Description
These raspberry white chocolate tartlets are an elegant yet easy dessert featuring buttery tart shells filled with creamy white chocolate ganache and topped with fresh raspberries.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ⅓ cup powdered sugar
- 2 egg yolks
- 8 oz white chocolate, chopped
- ½ cup heavy cream
- 1 pint fresh raspberries
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Prepare tartlet pans.
- Mix flour, powdered sugar, and salt in a bowl. Add cold butter and mix until crumbly. Add egg yolks and combine until dough forms.
- Press dough into tartlet pans. Prick base with a fork and chill for 20 minutes.
- Bake for 12–15 minutes until golden. Cool completely.
- Heat heavy cream until simmering. Pour over chopped white chocolate and let sit 1 minute. Stir until smooth. Add vanilla extract.
- Fill cooled tart shells with ganache. Chill for 1 hour until set.
- Top with fresh raspberries before serving. Optional: dust with powdered sugar.
Notes
- Chill the dough to prevent shrinking.
- Use high-quality white chocolate for best results.
- Decorate just before serving to keep raspberries fresh.
- Add lemon zest for a bright twist.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tartlet
- Calories: 370
- Sugar: 21g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg