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Raspberry White Chocolate Tartlets

These Raspberry White Chocolate Tartlets blend tart fresh raspberries with creamy white chocolate, making them perfect for any occasion.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert, Tea Time
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ¾ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed Make sure it's chilled for best results
  • 1 large egg yolk
  • 2-4 tablespoons cold water Add gradually until dough comes together
For the filling
  • 8 ounces white chocolate, chopped
  • ¾ cup heavy cream Heat until steaming, not boiling
  • 1 cup fresh raspberries Can substitute with other berries
  • to taste Fresh mint leaves for garnish Optional

Method
 

Preparing the Crust
  1. In a large bowl, combine flour, powdered sugar, and salt.
  2. Add the chilled, cubed butter and cut until the mixture resembles coarse crumbs.
  3. Stir in the egg yolk and add cold water until the dough comes together.
  4. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Shaping and Baking the Tartlets
  1. Preheat your oven to 350°F (175°C).
  2. Roll out chilled dough to 1/8-inch thick and cut circles to fit into muffin tin.
  3. Prick the bottoms of crusts with a fork, cover with parchment, and fill with weights.
  4. Bake for 15-20 minutes until lightly golden and let cool.
Crafting the Filling
  1. In a saucepan, heat heavy cream until steaming, then add white chocolate and stir until melted.
  2. Let the mixture cool before filling the tart shells.
  3. Nestle fresh raspberries into the tartlets.
Finishing Touches
  1. Chill the tartlets in the fridge for at least an hour.
  2. Top with mint leaves before serving.

Notes

Store leftovers covered in the fridge for up to two days. The crust can be made ahead of time and stored in the fridge for two days or frozen for a month.