Description
Delight in these elegant Raspberry & White Chocolate Tartlets featuring crisp buttery tart shells layered with sweet raspberry jam and topped with a smooth white chocolate ganache, finished with fresh raspberries and crunchy pistachios for a perfect balance of flavors and textures.
Ingredients
Scale
For the Tart Shells
- 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
For the Filling
- 1/2 cup raspberry jam
- 2 cups white chocolate, chopped
- 1 cup heavy cream
For Garnish
- 1/2 cup shelled pistachios, roughly chopped
- Fresh raspberries for garnish
Instructions
- Prepare the Tart Shells: Pulse the all-purpose flour and granulated sugar together in a food processor. Add the chilled, diced unsalted butter and continue pulsing until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg yolk and ice water, then drizzle this liquid over the flour mixture. Pulse until the dough starts to come together. Press the dough evenly into tartlet pans, prick the bottoms with a fork to prevent bubbling, and refrigerate for 30 minutes to firm up.
- Bake the Tart Shells: Preheat the oven to 375°F (190°C). Bake the chilled tart shells for 12 to 15 minutes or until golden brown and crisp. Remove from the oven and allow them to cool completely to ensure they keep their shape when filled.
- Layer with Raspberry Jam: Spread a generous and even layer of raspberry jam onto each cooled tart shell to add a vibrant fruity base that complements the white chocolate.
- Prepare the White Chocolate Ganache: Using a double boiler method, gently melt the chopped white chocolate until smooth and creamy. Remove from heat and whisk in the heavy cream until fully combined and silky.
- Fill Tartlets: Carefully pour the white chocolate ganache over the raspberry jam in each tart shell, smoothing the tops if necessary. Refrigerate the filled tartlets for approximately 2 hours or until the ganache is fully set and firm.
- Garnish and Serve: Just before serving, sprinkle the tartlets with the roughly chopped pistachios for a crunchy contrast and decorate with fresh raspberries to enhance the fresh and colorful presentation.
Notes
- Ensure the butter is well-chilled for a flaky tart shell.
- Pricking the tart shells before baking prevents bubbling and ensures even baking.
- The white chocolate ganache must be smooth and fully set before serving for best texture.
- Use fresh, ripe raspberries to complement the sweet filling perfectly.
- Store tartlets refrigerated and consume within 2 days for optimal freshness.
