Description
Delightful Raspberry White Chocolate Tartlets with buttery shells, sweet-tart raspberry filling, and creamy white chocolate topping. Perfect for parties or an elegant dessert bite!
Ingredients
For the Tartlet Shells:
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
For the White Chocolate Cream:
- 4 oz white chocolate, melted
- 1/2 cup heavy whipping cream
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
Instructions
- Make the Tartlet Shells: Mix flour and powdered sugar. Cut in cold butter until coarse crumbs form. Add egg yolk and just enough cold water to form dough. Press into mini tart pans or muffin tin. Chill 15 minutes. Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool completely.
- Prepare the Raspberry Filling: Cook raspberries, sugar, and lemon juice over medium heat until softened. Stir in cornstarch slurry and simmer 1–2 minutes until thickened. Cool completely.
- Make the White Chocolate Cream: Beat cream cheese until smooth. Add melted white chocolate and vanilla. Whip heavy cream until fluffy, then fold in gently.
- Assemble Tartlets: Spoon raspberry filling into each tart shell. Top with white chocolate cream. Chill 1–2 hours for best texture.
- Serve: Garnish with fresh raspberries or white chocolate curls. Enjoy!
Notes
- Use fresh raspberries for best flavor, or thaw frozen raspberries completely.
- Chill tartlets before serving for cleaner slices and stable topping.
- Optional: dust with powdered sugar for extra elegance.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Tart
- Method: Bake
- Cuisine: American