These cauldron tartlet shells are so much fun to make, and they’re seriously delicious on their own! The best thing about these little tartlet shells is that you can fill them with any of your favorite dessert fillings, from chocolate ganache to cheesecake.
I love making the tartlet shells ahead of time and storing them in the freezer. Whenever we’re in the mood for a spooky dessert, we can simply take them out, fill them with whatever we have on hand, and have fun decorating them with crazy Halloween-themed toppings!
SPECIAL EQUIPMENT:
mini muffins pan or semi-sphere silicone molds, hand mixer, round biscuit cutter, piping bags
ACTIVE: 45m
INACTIVE: 1h
TOTAL: 1h 45m
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directions
For the Cauldron Tartlet Shells
In a medium mixing bowl, add the softened butter and powdered sugar. Mix with a hand mixer until creamy and smooth.
Add the egg and mix until well combined.
Sift in the cake flour, black cacao powder, and salt.
Fold the dry ingredients into the butter mixture until a dough forms and everything is well combined.
Place the dough between two sheets of parchment paper and roll it out to about 5 mm thick.
Chill the dough in the refrigerator for about 10 minutes, or until firm enough to cut.
Cut out rounds using a biscuit cutter. Choose a cutter size that fits your mold.
Gently transfer each dough round into the cavities of a mini muffin pan or semi-sphere silicone mold, pressing the dough gently into the shape.
Prick the bottom of each tartlet shell with a fork.
Chill the shaped tartlet shells in the refrigerator for at least 30 minutes.
Bake in a preheated oven at 325°F (165°C) for about 14 minutes.
Let the tartlet shells cool completely before removing them from the molds. Store in an airtight container until ready to use.
Make the Cheesecake Filling
In a medium mixing bowl, add the softened cream cheese and powdered sugar. Mix until creamy and smooth.
Add the egg yolks and heavy whipping cream. Mix until just combined. Be careful not to overmix.
Divide the cheesecake batter evenly between two bowls.
Add the purple sweet potato powder to one bowl and the matcha powder to the other.
Gently fold each mixture until the powders are fully incorporated and the colors are even.
Transfer each cheesecake mixture into a separate piping bag.
Pipe the cheesecake filling into the cooled cauldron tartlet shells until full.
Bake at 300°F (150°C) for about 12 minutes, or until the cheesecake filling is just set.
Let the tartlets cool completely.
Decorate with candy eyeballs and pearl sprinkles.
Chill in the refrigerator until ready to serve.
expiry
5 days in airtight container chilled in the refrigerator
tips
Make sure to chill the dough before cutting and shaping it. However, don’t chill it for too long, or it may become too firm and crack when you shape it into the mold.You can add the coloring powders directly to the cheesecake batter. However, if you want a deeper, more even color, mix each powder with 1–2 tablespoons of warm water until it forms a smooth paste. Then mix the paste into the cheesecake batter.
