped hazelnuts around the edges and decorate with Christmas sugar decorations.
- Arrange on a platter and let sit for 5-10 minutes before serving.