The raspberry and white chocolate pie is one of my legendary recipes, I wanted to give it a fresh look. These pretty white chocolate raspberry tartlets should delight all gourmets. The acidity of the raspberry combined with the sweetness of the white chocolate and the crunchiness of the pastry make this dessert just perfect. Everyone starts saying they will never manage to eat it all, but 3 minutes later not even a crumb is left on the plate!
You can see how to make these perfect tartlets on Tastemade fr‘s Snapchat today. We must remenber to start the day before so that the white chocolate ganache has plenty of time sit. The only thing left to do on the D-day is to align the raspberries on the tartlets, which can come in handy when busy.
About the pastry, I have no complex to use a ready-made pastry (especially puff pastry that I hate to make at home) but they always tend to shrink when blind-baked which tends to infuriates me a little. The only solution for a beautifully blind-baked shell for of these white chocolate raspberry tartlets is still to use a good sweet pastry recipe that will not shrink while baking. I give you the one I use all the time, it’s really simple to do and you really understand the difference when you take your shells out of the oven …
Cook time: 20mn
Rest time in the fridge: 12h
For 6 tartlets
- ( can be subsituated for a ready-made pastry but avoid shortcrut pastry otherwise it quickly becomes too sweet )
- 100g butter at room temperature
- 250g all-purpose flour
- 150g sugar
- 1 egg
- 1 pinch of salt
- 350g white chocolate
- 180g of whole cream
- 500g fresh raspberries
- icing sugar
- fresh mint
- Using the tips of you finger, finely blend the butter, flour, sugar and salt until the mix has the consistency of coarse sand. Add the beaten egg and mix by hand until you can form a smooth ball. Cover with plastic wrap and let it rest for an hour in the fridge. 10 minutes before use, remove it from the refrigerator and roll out to 3mm thick on a lightly floured surface.
- Preheat oven to 180°C.
- Divide the dough in 6, fill the tartlets tins (round or square). Prick the bottom of the tartlets with a fork.
- Place a sheet of baking paper on the bottom of each tartlet and cover with dried beans, rice or grains of coarse salt. Bake for 15 minutes.
- When the edges of the dough starts to change colour, remove the baking paper and weights, then put in the oven 5 minutes until the pie crusts are golden. Allow to cool for 10 minutes before adding the filling. We can use a fine little strainer to file the imperfections of the edges of tart.
- Break the white chocolate into pieces and melt gently in a double boiler. In another saucepan, bring the cream to a boil.
- Emulsify the melted chocolate and hot cream: add the cream to the chocolate in three times while mixing vigorously with a spatula after each addition until the texture is smooth and shiny.
- Pour the ganache on the bottom of each tart.
- Let it at least 2 hours in refrigerator to set.
- Once the ganache is well-set, place the raspberries on the tartlets. Before serving, sprinkle the tart with icing sugar and add some mint leaves for garnish.