Description
These Raspberry & White Chocolate Tartlets feature a buttery, crisp tart shell filled with tangy raspberry jam and luscious white chocolate ganache, garnished with crunchy pistachios and fresh raspberries. Perfect for an elegant dessert or special occasion 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 flour and sugar in a food processor until combined. Add the chilled diced butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water, then drizzle over the flour mixture. Pulse until the dough just comes together. Press the dough evenly into tartlet pans, prick the bottoms with a fork, and refrigerate 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. Remove and allow them to cool completely before filling.
- Layer with Raspberry Jam: Spread a generous layer of raspberry jam evenly over the bottom of each cooled tart shell, creating a flavorful fruit base.
- Prepare the White Chocolate Ganache: Melt the chopped white chocolate gently over a double boiler until smooth. Remove from heat and whisk in the heavy cream thoroughly, creating a silky ganache.
- Fill Tartlets: Pour the white chocolate ganache over the raspberry jam in each tart shell, smoothing as needed. Refrigerate the tartlets for 2 hours or until the ganache is fully set and firm.
- Garnish and Serve: Just before serving, sprinkle the tops with roughly chopped pistachios and arrange fresh raspberries to add texture, color, and freshness.
Notes
- Ensure the butter is very cold for the best tart shell texture.
- You can substitute raspberry jam with other fruit jams or preserves if desired.
- Using a double boiler prevents the white chocolate from scorching when melting.
- Refrigerate tartlets adequately to allow the ganache to fully set for clean slices.
- Store tartlets in the refrigerator and consume within 2 days for best freshness.
