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Raspberry White Chocolate Tartlets

Delightful pastry tartlets filled with creamy white chocolate ganache and fresh raspberries, perfect for celebrations or a sweet treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 tartlets
Course: Baked Goods, Dessert
Cuisine: American, French
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour Forms the base of our tartlet crust.
  • 0.5 cups unsalted butter, cold and cut into cubes Cold butter is key for a tender crust.
  • 0.25 cups powdered sugar Adds sweetness and delicate texture.
  • 1 large egg yolk Helps bind the ingredients together.
  • 2 tablespoons cold water Necessary for bringing the dough together.
For the Ganache
  • 1 cup white chocolate chips Melt into a creamy ganache.
  • 0.5 cups heavy cream Provides a luscious mouthfeel.
  • 0.25 teaspoons vanilla extract Enhances the sweetness of white chocolate.
For the Filling
  • 1 cup fresh raspberries Adds brightness and flavor.
  • 1 tablespoon raspberry jam Adds shine and flavor for glazing.
  • to taste fresh mint leaves For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, pulse flour, butter, and powdered sugar until the mixture resembles coarse crumbs.
  3. Add egg yolk and cold water, pulsing until the dough comes together. Avoid overmixing.
  4. Turn the dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
Baking the Crust
  1. Roll out the chilled dough on a floured surface large enough for a 12-cup tartlet pan.
  2. Press the dough into the bottom and sides of the pan, trimming excess.
  3. Line the tartlet shells with parchment paper and fill with pie weights or dried beans.
  4. Bake for 10-12 minutes, then remove weights and parchment, baking for an additional 5-7 minutes or until golden.
  5. Let cool completely.
Making the Ganache
  1. In a small saucepan, heat heavy cream over medium heat until it begins to simmer.
  2. Remove from heat and stir in white chocolate chips until melted and smooth.
  3. Add vanilla extract and mix well.
  4. Pour ganache into cooled tartlet shells, filling about three-quarters full.
Finishing Touches
  1. Top with fresh raspberries and brush with raspberry jam for a glossy finish.
  2. Garnish with mint leaves before serving.

Notes

For a richer flavor, consider mixing in raspberry puree with the ganache. Can serve with whipped cream or vanilla ice cream for added elegance.