Description
These Raspberry & White Chocolate Tartlets are buttery mini pastry shells filled with silky white chocolate ganache and topped with juicy fresh raspberries. A beautiful blend of sweetness and tang in a perfectly bite-sized treat!
Ingredients
For the Tartlet Shells:
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1 ¼ cups all-purpose flour
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½ cup cold unsalted butter, cubed
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¼ cup powdered sugar
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1–2 tbsp cold water
For the Filling:
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6 oz white chocolate, finely chopped
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¼ cup heavy cream
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½ tsp vanilla extract
For Topping:
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1 cup fresh raspberries
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Optional: powdered sugar for dusting, mint leaves for garnish
Instructions
1️⃣ Make the dough: In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add water gradually until dough holds together. Form into a disk, wrap, and chill for 30 minutes.
2️⃣ Preheat oven: Set to 350°F (175°C). Roll out dough and press into mini tart pans or a muffin tin. Prick bottoms with a fork.
3️⃣ Bake shells: Bake for 12–15 minutes until golden. Cool completely before filling.
4️⃣ Make ganache: Heat cream until just simmering. Pour over chopped white chocolate. Let sit 1 minute, then stir until smooth. Stir in vanilla.
5️⃣ Fill tartlets: Spoon ganache into cooled tart shells. Chill for 15–20 minutes until slightly set.
6️⃣ Top and serve: Arrange raspberries on top. Garnish with a dusting of powdered sugar and mint if desired.
Notes
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Use store-bought tart shells to save time.
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Add a layer of raspberry jam under the ganache for extra berry flavor.
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Keep chilled until ready to serve.
- Prep Time: 30 min
- Cook Time: 15 min