Description
These Raspberry & White Chocolate Tartlets combine a crisp, buttery tart shell with a rich white chocolate ganache layered over sweet raspberry jam. Garnished with chopped pistachios and fresh raspberries, they provide a delightful balance of creamy, fruity, and crunchy textures, perfect for an elegant dessert or special occasion treat.
Ingredients
Scale
Tart Shell
- 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
Filling
- 1/2 cup raspberry jam
- 2 cups white chocolate, chopped
- 1 cup heavy cream
Garnish
- 1/2 cup shelled pistachios, roughly chopped
- Fresh raspberries for garnish
Instructions
- Prepare the Tart Shells: Pulse the flour and sugar in a food processor until combined. Add the chilled, diced butter and pulse until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg yolk and ice water, then drizzle over the flour mixture and pulse until the dough just forms. Press the dough evenly into tartlet pans, prick the bases with a fork, and refrigerate for 30 minutes to firm up.
- Bake the Tart Shells: Preheat the oven to 375°F (190°C). Bake the tart shells for 12-15 minutes, or until golden brown. Remove from the oven and allow them to cool completely before filling.
- Layer with Raspberry Jam: Spread a generous layer of raspberry jam evenly over the bottom of each cooled tart shell, creating a flavorful fruity base.
- Prepare the White Chocolate Ganache: Melt the chopped white chocolate gently over a double boiler until smooth. Remove from heat and whisk in the heavy cream until fully combined and silky.
- Fill Tartlets: Pour the white chocolate ganache over the raspberry jam layer in each tart shell. Smooth the tops if needed. Refrigerate the filled tartlets for at least 2 hours, or until the ganache is set and firm.
- Garnish and Serve: Once set, sprinkle the tartlets with chopped pistachios and decorate with fresh raspberries for color and added texture. Serve chilled and enjoy.
Notes
- Ensure the butter is well chilled before pulsing with flour for the best flaky tart crust.
- Refrigerating the tart dough before baking helps prevent shrinking and maintains shape.
- If you don’t have a double boiler, melt the white chocolate in short bursts in a microwave, stirring frequently to avoid burning.
- The tartlets can be made a day in advance and kept refrigerated, making them ideal for entertaining.
- Use fresh raspberries for a bright, natural garnish and add a pop of tartness against the sweet ganache.
