White chocolate and raspberry tartlets
 
Prep time: 30mn
Cook time: 20mn
Rest time in the fridge: 12h

For 6 tartlets
Ingredients
Short pastry:
  • ( 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
Filling:
  • 350g white chocolate
  • 180g of whole cream
  • 500g fresh raspberries
To decorate:
  • icing sugar
  • fresh mint
Instructions
Prepare the pastry:
  1. 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.
Blind-bake the shells:
  1. Preheat oven to 180°C.
  2. Divide the dough in 6, fill the tartlets tins (round or square). Prick the bottom of the tartlets with a fork.
  3. 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.
  4. 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.
Prepare the white chocolate ganache:
  1. Break the white chocolate into pieces and melt gently in a double boiler. In another saucepan, bring the cream to a boil.
  2. 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.
Make the tartlets:
  1. Pour the ganache on the bottom of each tart.
  2. Let it at least 2 hours in refrigerator to set.
  3. 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.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/09/white-chocolate-and-raspberry-tartlets/