Description
These Raspberry & White Chocolate Tartlets are delicate, irresistible desserts featuring buttery tart shells filled with vibrant raspberry jam and silky white chocolate ganache. Garnished with crunchy pistachios and fresh raspberries, they combine sweet and tart flavors for an elegant treat perfect for any occasion.
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 all-purpose flour and granulated sugar in a food processor until combined. Add the diced, chilled unsalted butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water, then drizzle this over the flour mixture. Pulse just until the dough forms into a ball. Press the dough evenly into tartlet pans and prick the bottom with a fork to prevent puffing. Refrigerate the prepared tart shells for 30 minutes to firm up.
- Bake the Tart Shells: Preheat your oven to 375°F (190°C). Bake the chilled tart shells for 12-15 minutes or until they turn golden brown and are crisp. Remove from the oven and allow them to cool completely on a wire rack before filling.
- Layer with Raspberry Jam: Once cooled, spread a generous and even layer of raspberry jam over the bottom of each tart shell. This fruity layer adds a vibrant tartness that balances the sweetness of the ganache.
- Prepare the White Chocolate Ganache: Melt the chopped white chocolate gently over a double boiler, stirring continuously to avoid burning. Once melted and smooth, remove from heat and whisk in the heavy cream gradually until the ganache is silky, glossy, and well combined.
- Fill Tartlets: Carefully pour the white chocolate ganache over the raspberry jam layer in each tart shell, filling them evenly. Place the filled tartlets in the refrigerator and chill for about 2 hours or until the ganache sets firmly.
- Garnish and Serve: Before serving, sprinkle the top of each tartlet with roughly chopped pistachios and arrange fresh raspberries on top for a colorful, textured finish. These garnishes add crunch and a fresh burst of flavor that complements the creamy tartlets.
Notes
- The chilled butter ensures a flaky and tender tart crust, so do not skip the refrigeration steps.
- Use high-quality white chocolate for a smoother, creamier ganache and richer flavor.
- You can substitute fresh berries for garnishing depending on the season—like blueberries or blackberries.
- Store leftover tartlets in the refrigerator in an airtight container for up to 3 days.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend appropriate for baking.
