-
1
Preheat oven to 350F.
-
2
Grind biscotti and almonds in processor until finely ground.
-
3
Add butter and process until well blended.
-
4
Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each).
-
5
Press mixture onto bottoms and up sides of pans.
-
6
Bake until crusts are golden brown, about 15 minutes.
-
7
Transfer pans to racks; cool completely.
-
8
Bring 1/2 cup whipping cream to boil in heavy medium saucepan.
-
9
Remove from heat.
-
10
Add chopped white chocolate and stir until melted and smooth.
-
11
Cool mixture to room temperature.
-
12
Using electric mixer, beat cream cheese in large bowl until smooth.
-
13
Gradually add white chocolate mixture and beat until well blended.
-
14
Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form.
-
15
Fold into cream cheese mixture in 2 additions.
-
16
Divide filling among prepared tartlet crusts (about 1/2 filing for each).
-
17
Refrigerate at least 2 hours.
-
18
Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender.
-
19
Puree until smooth.
-
20
Cover and refrigerate until cold, at least 2 hours.
-
21
(Tartlets and coulis can be prepared 1 day ahead.
-
22
Keep refrigerated.)
-
23
Remove tartlets from pans.
-
24
Place 1 tartlet on each of 8 plates.
-
25
Spoon strawberry coulis alongside and serve.
