Description
Sweet-tart raspberries paired with creamy white chocolate in elegant little tartlets that look bakery-perfect.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon ice water
- 8 ounces white chocolate, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pint fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). In a food processor, combine flour, butter, and sugar until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until dough comes together.
- Press dough into 12 small tartlet pans. Prick bottoms with a fork and bake for 12-15 minutes until golden. Let cool completely.
- In a heatproof bowl, combine white chocolate and heavy cream. Microwave in 30-second intervals, stirring until smooth. Stir in vanilla extract.
- Pour white chocolate ganache into cooled tartlet shells. Arrange raspberries on top. Chill for 1 hour until set. Dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American