Divine raspberry tartlets with white chocolate and raspberry jam, these mini tarts are truly addictive, some of the best pastries I have ever had!
MINI RASPBERRY TARTS
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 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!
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.
Actually, this is a repost from 2015, the white chocolate tarts with raspberries were one of the first posts on the blog.
This is one of Yotam Ottolenghi’s recipes from The Cookbook. I think I have all his books, I just love his cooking style and pretty much everything I have ever tried was great. Have a look at this pomelo salad, for instance, very usual, but so delicious!
HOW TO MAKE RASPBERRY 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 1/3 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/ 1/3 cup + 1 tablespoon cold unsalted butter
- very small egg yolk
- 1 tablespoon cold water
Filling for raspberry tarts:
- 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.
Jam for raspberry tarts:
- You will need raspberries, sugar and less than 10 minutes time. And the result is the best jam ever.
- You can use fresh raspberries if you have them.
- But as usually fresh raspberries are very expensive, I make this jam with frozen raspberries, it is just as delicious.
- You will need about 1-2 teaspoons jam for every mini tart. Just in case you have leftover jam, you will love it on toast the next morning.
Can bought jam be used instead?
- 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 really quick and easy and I totally recommend it.
- If using bought jam, make sure it is of very good quality, preferably not too sweet and not too 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.
- You will need another small amount of raspberries for making the raspberry coulis needed to enhance the raspberry taste of the mini tarts and to decorate them nicely.
What is coulis?
- Coulis is a thin sauce made from berries, fruit or vegetables.
- The raspberries are pureed, 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.
- I know that straining raspberries to remove the seeds might be annoying (really not my favorite task), but in this case, it is well worth it! And the amount of raspberries you have to pass through the sieve is so small, it will not be that strenuous either.
HOW TO ASSEMBLE THE CHOCOLATE 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.
- Carefully, add the white chocolate ganache while it is still warm and pourable. Fill the tart shells to just below the rim.
- Add a small amount of raspberry coulis on top using a clean teaspoon.
- Swirl the coulis into the ganache using a toothpick, so that you have a nice spider-like pattern on top of the raspberry tartlets.
MINI PASTRIES IDEAS
ROMANIAN SWEET CHEESE PIES – Sweet cheese pie recipe made with cottage cheese and raisins, so good you will not be able to stop eating them.
CHEESE PUFF PASTRY TWISTS – Super quick cheese puff pastry twists or straws with Parmesan, Nigella or sesame seeds and dried herbs, the perfect appetizer for any kind of gathering.
HOMEMADE PRETZEL DOGS – Easy pretzel dog recipe, hot dogs in homemade pretzel dough, perfect finger food for any kind of party.
EMPANADAS WITH BEEF FILLING – Homemade baked beef empanadas filled with spicy ground beef, jalapeňos, cumin, paprika, coriander and lots of herbs.
PUFF PASTRY CROISSANTS WITH JAM – Two main ingredients and 30 minutes of your time and there you have it: crispy, sweet and delicious puff pastry croissants with rose petal jam filling.
PIN IT FOR LATER!
Raspberry Tartlets Recipe
- 12 mini tart shells homemade or bought (See links below for homemade recipe)
- 450 g/ 1 lb/ about 3 ½ cups raspberries weighing is best (Note 2)
- 150 g/ 5.3 oz/ ¾ cup granulated sugar
- 80 g/ 3 oz/ 2/3 cup raspberries (Note 3)
- 360 g/ 12.7 oz/ 2 cups chopped white chocolate or white chocolate chips
- 40 g/ 1.4 oz/ scant 3 tablespoons unsalted butter
- 180 ml/ 6 fl.oz/ ¾ cup heavy cream
Mini tart shells:
- 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.
- Crush the remaining fresh or fully thawed raspberries with a fork and pass through a fine sieve to remove the seeds. Set aside.
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.
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.
- Always use a digital kitchen scale when baking; it ensures the best results.
- You can use either fresh or frozen raspberries (slightly thawed).
- If using frozen raspberries, they should be fully thawed.