Raspberry Tartlets – Mini White Chocolate Tarts
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!
Servings: 12 tartlets
Calories: 432kcal
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.
Nutrition
Serving: 1tartlet | Calories: 432kcal | Carbohydrates: 51g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Cholesterol: 58mg | Sodium: 34mg | Fiber: 3g | Sugar: 37g