Raspberry & White Chocolate Tartlets Recipe

There’s something about mini desserts that feels extra special. They’re cute, perfectly portioned, and make you feel like you’re sitting at a little European café—even if you’re actually just in your kitchen, in sweats, with flour in your hair. And these Raspberry & White Chocolate Tartlets? They’re all that and more.

You’ve got a crisp, buttery tart shell filled with silky smooth white chocolate ganache, topped with fresh raspberries and a dusting of powdered sugar. Each bite is the perfect combo of rich, creamy, tart, and sweet. They look like they came straight from a bakery case, but I promise they’re totally doable at home—even if you’ve never made a tart before.

The first time I made these, I brought them to a bridal shower and they disappeared fast. Like, “I should’ve made a double batch” fast. Since then, they’ve become my go-to dessert for celebrations, spring brunches, and holidays (especially around Valentine’s Day or Mother’s Day). But honestly, they’re simple enough to make just because.

Let’s get baking!

Why You’ll Love These Tartlets

These tartlets aren’t just pretty—they’re downright irresistible. Here’s why you’ll want to make them again and again:

Elegant but easy.
They look like something you’d buy from a fancy bakery, but they’re made with basic ingredients and straightforward steps.

White chocolate + raspberries = magic.
The creamy richness of white chocolate pairs beautifully with the tart, juicy burst of fresh raspberries.

Make-ahead friendly.
You can prep the tart shells and ganache in advance and assemble when ready to serve.

Perfect for any occasion.
Brunch, tea parties, baby showers, birthdays, or just a cozy afternoon treat—these tartlets fit right in.

Customizable.
Switch up the fruit, add a drizzle of raspberry coulis, or sprinkle on crushed pistachios or almonds.

Prep Time and Yield

Prep Time: 30 minutes
Cook Time: 15–20 minutes
Chill Time: 1 hour
Total Time: About 1 hour 45 minutes
Servings: 8–10 mini tartlets
Calories per tartlet: 290
Carbs: 24g | Fat: 18g | Protein: 3g

Ingredients

For the Tartlet Shells:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 egg yolk
• 1–2 tablespoons ice water

For the White Chocolate Ganache:

• 8 oz white chocolate, finely chopped (use good quality!)
• ½ cup heavy cream
• 1 teaspoon vanilla extract

Toppings:

• 1 cup fresh raspberries
• Powdered sugar, for dusting
• Optional: fresh mint leaves, crushed pistachios, or raspberry jam

Step-by-Step Instructions

1. Make the tartlet dough

• In a food processor, pulse together flour, powdered sugar, and salt.
• Add cold cubed butter and pulse until the mixture looks like coarse crumbs.
• Add the egg yolk and 1 tablespoon of ice water. Pulse until the dough just begins to come together. Add another tablespoon of water if needed.
• Turn out the dough onto a lightly floured surface and knead gently into a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Tip: No food processor? Use a pastry cutter or your fingertips to rub the butter into the flour.

2. Roll and bake the tartlet shells

• Preheat your oven to 375°F (190°C).
• Roll the chilled dough out on a floured surface to about ⅛-inch thick.
• Cut into circles slightly larger than your tartlet pans (about 3.5–4 inches).
• Press the dough gently into greased tartlet pans. Trim the edges and prick the bottoms with a fork.
• Chill in the freezer for 10–15 minutes to help them hold their shape.
• Bake for 12–15 minutes, or until golden and crisp. Let cool completely in the pans, then carefully remove.

Pro Tip: Use pie weights or dry beans on parchment to blind bake if your pans don’t have removable bottoms.

3. Make the white chocolate ganache

• Place the chopped white chocolate in a heatproof bowl.
• In a small saucepan, heat the cream until it just begins to simmer.
• Pour the hot cream over the chocolate and let sit for 2–3 minutes.
• Stir gently with a spatula until smooth and glossy. Stir in vanilla.
• Let cool for 5–10 minutes until slightly thickened, but still pourable.

