Raspberry White Chocolate Tartlets

These Raspberry White Chocolate Tartlets are tiny bites of pure indulgence. Crisp, buttery tart shells cradle a sweet-tart raspberry filling, topped with luscious white chocolate cream that melts in your mouth. They’re perfect for tea time, parties, or any occasion where a dainty, elegant dessert is in order. With their vibrant color and rich flavors, these tartlets are as stunning to serve as they are delicious to eat.

Why You’ll Love This Recipe

• Bite-sized and elegant—perfect for entertaining
• Combines tart raspberries with sweet, creamy white chocolate
• Crispy tart shells provide satisfying texture
• Easy to prepare ahead and chill for set layers
• Perfect balance of fruity, creamy, and buttery flavors

Ingredients

For the Tartlet Shells

• All-purpose flour (1 1/4 cups): Provides structure and crispness to the shells
• Powdered sugar (1/3 cup): Sweetens the pastry without graininess
• Cold unsalted butter, cubed (1/2 cup): Creates a tender, flaky texture
• Egg yolk (1): Binds the dough and adds richness
• Cold water (1–2 tbsp): Helps bring the dough together

For the Raspberry Filling

• Fresh or frozen raspberries (1 1/2 cups): Adds bright, tart flavor
• Granulated sugar (1/4 cup): Sweetens the berries
• Lemon juice (1 tbsp): Enhances the tartness and balances sweetness
• Cornstarch mixed with water (1 tsp + 1 tbsp): Thickens the raspberry mixture

For the White Chocolate Cream

• White chocolate, melted (4 oz): Sweet, creamy base
• Heavy whipping cream (1/2 cup): Whipped to fluffy peaks for lightness
• Cream cheese, softened (4 oz): Adds richness and structure
• Vanilla extract (1 tsp): Enhances flavor and aroma

How to Make Raspberry White Chocolate Tartlets

Make the Tartlet Shells

In a bowl, combine flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and just enough cold water to bring the dough together. Press the dough into mini tart pans or a mini muffin tin. Chill for 15 minutes. Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Let cool completely.

Prepare the Raspberry Filling

In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat until the berries soften. Stir in the cornstarch slurry and simmer for 1–2 minutes until thickened. Cool completely before assembling.

Make the White Chocolate Cream

Beat the cream cheese until smooth. Mix in the melted white chocolate and vanilla extract. Whip the heavy cream separately until fluffy, then gently fold it into the chocolate mixture for a light, airy cream.

Assemble the Tartlets

Spoon a small layer of raspberry filling into each cooled tart shell. Top with the white chocolate cream. Chill for 1–2 hours to allow the layers to set and develop flavor.

Serve

Garnish with fresh raspberries or white chocolate curls. Serve these tartlets at tea parties, showers, holiday gatherings, or whenever you crave a decadent, bite-sized treat.

Tips for Success

• Chill the dough before baking to prevent shrinking.
• Allow raspberry filling to cool completely so it doesn’t melt the cream.
• Whip the cream to stiff peaks for a stable, fluffy topping.
• For a decorative touch, pipe the white chocolate cream instead of spooning it.

Equipment Needed

• Mixing bowls
• Mini tart pans or mini muffin tin
• Hand mixer or stand mixer
• Saucepan
• Rubber spatula
• Whisk
• Measuring cups and spoons

Recipe Variations

• Chocolate Raspberry Tartlets: Add a layer of melted dark chocolate on the tart shell before adding the raspberry filling.
• Lemon White Chocolate Tartlets: Substitute lemon curd for the raspberry filling for a bright citrus twist.
• Nutty Tartlets: Sprinkle crushed pistachios or almonds on top for added crunch.

Serving Suggestions

• Pair with tea, coffee, or a sparkling beverage.
• Serve on a dessert platter for parties or afternoon gatherings.
• Top with edible flowers or mint leaves for a beautiful presentation.

FAQs

Can I make these tartlets ahead of time?
Yes, prepare and chill them for up to 2 days before serving.

Can I use frozen raspberries?
Yes, just thaw and drain excess liquid before cooking.

How do I prevent the white chocolate cream from separating?
Ensure the cream cheese is smooth and room temperature, then gently fold in whipped cream.

Can I make larger tartlets or a single tart?
Yes, scale the recipe accordingly; baking time will vary for larger sizes.

Can I substitute white chocolate with milk or dark chocolate?
Absolutely, just melt and fold in the chocolate of your choice for a flavor variation.

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Final Thoughts

These Raspberry White Chocolate Tartlets are small in size but big in flavor. With their crisp shells, vibrant raspberry filling, and decadent white chocolate cream, they’re perfect for impressing guests or indulging yourself. Elegant, flavorful, and delightfully sweet, these tartlets make every bite a little celebration.