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:
mixing bowl, hand mixer, sifter, parchment paper, rolling pin, refrigerator, biscuit cutter, mini muffin pan or semi-sphere silicone mold, fork, oven, airtight container
TOTAL: 45m
PRINT RECIPE
directions
Make 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
2 blocks (8 oz each) cream cheese, softened
85 g powdered sugar
2 egg yolks
¼ cup heavy whipping cream
2 teaspoons purple sweet potato powder
2 teaspoons matcha powder
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.
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
