Recipe and Idea by Devoiry Brull
Photography by Shaindy Siff
Raise your hand if you know about the “mini food” trend. Now raise your hand if you’ve actually ever made any mini food. In case you’re unfamiliar with what “mini food” is, think hamantaschen, rugelach, cinnamon rolls, even donuts the size of a dime.
Although it’s not a new idea (has been around for a couple of years), to us, the “trend” is here to stay. Something that cute just can’t go out of style. So when we saw Devoiry Brull’s chocolate tart with mini hamantaschen, we knew we wanted to feature it. It has a “buttery” flakey tart, a chocolately gooey brownie center, and is topped with whipped cream and the most adorable mini hamantaschen. It’s the perfect addition to any Purim menu!
We hope you enjoy this tart as much as we do!
This is the hamantaschen recipe that Devoiry has used for the last 30 years:
3 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks margarine
2 eggs, lightly beaten
2 tablespoons water
1 teaspoon vanilla extract
1. In a mixer bowl, place first four ingredients and stir to combine.
2. Add margarine and mix until mixture resembles coarse crumbs.
3. Add eggs, water, and extract and mix until dough binds together.
4. Divide dough in half, wrap each in saran wrap and refrigerate for two hours.
5. On a very well-floured surface, roll out dough to desired thickness. Sprinkle some flour on top of dough if needed. Using a one-and-a-half-inch round cookie cutter, cut circles, place a bit of filling of choice in each center, and lift sides to form a triangle. Pinch well.
6. Place on lined cookie sheet. Bake at 350 degrees Fahrenheit for 15 minutes or until golden.
1 and 1/2 sticks margarine (cold)
1 and 1/2 cups flour
1/2 cup confectioners’ sugar
1 tablespoon vanilla sugar
1. Combine until it forms a smooth dough. This dough can be mixed by hand or machine, whichever you prefer.
Brownie Filling Recipe:
(Yields enough for two tarts)
2 cups sugar
2 tablespoons vanilla sugar
1 cup oil
1/2 cup cocoa
1 and 3/4 cups flour
pinch of salt
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix well — again, using bowl and fork or machine. (If you used a machine for the dough, there’s no need to wash it between.)
3. Pour brownie filling into tart shells.
4. Bake 30 to 35 minutes until tart shell is golden brown. Don’t overbake, as you want the filling to remain fudgy. Place on racks to cool completely.
5. Carefully remove the tart from the mold and place onto your tray.
To Decorate the Tart:
16 ounces whipped topping
10 teaspoons instant pudding mix
1. Place whipped topping into a bowl. Beat until soft peaks form.
2. Add instant pudding, one teaspoon at a time, and beat until stiff.
3. Place into a pastry bag fitted with a star or round tip. Pipe cream across the surface of the tart. Decorate with mini hamantaschen.
4. Place one to two ounces baking chocolate with a teaspoon of oil into a ziptop bag. Melt 30 seconds, then 15 seconds at a time until melted and combined.
5. Snip off the corner of the bag and drizzle over the tarts.