Description
These Raspberry & White Chocolate Tartlets combine a buttery, crisp tart shell with a luscious layer of raspberry jam and a creamy white chocolate ganache. Topped with chopped pistachios and fresh raspberries, they offer an elegant dessert perfect for special occasions or a sophisticated 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 and Topping:
- 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
- Prepare the Tart Shells: Pulse the all-purpose flour and granulated sugar in a food processor. Add the chilled, diced unsalted 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 dough forms. Press the dough evenly into tartlet pans, prick the base with a fork and refrigerate for 30 minutes to chill and firm up.
- Bake the Tart Shells: Preheat your oven to 375°F (190°C). Bake the chilled tart shells for 12 to 15 minutes or until golden brown and crisp. Remove from oven and allow them to cool completely on a wire rack.
- Layer with Raspberry Jam: Once the tart shells have cooled, spread a generous and even layer of raspberry jam on the base of each tart shell to add a sweet and tangy contrast.
- Prepare the White Chocolate Ganache: Using a double boiler, gently melt the chopped white chocolate until smooth and creamy. Remove from heat and whisk in the heavy cream until fully combined, creating a glossy and rich ganache.
- Fill Tartlets: Pour the white chocolate ganache over the raspberry jam layer in each tart shell, smoothing the top. Place the tartlets in the refrigerator for 2 hours or until the ganache has fully set and firmed up.
- Garnish and Serve: Just before serving, sprinkle the tartlets with roughly chopped pistachios and decorate with fresh raspberries for vibrant color and added texture. Serve chilled for best flavor and presentation.
Notes
- Be sure to chill the dough well before baking to prevent shrinking during baking.
- If you don’t have a food processor, you can use a pastry cutter and mix by hand.
- White chocolate ganache can be made ahead and stored refrigerated for up to 2 days.
- Use fresh raspberries for garnish to contrast the sweetness of the tart.
- For extra crispiness, blind bake the tart shells with pie weights for 10 minutes before adding raspberry jam.