4. Fill and chill

• Spoon or pour the ganache into the cooled tartlet shells, filling almost to the top.
• Refrigerate for at least 1 hour to allow the ganache to set.

5. Decorate and serve

• Once the ganache is set, top each tartlet with fresh raspberries.
• Dust with powdered sugar and garnish with mint, nuts, or a drizzle of raspberry jam if desired.
• Serve chilled or at room temperature.

How to Serve

These tartlets are as pretty as they are delicious—perfect for:

• Afternoon tea with friends
• Elegant dessert tables at showers or brunches
• Romantic dinners or Valentine’s Day
• Mother’s Day celebrations
• Weekend baking with a fancy finish

They also make gorgeous edible gifts—just place each one in a paper liner and pack them up in a box.

Additional Tips

• Use high-quality white chocolate. Look for bars instead of chips for the smoothest ganache.
• Keep your dough cold. Cold butter = crisp, flaky shells.
• Make it ahead. Bake the tartlet shells and store in an airtight container for up to 2 days before filling.
• Ganache storage tip: You can make the ganache ahead too—just store it in the fridge and gently warm to make it pourable.
• Don’t overfill. Leave a tiny bit of space at the top of each tartlet to make room for toppings.

Recipe Variations

• Berry swap: Use strawberries, blueberries, or blackberries—or a mix.
• Nutty twist: Add a sprinkle of toasted coconut or crushed pistachios on top.
• Chocolate base: Spread a thin layer of raspberry jam or melted dark chocolate in the shell before adding ganache.
• Flavored ganache: Infuse your cream with lemon zest or a pinch of cardamom before pouring over the chocolate.
• Vegan version: Use a dairy-free white chocolate and swap heavy cream with full-fat coconut cream.

Serving Suggestions

Pair your tartlets with:

• Tea or coffee: Earl Grey, chamomile, or espresso
• Sparkling water or lemonade: For a refreshing contrast
• Dessert wine or sparkling juice: Like a non-alcoholic rosé or white grape spritzer
• Brunch spread: Serve alongside scones, fresh fruit, and mini quiches

Perfect for creating that picture-perfect brunch or afternoon treat moment.

Storage and Make-Ahead

To store:
Keep tartlets in an airtight container in the fridge for up to 3 days. Best enjoyed slightly chilled or at room temperature.

To freeze:
Freeze unfilled tart shells wrapped tightly for up to 1 month. Thaw and fill as needed. Avoid freezing with ganache and fruit—it may affect the texture.

To make ahead:
Bake and cool shells 1–2 days ahead. Make ganache the day before and refrigerate. Assemble the morning of your event for the freshest finish.

Special Equipment

• Tartlet pans (with removable bottoms if possible)
• Rolling pin
• Food processor or pastry cutter
• Fine mesh sieve (for dusting powdered sugar)
• Heatproof mixing bowl

FAQ

Can I make one big tart instead of mini tartlets?
Absolutely! Use a 9-inch tart pan. Blind bake the crust for about 20 minutes, fill, and chill as directed.

What if I don’t have tartlet pans?
Use a muffin tin with paper liners or silicone molds. Just watch the bake time as it may vary slightly.

Can I use white chocolate chips?
They’ll work, but real white chocolate bars melt smoother and taste better. Try to use the best quality you can find.

Can I use frozen raspberries?
Fresh is best for presentation and texture. If using frozen, thaw and drain well before topping.

My ganache separated—what happened?
If the ganache looks oily or grainy, the cream may have been too hot. Try stirring in a splash of warm cream to bring it back together.

Conclusion

These Raspberry & White Chocolate Tartlets are proof that elegant desserts don’t have to be complicated. They’re crisp, creamy, fruity, and just the right amount of sweet—everything you want in a dessert, wrapped up in a pretty little package.

Perfect for parties, gifting, or just treating yourself to something beautiful, these tartlets are as fun to make as they are to eat. Give them a try, and don’t forget to tag me with your gorgeous creations—I can’t wait to see your tartlet masterpieces!

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