White Chocolate and Raspberry Tarts
Ingredients
- For the Tart Shells:
- 250g (2 cups) all-purpose flour
- 125g (1/2 cup) unsalted butter, cold and cubed
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 5ml (1 tsp) vanilla extract
- 2-3 tbsp cold water
- For the White Chocolate Filling:
- 300g (10 oz) white chocolate, finely chopped
- 200ml (3/4 cup) heavy cream
- 15ml (1 tbsp) unsalted butter
- For the Raspberry Topping:
- 200g (7 oz) fresh raspberries
- 50g (1/4 cup) raspberry jam
- 2.5ml (1/2 tsp) lemon juice
Introduction
Indulge in the ultimate dessert luxury with these exquisite White Chocolate and Raspberry Tarts. A delightful combination of creamy white chocolate and vibrant raspberries nestled inside a perfectly baked tart shell promises a harmonious blend of sweetness and tanginess. Perfect for special occasions or a treat-yourself moment, these tarts are a testament to the perfection that can exist in pastry form. Join us as we guide you through this elaborate, yet rewarding, recipe.
Kitchen Equipment Required
- Tartlet Pans (4-inch / 10 cm diameter)
- Mixing Bowls
- Measuring Cups and Spoons
- Bench Scraper or Pastry Blender
- Rolling Pin
- Baking Weights (or dried beans)
- Whisk
- Spatula
- Baking Sheet
Cooking Time
Total estimated time: 2 hours
Instructions
Step 1: Prepare the Tart Shells
In a mixing bowl, combine 250g of all-purpose flour and 50g of sugar. Add the 125g of cold, cubed butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs. In a separate bowl, whisk together 1 egg and 5ml of vanilla extract, then add it to the flour mixture along with 2-3 tablespoons of cold water. Mix until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prebake the Tart Shells
Preheat your oven to 180°C (350°F). On a floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). Cut out circles slightly larger than your tartlet pans, then gently press each into the pans. Prick the dough with a fork, line with parchment, and fill with baking weights. Place the pans on a baking sheet and bake for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until lightly golden. Let cool completely.
Step 3: Prepare the White Chocolate Filling
In a saucepan over medium heat, bring 200ml of heavy cream to a simmer. Remove from heat and add 300g of chopped white chocolate and 15ml of butter. Let sit for 1 minute, then whisk until smooth. Allow the mixture to cool slightly before pouring into the cooled tart shells. Refrigerate until set, about 1 hour.
Step 4: Add the Raspberry Topping
In a small saucepan, heat 50g of raspberry jam with 2.5ml of lemon juice until smooth. Let cool slightly. Arrange the fresh raspberries on top of the set white chocolate filling, then brush with the raspberry glaze. Return to fridge to set the topping, about 15 minutes.
Conclusion
You’ve just created an irresistible masterpiece of dessert elegance with these White Chocolate and Raspberry Tarts. Each bite promises a burst of sophisticated flavors: the rich creaminess of white chocolate balanced by the fresh and tangy raspberries, all encased in a crispy, buttery tart shell. Perfect for impressing guests or serving as a showstopper at any gathering, these tarts will leave a lasting impression and satiate even the most discerning sweet tooth. Enjoy this triumph of culinary creativity!
