White Chocolate-Vanilla Bean Pudding Tarts – Easy Halloween Treats

Posted on Friday, 2nd November 2012 by Grace

I know I know Halloween has come and gone but I woke up Halloween morning to a picture accompanied with a note taped to the coffee pot, “please make these!” I couldn’t deny my daughter, Liana, these easy Halloween treats especially since they’re filled with White Chocolate Vanilla Bean Pudding. It’s not like I need an excuse to make homemade pudding, truth be told I make it quite often, usually late at night. I think it’s the best late-night indulgence. And it appears Liana has inherited the same late night craving. It will be interesting to see if she carries on with the tradition in the future.

The days of the kids asking for Halloween treats to bring to school are long gone. I couldn’t believe my eyes when I spotted the note on the coffee pot; it instantly transported me back in time. I would return home late from work long after the kids were tucked into bed. And I was welcomed home with a note taped to the refrigerator door, “Mom we’re having a party at school tomorrow, can you make something?” I could never deny them then, obviously I still can’t.

The big difference today, no late night run to the grocery store for baking supplies (well stocked baking pantry these days), no cake mixes, no boxes of instant pudding, tubs of frosting or frozen tart shells. I try my best to make everything from scratch. On one hand the kids enjoy their sweets but on the other hand they don’t enjoy anything too sweet, baking from scratch allows me to control the amount of sugar. And homemade pudding is so much better than the boxed stuff.

It’s simple to make, comforting and although delicious on its own it can be used in so many different ways. Use in tarts like I have here or cream pies, trifle, layered between sponge and one of my son’s favourites, homemade pudding pops. I could go on and on but you get the idea.

I debated on whether I should share these treats because Halloween has passed us by but I thought why not, the pudding tarts can be prepared minus the ghosts and simply topped with Chantilly Cream.

Usually I enrich my pudding with egg yolks but you can also use whole eggs or a combination of both. I know some add a touch of butter at the end of the preparation but my mother never did and I’ve carried on with that tradition. I wanted a richer pudding to fill the tarts so I prepared this vanilla bean pudding with a combination of whole milk and heavy cream but usually, to enjoy the pudding on its own, I prefer to prepare strictly with whole milk.

The craving for pudding set in last week but unfortunately I was out of whole milk. I decided to prepare it with 2-percent, big mistake! Absolutely no comparison, the pudding lacked richness and the creamy texture? Let’s just say – big disappointment. The look on Liana’s face when she tried the first spoonful was priceless.

Another big bonus to preparing homemade pudding is the ability to infuse and add whatever flavour you fancy. But for me, late-nights wouldn’t be the same without the classics, vanilla or chocolate. Pudding also makes for a great afternoon school or work treat. Instead of buying store-bought snack packs I fill baby food jars that my niece, Adriana, saves for me. She’s saved quite a collection for me. I use the larger jars for breakfast yogurt parfaits.

I woke up this morning to our first snowfall, it was only a light dusting but it was a big reminder that winter will be here very soon. This is the time of year when I stick close to home, only going out into the cold if it’s absolutely necessary. Late night cravings for something warm and comforting increase. If you’re a store-bought pudding buyer I urge you to try making your own homemade pudding. One warning, after tasting homemade, there’s no going back. Make sure to stock up on vanilla and chocolate.

By the way, great news – Costco is back to stocking my favourite, high quality vanilla beans by . The price for these beans is amazing (about 1.20 per bean). They’re also stocking the Gourmet Baking Cocoa that I shared with you a short time ago. Again, price is amazing. I love Costco!

On a serious note, I’m sure like everyone else across the globe I haven’t been able to think of much other than Hurricane Sandy and the devastation its caused. It particularly hits close to home because a large part of my family (aunts, uncles, cousins) live in New Jersey. My brother, Gabriel and his family live close to the Jersey shore. I lived in New Jersey for a short time some years ago and I formed many friendships. Viewing the images of the destruction left behind by Hurricane Sandy was numbing, I can’t imagine experiencing it first hand. My thoughts and prayers go out to everyone affected by this disaster.

White Chocolate-Vanilla Bean Pudding Tarts – Easy Halloween Treats

Makes about 16 80 mm (3-inch) tarts

*Please Note – For the Stabilized Chantilly Cream preparation, if using vanilla bean, begin preparations the day before assembling tarts, which will allow the vanilla to infuse providing an exceptional vanilla flavour.

Stabilized Chantilly Cream {Crema Chantilly}
Sweet Shortcrust Pastry {Pasta Frolla}
White Chocolate-Vanilla Bean Pudding {Budino alla Vaniglia con Cioccolata Bianco}

Stabilized Chantilly Cream {Crema Chantilly}

If using vanilla bean, begin preparations one day before preparing and assembling tarts. Complete Chantilly cream preparations (whipping) immediately before assembling tarts.

