FESTIVE MINI WHITE CHOLOCATE & VANILLA TARTLETS
PHOTO CREDIT: LAURA G. DIAZ
The holiday season brings its magic, and what better way to make dessert shine than with these festive mini white chocolate and vanilla tartlets? A delicious treat brimming with flavors and textures, featuring the star ingredient: Bio-K+ Vanilla Drinkable Probiotic. Gluten-free and packed with 50 billion live and active bacteria per bottle, this is a sweet way to support digestive health where it matters most!
You might be wondering, why add probiotics to your recipes? Besides giving your dishes, a creative and indulgent twist, it's a clever way to make every bite a source of well-being. An easy way to boost your diet with probiotics while delighting your taste buds... and those of your loved ones!
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MAKES 6 SERVINGS
INGREDIENTS
For the Crust
1½ cups old-fashioned rolled oats
1 cup graham cracker crumbs
½ cup cocoa powder
¼ teaspoon salt
½ cup (1 stick) melted butter
For the Filling
1 teaspoon butter
5.3 oz (150g) white chocolate
¼ cup cream cheese
1 bottle Bio-K+ Vanilla Drinkable Probiotic
1 teaspoon vanilla extract
¾ cup whipping cream
Raspberries, to taste
INSTRUCTIONS
Prepare the Crust
- In a food processor, blend the oats, graham cracker crumbs, cocoa powder, and salt until it resembles a flour-like texture. Transfer to a large bowl, add the melted butter, and mix until well combined.
- Divide the mixture evenly among six mini tart pans with removable bottoms (4-inch diameter). Press the mixture firmly into the bottom and up the sides using your fingers, making it even. Gently place the tart pans on a baking sheet and chill for 30 minutes.
Prepare the Filling
- In a small saucepan over low heat, melt the butter and chopped white chocolate together, stirring continuously. Be careful not to burn it. Remove from heat and let it cool.
- In a large bowl, combine the cream cheese, melted chocolate, vanilla drinkable probiotics, and vanilla extract. Mix until smooth. Add the whipping cream and whip at high speed until stiff peaks form.
- Spoon the filling into the prepared tart crusts and smooth out the tops. Refrigerate for about 45 minutes before serving.
- Just before serving, top each tartlet with fresh raspberries.
