Raspberry Tartlets – Mini White Chocolate Tarts

Mini tart shells:

1. 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:

1. 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:

1. 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:

1. 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:

1. 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
2. Place the tartlets in the refrigerator and let the chocolate set. Remove from the fridge 30 minutes before serving.