Divine raspberry tartlets with white chocolate and raspberry jam - these mini tarts are truly addictive and some of the best pastries I have ever had!
Mini foods are actually always addictive, don't you think? Either small pastries like these white chocolate and raspberry tarts or savory pastries like the pesto puff pastry nibbles or the cheese caraway crackers.
Put any of these in front of me, and I will eat more than I should without even realizing it!
What can I tell you about these mini raspberry tarts?
They are beyond good!!! Really! The combination of the fresh-tasting, tart, slightly raspberry jam and the creamy, decadent white chocolate ganache is made in heaven!
You should also try the Raspberry and White Chocolate Cake, the White Chocolate and Raspberry Muffins, and the Raspberry and White Chocolate Loaf Cake.
I've made these tartlets so often during the past years and everybody just adores them, I even get requests from friends or neighbors to bake the mini tarts for their birthdays or celebrations from time to time.
This is one of Yotam Ottolenghi's recipes from The Cookbook (the Amazon affiliate link opens in a new tab). I think I have all his books. I love his cooking style, and pretty much everything I have ever tried has been great.
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How to make raspberry white chocolate tartlets?
The tartlets might look like they were made by a pastry chef, but they are so easy to make!
Please use a kitchen scale for the best results; they are cheap and 100% reliable (unlike cup measuring).
Mini tart shells
- See this post to learn how to make tart shells.
- The recipe makes 24 shells, but you will only need 12 of them for today's mini raspberry and white chocolate tarts, so please halve the recipe for the tart shells.
- OR make the whole batch of sweet pastry and freeze the rest for future use; it freezes really well.
Here is the halved ingredient list for the mini pie shells, just to make things easier for you:
- 165 g/ 5.8 oz/ 1 ⅓ cups all-purpose flour
- 50 g/ 1.7 oz/ ½ cup icing sugar
- ¼ teaspoon grated lemon zest
- pinch of salt
- 90 g/ 3.2 oz/ ⅓ cup + 1 tablespoon cold unsalted butter
- very small egg yolk
- 1 tablespoon cold water
Filling
- The tartlets will be filled with homemade raspberry sauce and a rich white chocolate ganache.
- You will top the mini tarts with raspberry coulis, which you will swirl slightly to make the tarts look really pretty.
Raspberry Jam
- You will need raspberries, sugar, and less than 10 minutes. The result is the best jam ever.
- You can use fresh raspberries if you have them.
- But as fresh raspberries are usually very expensive, I make this jam with frozen raspberries; it is just as delicious.
- You will need about 1-2 teaspoons of jam for every mini tart. If you have leftover jam, you will love it on toast the next morning.
Can I use bought jam?
- I suppose that if you really don't want to make the jam, you could use a ready-made jam. But making the jam yourself is quick and easy, and I recommend it.
- If using bought jam, ensure it is of very good quality, preferably not too sweet or stiff. Place the needed quantity in a small saucepan and warm it quickly before using, stirring often.
White chocolate ganache
- Finely chop the white chocolate. Place the chocolate and the butter in a small bowl.
- Bring the heavy cream to a boil and immediately pour over the chocolate. Stir well until the ganache is shiny and smooth. Use immediately.
Raspberry coulis
- You will need another small amount of raspberries to make the raspberry coulis, which is a thin sauce made from berries, fruit, or vegetables. Coulis enhances the raspberry taste of the mini tarts and decorates them nicely.
- The raspberries are pureed and strained to remove all the seeds, and the sauce is used to decorate the tartlets.
- Don't skip this step! The coulis not only makes the tarts look pretty, but it tastes great as well.
How to assemble the raspberry tarts?
The pre-baked mini tart shells have to be completely cool before filling. The tart shells can be made in advance, but the cooling process should not take longer than 1 or 2 hours either.
- Place the shells on the working surface and add the jam, about 1 to 2 teaspoons should be enough (1).
- Carefully add the white chocolate ganache while it is still warm and pourable. Fill the tart shells to just below the rim (2).
- Add a small amount of raspberry coulis on top using a clean teaspoon (3).
- Swirl the coulis into the ganache using a toothpick so that you have a nice spider-like pattern on top of the raspberry tartlets (3).
Raspberry Tartlets – Mini White Chocolate Tarts
Ingredients
- 12 mini tart shells homemade or bought (See links below for homemade recipe)
Jam:
- 3½ cups raspberries weighing is best, 450 g/ 1 lb, (Note 2)
- ¾ cup granulated sugar 150 g
Raspberry coulis:
- ⅔ cup raspberries 80 g/ 3 oz, Note 3
White chocolate ganache:
- 2 cups chopped white chocolate or white chocolate chips, 360 g/ 13 oz
- scant 3 tablespoons unsalted butter 40 g/ 1.5 oz
- ¾ cup heavy cream 180 ml
Instructions
Mini tart shells:
- See the post on How to make Tart Shells and halve the recipe. Also, see Mini Fruit Tarts for a halved ingredient list. Then, bake the shells and let cool them completely before filling.12 mini tart shells
Raspberry jam:
- Place the fresh or frozen and slightly thawed raspberries and the sugar in a small saucepan. Bring to a simmer and cook for 7-8 minutes, stirring often. Transfer to a jar, cover, and let cool.3½ cups raspberries/ 450 g + ¾ cup granulated sugar/ 150 g
Raspberry coulis:
- Crush the remaining fresh or fully thawed raspberries with a fork and pass through a fine sieve to remove the seeds. Set aside.⅔ cup raspberries/ 80 g
White chocolate ganache:
- Chop the chocolate very finely. Place in a bowl together with the butter. Bring the heavy cream to a boil, then pour it over the chocolate and butter. Stir gently until the chocolate has melted and the mixture is smooth and shiny.2 cups chopped white chocolate/ 360 g + scant 3 tablespoons unsalted butter/ 40 g + ¾ cup heavy cream/ 180 ml
Assemble the tartlets:
- Place 1-2 teaspoons jam in each pre-baked tart shell. Pour the chocolate over the jam. Fill the tart shells to just below the rim. Spoon ½ teaspoon raspberry coulis on top of each white chocolate tart. Swirl the coulis into the ganache using a toothpick
- Place the tartlets in the refrigerator and let the chocolate set. Remove from the fridge 30 minutes before serving.
Notes
- Measurements: Always use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); it ensures the best results.
- Raspberries: You can use either fresh or frozen raspberries (slightly thawed).
- If frozen raspberries are used to make the coulis, they should be fully thawed.
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