Sweet, tangy, and utterly irresistible, Raspberry & White Chocolate Tartlets are a vibrant treat that brings together juicy raspberries and silky white chocolate on a golden puff pastry base. Each bite is a little celebration, balancing tart fruitiness and rich, creamy sweetness — all wrapped up in buttery pastry. If you’re looking for a showstopper dessert that feels special without being complicated, these tartlets are for you.
Ingredients You’ll Need
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Puff Pastry:
1 sheet puff pastry, thawed; flour for dusting
White Chocolate Ganache:
1/2 cup white chocolate chips; 1/4 cup heavy cream
Filling:
1 cup fresh raspberries; 1 tablespoon powdered sugar (optional for dusting); 1 egg, beaten (for egg wash)
How to Make Raspberry & White Chocolate Tartlets
Step 1: Prepare and Shape the Puff Pastry
Start by preheating your oven to 400°F (200°C). Lightly dust your work surface with flour and gently roll out the thawed puff pastry sheet, just enough to smooth out the folds and even the thickness. Cut the pastry into 6 equal squares, then carefully press each piece into the well of a standard muffin tin, forming little tartlet shells. Prick each base with a fork — this keeps the bottoms from puffing up too much while baking.
Step 2: Apply the Egg Wash and Bake
Brush the edges of each pastry shell with the beaten egg. It’s a small touch, but it creates a glossy, golden finish that makes the Raspberry & White Chocolate Tartlets look absolutely bakery-worthy. Bake the shells for 12 to 15 minutes, or until they’re puffed and beautifully golden. Take them out and, while still warm, gently press down the center of each with the back of a spoon to make room for your filling.
Step 3: Make the White Chocolate Ganache
While your tart shells cool, stir together the white chocolate chips and heavy cream in a small saucepan over low heat. Keep stirring until everything is luxuriously smooth and melted. This ganache serves as the creamy, sweet base that will pair so beautifully with the tartness of your raspberries.
Step 4: Fill and Top the Tartlets
Spoon the warm ganache evenly into the cooled tartlet shells. Press a generous amount of fresh raspberries onto the creamy filling, letting them sit proudly on top. The contrast of colors here is stunning, and each tartlet feels like a mini work of art.
Step 5: Chill and Finish
Pop your filled tartlets into the fridge for at least 30 minutes. This short chill time helps the white chocolate filling set up to the perfect consistency. Just before serving, dust lightly with powdered sugar for that irresistible, snow-kissed finish.
How to Serve Raspberry & White Chocolate Tartlets
Garnishes
A simple shower of powdered sugar is always classy, but you can also add a few mint leaves or even a drizzle of melted dark chocolate. These finishing touches complement the vibrant look and make your Raspberry & White Chocolate Tartlets even more tempting.
Side Dishes
For a true dessert spread, pair your tartlets with a small scoop of vanilla ice cream or a dollop of whipped cream. Even a handful of mixed berries on the side can create a bountiful, summery feel, making your dessert plate look like a celebration.
Creative Ways to Present
If you want to impress, try serving each Raspberry & White Chocolate Tartlet on an individual plate with a swirl of raspberry puree or coulis. You could even assemble them as a centerpiece on a pretty cake stand — their elegant look will naturally draw everyone in!
Make Ahead and Storage
Storing Leftovers
Got a few extra tartlets? Store them in an airtight container in the fridge for up to two days. The pastry will soften slightly, but the flavors meld beautifully, and they still taste delicious chilled.
Freezing
While the tartlet shells and ganache freeze well separately, it’s best to hold off on adding raspberries until just before serving. Freeze cooled shells and ganache in separate containers, then thaw and assemble for fresh flavor and best texture.
Reheating
These Raspberry & White Chocolate Tartlets are best enjoyed chilled or at room temperature. If you do want to crisp up the shells, pop just the pastry (without filling) in a warm oven for a few minutes before filling and serving.
FAQs
Can I use frozen raspberries instead of fresh?
You can, but fresh raspberries give the best texture and flavor. If using frozen, thaw and drain them thoroughly before arranging on the tartlets, as they tend to release more juice.
What can I do if I don’t have white chocolate chips?
Chop up a white chocolate bar into small pieces as a substitute. Just be sure to measure by volume so you’re getting enough chocolate for a creamy ganache.
Is it possible to make these tartlets ahead of time?
Absolutely! Prepare the tartlet shells and ganache the day before, then assemble with fresh raspberries shortly before serving for the freshest flavor and texture.
Can I use shortcrust pastry instead of puff pastry?
Yes! Shortcrust pastry offers a firmer, more biscuit-like base. Just keep in mind that baking times may need slight adjustment to avoid overbrowning.
How do I prevent my pastry from getting soggy?
Allow the shells to cool completely before filling, and assemble just before serving if possible. A well-chilled ganache also helps form a barrier between the fruit and pastry, keeping things crisp.
Final Thoughts
I can’t recommend these Raspberry & White Chocolate Tartlets enough — they’re stunning, full of flavor, and come together in less than an hour. Whether you’re treating friends or simply looking for a sweet boost, this recipe is sure to light up your day. Give them a try and enjoy every bite!
Print
Raspberry & White Chocolate Tartlets Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Raspberry & White Chocolate Tartlets that are perfect for any occasion. Crisp puff pastry shells filled with luscious white chocolate ganache and topped with fresh raspberries, creating a sweet and tangy flavor combination that will impress your guests.
Ingredients
Puff Pastry:
1 sheet puff pastry, thawed; flour for dusting
White Chocolate Ganache:
1/2 cup white chocolate chips; 1/4 cup heavy cream
Filling:
1 cup fresh raspberries; 1 tablespoon powdered sugar (optional for dusting); 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Roll out puff pastry, cut into squares, and press into muffin tin cavities.
- Bake Pastry: Prick shells, brush with egg wash, and bake until golden.
- Make Ganache: Melt white chocolate and cream, fill tartlet shells, and top with raspberries.
- Chill and Serve: Chill tartlets, dust with powdered sugar, and serve.
Notes
- You can substitute puff pastry with shortcrust pastry if preferred.
- Best served chilled. For extra flair, drizzle with melted dark chocolate.
Nutrition
- Serving Size: 1 tartlet
- Calories: 290
- Sugar: 14g
- Sodium: 125mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
