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Raspberry & White Chocolate Tartlets Recipe

★★★★★

5 from 771 reviews
  • Author: Simon
  • Total Time: 2 hours 35 minutes
  • Yield: 8 tartlets 1x
  • Diet: Vegetarian

Description

These Raspberry & White Chocolate Tartlets offer a delightful balance of sweet and tart flavors with a crisp buttery crust, luscious raspberry jam, and a creamy white chocolate filling, topped with crunchy pistachios and fresh raspberries for a sophisticated dessert perfect for any occasion.

Ingredients

Scale

For the Tart Shells

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, chilled and diced
  • 1 large egg yolk
  • 2 tablespoons ice water

For the Filling and Topping

  • 1/2 cup raspberry jam
  • 2 cups white chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup shelled pistachios, roughly chopped
  • Fresh raspberries for garnish

Instructions

  1. Prepare the Dough: In a food processor, pulse together the flour and sugar to combine. Add the chilled, diced butter and pulse until the mixture resembles coarse crumbs, ensuring a crumbly texture perfect for a tart crust.
  2. Form the Dough: In a small bowl, mix the egg yolk and ice water. Drizzle this mixture over the flour and butter mixture, then pulse just until the dough comes together, avoiding overworking to keep it tender.
  3. Chill the Dough in Tartlet Pans: Press the dough evenly into tartlet pans. Prick the base of each with a fork to prevent bubbling and refrigerate for 30 minutes to firm up, which helps maintain the shape during baking.
  4. Bake the Tart Shells: Preheat the oven to 375°F (190°C). Bake the tart shells for 12-15 minutes or until they turn a light golden color. Once baked, remove from the oven and allow them to cool completely.
  5. Apply Raspberry Jam: After the tart shells have cooled, evenly spread 1/2 cup raspberry jam across the base of each shell, adding a tangy sweetness beneath the creamy layer.
  6. Make the White Chocolate Filling: Melt the chopped white chocolate using a double boiler method, stirring until smooth and fully melted. Remove from heat and whisk in the heavy cream to create a silky, smooth ganache.
  7. Assemble and Chill: Pour the white chocolate and cream mixture over the raspberry jam in each tartlet shell. Refrigerate the tartlets for about 2 hours or until the white chocolate filling is fully set and firm.
  8. Garnish: Just before serving, sprinkle the tartlets with roughly chopped shelled pistachios and garnish with fresh raspberries for added texture and visual appeal.

Notes

  • Be careful not to overwork the dough, as this can make the tart shells tough.
  • Use high-quality white chocolate for a better flavor and smoother texture.
  • These tartlets can be prepared a day ahead; keep refrigerated until serving.
  • For easier tart removal, use tartlet pans with removable bottoms if available.
  • Adjust the amount of raspberry jam based on your preferred sweetness and tartness balance.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: raspberry tartlets, white chocolate tartlets, raspberry and white chocolate dessert, easy tart recipe, creamy white chocolate filling, raspberry jam dessert

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Find it online: https://kitchenofsimon.com/raspberry-and-white-chocolate-tartlets-recipe/