Raspberry & White Chocolate Tartlets
Make delicious Raspberry & White Chocolate Tartlets with homemade crust and silky white chocolate ganache. Perfect elegant dessert ready in under 3 hours.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- whisk
- pastry cutter
- knife
- cutting board
- plastic wrap
- oven
- Rolling Pin
- round cutter
- tartlet molds
- fork
- wire rack
- small saucepan
- heatproof bowl
- fine-mesh sieve
Ingredients
For the crust:
- 1.5 cups all-purpose flour
- 0.333 cup granulated sugar
- 0.25 tsp fine salt
- 0.5 cup unsalted butter at room temperature and cut into small cubes
- 1 large egg yolk at room temperature
- 2 tbsp ice water
For the filling:
- 0.75 cup heavy cream
- 5 oz high-quality white chocolate baking bars finely chopped
- 1 tsp pure vanilla extract
- 1.5 cups fresh raspberries washed and patted completely dry
- 1 tbsp powdered sugar for dusting
Instructions
- Make the tartlet dough by whisking the flour, granulated sugar, and salt in a large bowl. Add the cubed, softened butter and use your fingertips or a pastry cutter to work it into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
- Mix in the egg yolk and ice water with a fork just until the dough starts to clump together. Turn the dough out onto a clean surface and gently knead it 2-3 times until it forms a cohesive ball. Flatten the ball into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough out to a 1/8-inch thickness. Use a round cutter to cut out circles slightly larger than your tartlet molds. Gently press the dough circles into the molds and trim any excess. Prick the bottoms several times with a fork. Freeze the shells for 10 minutes before baking.
- Bake the frozen tartlet shells directly on the oven rack for 12-15 minutes, or until the edges are lightly golden brown and the bottoms look dry and set. Transfer the pan to a wire rack and let the shells cool completely in their molds.
- Prepare the white chocolate ganache by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer. Place the finely chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate, let it sit for 1 minute, then add the vanilla and whisk gently until the mixture is completely smooth and glossy.
- Carefully spoon the warm ganache into the cooled tartlet shells, filling them almost to the top. Gently press 4-5 dry raspberries into the filling of each tartlet. Let the tartlets sit at room temperature until the filling is set, about 1 hour. Just before serving, dust the tops lightly with powdered sugar using a fine-mesh sieve.
Notes
Ensure raspberries are completely dry to prevent the ganache from becoming watery.