Raspberry & White Chocolate Tartlets Recipe
Delicate, buttery tart shells filled with smooth white chocolate ganache and topped with fresh, juicy raspberries. Perfect for elegant desserts or afternoon tea. These tartlets combine rich sweetness with a refreshing fruity tang. Ideal for parties, gatherings, or a special treat for yourself.
Ingredients
- 6 pre-baked mini tart shells
- 150 g white chocolate chopped
- 100 ml heavy cream
- 1 tsp vanilla extract
- 120 g fresh raspberries
- 1 tbsp powdered sugar for dusting
Instructions
- Heat the heavy cream in a saucepan until just simmering.
- Remove from heat and pour over chopped white chocolate.
- Stir until smooth and creamy, then add vanilla extract.
- Spoon the ganache into the tart shells.
- Chill in the refrigerator for 15 minutes until slightly set.
- Top each tartlet with fresh raspberries.
- Dust with powdered sugar before serving.
Notes
- You can make the ganache a day ahead and assemble before serving.
- Try adding a touch of lemon zest for extra freshness.
- Use mixed berries for a colorful variation.