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Raspberry White Chocolate Tartlets Recipe

Raspberry White Chocolate Tartlets Recipe
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★★★★★

4.8 from 14 reviews

These Raspberry White Chocolate Tartlets combine a buttery, flaky crust with a silky white chocolate and cream cheese filling, topped with fresh, vibrant raspberries. Perfectly balanced between sweet and tart, this elegant dessert is as visually stunning as it is delicious, making it an ideal treat for special occasions or a delightful everyday indulgence.

Ingredients

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Tartlet Crust

  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 6 tablespoons cold unsalted butter, cubed
  • 2–3 tablespoons cold water

Filling

  • 4 ounces white chocolate, chopped
  • 1/3 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract

Topping

  • 1 cup fresh raspberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Tartlet Crust: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, gently mixing just until the dough forms, being careful not to overwork it to maintain a flaky texture.
  2. Shape and Bake the Crusts: Divide the dough evenly among mini tartlet pans, pressing it gently and evenly across the bottom and up the sides to form shells. Prick the base of each shell with a fork to prevent puffing. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until golden and crisp. Allow the tartlet shells to cool completely before filling.
  3. Craft the White Chocolate Filling: In a small saucepan, gently heat the chopped white chocolate and heavy cream, stirring until the mixture is smooth and glossy. In a separate bowl, whip the softened cream cheese with vanilla extract until creamy and smooth, then blend in the melted white chocolate mixture thoroughly to create a rich, silky filling.
  4. Assemble and Chill: Spoon the white chocolate filling evenly into the cooled tartlet shells, smoothing the tops with the back of a spoon to an even, creamy finish. Refrigerate the filled tartlets for at least one hour to allow the filling to set properly.
  5. Finish and Decorate: When ready to serve, top each tartlet generously with fresh raspberries. Optionally, dust with powdered sugar for an elegant, festive look. Serve chilled for the best texture and flavor contrast.

Notes

  • Ensure butter and water used in the crust are cold to achieve a flaky texture.
  • Do not overmix the dough to prevent a tough crust.
  • Use fresh, ripe raspberries for the best flavor and visual appeal.
  • The tartlets can be refrigerated for up to 24 hours before serving; add raspberries just before serving.
  • For a dairy-free version, substitute cream cheese and heavy cream with suitable vegan alternatives.

Nutrition

Keywords: Raspberry tartlets, white chocolate dessert, mini tarts, creamy tart filling, berry dessert, elegant tartlets

Find it online: https://amayaharis.com/raspberry-white-chocolate-tartlets-recipe/