480 ml (2 cups) heavy (whipping) cream, 35%
1 vanilla bean or 2 teaspoons pure vanilla extract
2½ tablespoons cold water
1¼ teaspoons unflavoured gelatine
31 g (¼ cup) confectioners’ sugar (or more if you prefer it sweeter)

If using vanilla bean, in airtight container, whisk together cream, vanilla bean and seeds until vanilla seeds are evenly disbursed. Cover and refrigerate for 24 hours allowing the vanilla to infuse.
Chill stand mixer bowl and whisk attachment (or large bowl and beaters) in the freezer, 15 minutes.
Place cold water in a small saucepan. Sprinkle gelatine evenly over water. Let stand 5 minutes.
Gently heat gelatine mixture over low heat until gelatine is dissolved. Remove from heat and let stand allowing mixture to cool slightly.
Remove mixing equipment from freezer. Remove vanilla cream from refrigerator. Remove and discard (or rinse and save for another use like flavouring fruit compotes) vanilla bean.
Place vanilla cream and confectioners’ sugar into mixing bowl. (If using vanilla extract, place cream, extract and confectioners’ sugar into mixing bowl).
Beat at medium high speed to very soft peaks. Gradually add the cooled gelatine mixture, beating constantly until almost a stiff peak.
Transfer Chantilly cream to large pastry bag fitted with large plain tip.

Sweet Shortcrust Pastry {Pasta Frolla}

Sweet Shortcrust Pastry {Pasta Frolla} Recipe

Line 2 rimmed baking sheets with non-stick baking paper. Prepare shortcrust pastry according to recipe directions. Divide the dough into two equal balls, flatten each ball into a disc and wrap in plastic. Refrigerate to relax dough, 30 minutes.
Work with one disc of pastry at-a-time; keep the remaining piece of pastry dough refrigerated. Transfer pastry disc to clean work surface lightly dusted with flour. Lightly dust the surface of the pastry and rolling pin with flour. Roll put pastry to 3-mm (1/8-inch) thickness. Cut pastry into 13 cm (5-inch) rounds. Fit pastry rounds into tart rings; trim off excess pastry with a sharp knife and transfer to prepared baking sheet (8 per sheet). Prick all over the base of each tart shell with a fork. Transfer to the freezer to chill until firm, 30 minutes. Repeat with second pastry disc.
Preheat oven to 190° C (375° F). To blind bake pastry shells, line each of the shells with non-stick baking paper leaving 2½ cm (1-inch) overhang; fill with ceramic pie weights, uncooked rice or beans. Bake until edges are just beginning to turn golden, 15 to 20 minutes.
Remove pastry shells from oven; remove paper and weights. Return to oven and continue baking until golden all over, about 10 minutes.
Remove from oven and transfer each pastry shell to wire rack. Let stand until pastry shells are completely cooled.

White Chocolate-Vanilla Bean Pudding {Budino alla Vaniglia con Cioccolata Bianco}

480 ml (2 cups) whole milk, divided
113 g (½ cup) caster (superfine) sugar, divided
360 ml (1½ cups) heavy (whipping) cream, 35%
1 vanilla bean, split and seeded
4 large egg yolks
32 g (¼ cup) cornstarch
Pinch of salt
170 g (6 ounces) white chocolate, finely chopped

Reserve 240 ml (1 cup) milk and 56 g (¼-cup) sugar. Place the remainder of the milk (240 ml or 1 cup) and sugar (56 g or ¼-cup) in a small saucepan; add heavy cream, vanilla bean and seeds. Place over medium heat and bring just to a boil (small bubbles forming around the edges), whisking to disburse vanilla seeds. Cover and let stand allowing vanilla to infuse, 20 minutes.
In a medium bowl, whisk together the egg yolks and reserved sugar until pale in colour. Add the cornstarch and salt, whisk until smooth. Gradually add the reserved milk, whisking constantly until combined well.
Gradually add the warm vanilla mixture into the egg mixture, whisking constantly until combined. Remove vanilla bean, pour mixture into saucepan and cook over medium-low heat, stirring constantly with a flexible rubber spatula, until thickened, about 5 minutes.
Remove from heat; add the chocolate and stir constantly until chocolate is melted. If needed, return to low heat for 30 seconds to melt chocolate completely, stirring constantly. Remove from heat and transfer immediately to a medium bowl. Let stand, stirring occasionally (to prevent a skin from forming) until warm, about 8 minutes.

Assembling Ghost Tarts

Chantilly Cream
16 large marshmallows
2 shoestring black liquorice, cut into 32 1/8-inch pieces

Arrange pastry shells on rimmed baking sheet lined with non-stick baking paper. Spoon warm pudding into cooled pastry shells. Transfer to refrigerator to chill, about 15 minutes.
Poke 2 liquorice pieces into each marshmallow to create ghost eyes.
Remove filled tarts from refrigerator. To decorate with Chantilly cream, starting at the centre of each tart at a 90-degree angle and about 6 mm (¼-inch) from the surface of the pudding, pipe a large dollop of cream.
Working with one tart at-a-time, place one marshmallow on the surface of each dollop of cream; gently press marshmallow down with your fingertip.
Pipe Chantilly cream on top of each marshmallow to create a ghost cone head.
Serve immediately or cover and refrigerate until serving in an airtight container.
Buon Appetito!