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Raspberry & White Chocolate Tartlets Recipe

Raspberry & White Chocolate Tartlets Recipe
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4.5 from 19 reviews

Delicate and elegant tartlets where silky white chocolate meets tangy raspberry in buttery perfection.

Ingredients

Units Scale

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 cup cold unsalted butter, diced
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • Pinch of salt

Filling:

  • 6 ounces white chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup raspberries, fresh
  • 1/4 cup raspberry jam or puree
  • Chopped pistachios, for garnish (optional)
  • Pinch of salt

Instructions

  1. Dough: In a food processor, pulse flour and sugar. Add butter and pulse until mixture resembles coarse crumbs. Mix egg yolk with ice water, then add to flour mixture. Pulse until dough just starts to come together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  2. Shells: Preheat oven to 375°F (190°C). Roll out dough and press into mini tartlet pans. Prick bottoms with a fork. Bake for 15-20 minutes or until golden brown. Cool completely.
  3. Filling: Melt white chocolate with cream and butter until smooth. Let cool slightly. Spread a thin layer of raspberry jam in each tart shell. Pour or pipe white chocolate ganache into shells. Swirl in raspberry puree for a marbled effect. Chill until set.
  4. Serve: Garnish with fresh raspberries and chopped pistachios. Serve chilled or at room temperature.

Notes

  • Use high-quality pure white chocolate with cocoa butter only.
  • Blind-bake shells for a crisp texture.
  • Prepare components ahead and assemble just before serving.
  • Swirl fruit puree for visual appeal.
  • Refrigerate and consume within 1-2 days for best texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/raspberry-and-white-chocolate-tartlets-recipe-2/