Experience the delicious harmony of Raspberry & White Chocolate Tartlets, a decadent dessert that expertly blends the tangy sweetness of raspberries with the creamy richness of white chocolate. This recipe will guide you through the steps to create these visually stunning and palate-pleasing tartlets, perfect for any special occasion or as a delightful treat to enjoy any day.
Ingredients:
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
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:
Spread raspberry jam into the base of each cooled tart shell.
In a food processor, pulse together flour and sugar. Add butter, and pulse until mixture resembles coarse crumbs.
Mix egg yolk and ice water, then drizzle over flour mixture, pulsing until dough just comes together.
Press dough into tartlet pans, prick with a fork, and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Bake tart shells for 12-15 minutes or until golden. Let cool.
Melt white chocolate over a double boiler, then remove from heat and whisk in heavy cream until smooth.
Pour the white chocolate mixture over the jam layer and refrigerate until set, about 2 hours.
Garnish with chopped pistachios and fresh raspberries before serving.
Prep Time: 40 minutes | Cooking Time: 15 minutes | Total Time: 3 hours | Kcal: 450 kcal Servings: 12 tartlets
