As I have mentioned before, I bake my tart dough at 375 degrees and not 400. I feel I have a better bake that way. I always choose to do Dorie’s optional ingredients. I used both Biscoff spread and Nutella. I made three tartlets with Biscoff and three with Nutella. I also chose Dorie’s direction to cut my cookies so I would have recognizable pieces.
The reviews. Everyone enjoyed the tarts, what’s not to like chocolate and whipped cream. My husband and I thought that the tart shell and cookies was a bit too much. It was like eating one big cookie. None of us noticed which spread we had on the bottom, I am not sure that added anything to the dish. My son didn’t finish his and my father-in-law had trouble eating it. I don’t think this is going to be a new family favorite. But as always, nice to try a new dessert.
CafeMomCooks 
He he, I made one big one as there was no way I was fussing with the little ones. I couldn’t taste the spread in the bottom of the tart either. However, I did enjoy this one.
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I’m sorry these weren’t a hit. I loved them but agree that it might be a bit “much” depending on what else you’ve had for your meal!
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I thought it was pretty rich too…but everyone else that had some loved it! I think most people shared it though, so maybe less is more in this case. 🙂
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I’m sorry they weren’t a big hit for you but they sure do look good. I haven’t decided what size I’ll make yet.
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oh, hello, shiny new blog! i loved these tarts, and you’re right, so cute as minis. i also bake my dough at 375.
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