Potato and Chipotle Cream Tarts
makes 12 tartlets
These tartlets are elegant snacks that require little preparation.
Read more about this recipe at Cook & Eat.
Tart shells:
Flour
Pastry of your choice, for 1 single crust 9-inch pie
Filling:
1 small can chipotle chiles in adobo sauce
1/2 cup heavy whipping cream
1 small potato, peeled
3 tablespoons grated cotija cheese
Cilantro (for garnish)
prep: 20 minutes
total: 45 minutes, allow 10 minutes for cooling
rolling pin
biscuit or cookie cutter
mini-muffin pan
small bowl
grater
1. Lightly flour the pastry and roll out to a little less than 1/4-inch thick. Use a biscuit or cookie cutter to cut out 3- to 4-inch rounds.
2. Carefully place each pastry disk over cup of a mini-muffin pan, and gently push down. It may wrinkle a bit.
3. Finely chop 1 chipotle chile. In a small bowl, mix the chile, cream and 1 tablespoon of adobo sauce. Whisk until it thickens slightly.
4. Grate the potato, and season lightly with salt.
5. Fill each tart shell with about 1 teaspoon of potato. Push down firmly. Add 1/4 to 1/2 teaspoon of the chipotle cream (you will have leftover chipotle cream).
6. Top with the cotija cheese.
7. Bake on 400F for about 25 minutes, or until golden brown.
8. Allow to cool for about 10 minutes, and garnish with fresh cilantro.
