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Decadent Raspberry White Chocolate Tartlets

A delightful blend of rich white chocolate and tangy raspberries, these tartlets are the perfect treat for any occasion, easy to make and sure to impress.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 tartlets
Course: Dessert, Sweet
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 1.5 cups all-purpose flour Standard flour for the crust
  • 2 tablespoons powdered sugar For sweetness in the crust
  • 0.5 cups unsalted butter, cold and diced Butter should be cold for better texture
  • 1 large egg yolk Adds richness to the crust
  • 2-3 tablespoons cold water As needed to bring dough together
For the filling
  • 1.5 cups white chocolate chips Main flavor of the tartlet
  • 1 cups heavy cream To create a creamy filling
  • 1 cups fresh raspberries Plus extra for garnish
  • 1 teaspoon vanilla extract Enhances the flavor of the filling

Method
 

Make the tart crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour and powdered sugar. Add in the cold, diced butter and mix with a pastry cutter until the mixture resembles coarse crumbs.
  3. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough holds together.
  4. Wrap it in plastic wrap and chill for about 30 minutes.
Roll out the dough
  1. Once chilled, roll out your dough on a floured surface to about 1/4 inch thick.
  2. Cut into circles that fit your tartlet pan.
  3. Press the dough into the pans and trim any excess. Prick the bottoms with a fork to prevent bubbling.
Bake the crusts
  1. Bake the tart shells for 15-20 minutes, or until lightly golden.
  2. Let them cool completely.
Prepare the filling
  1. While your tart shells cool, combine the white chocolate chips and heavy cream in a heatproof bowl.
  2. Microwave in 20-second bursts, stirring in between, until melted and smooth.
  3. Add the vanilla extract and mix well.
Assemble the tartlets
  1. Pour the white chocolate filling into each cooled tart shell, then add fresh raspberries on top.
  2. Chill in the fridge for at least 1 hour to set.
Serve
  1. Once chilled, garnish with extra raspberries and maybe a dusting of powdered sugar for that extra glam factor.

Notes

Don’t sweat it if your tart crust doesn’t look perfect. Make it ahead of time. These tartlets are great to prepare a day in advance. Keep them covered in the fridge until you’re ready to impress your guests. Use fresh, plump raspberries for the best flavor.