Servings
Font
Back
Raspberry Tartlets – Mini White Chocolate Tarts
4.5 from 8 votes

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!

Prep Time
40 mins
Total Time
40 mins
Servings: 12 tartlets
Calories: 432 kcal
Course: Cake
Cuisine: British

Ingredients

  • 12 mini tart shell homemade or bought (See links below for homemade recipe)
Jam:
  • 3½ cups raspberry weighing is best, 450 g/ 1 lb, (Note 2
  • ¾ cup granulated sugar 150 g
Raspberry coulis:
  • ⅔ cup raspberry 80 g/ 3 oz, Note 3
White chocolate ganache:
  • 2 cups white chocolate or white chocolate chips, 360 g/ 13 oz, chopped
  • scant 3 tablespoons butter 40 g/ 1.5 oz, unsalted
  • ¾ cup heavy cream 180 ml

Instructions

Mini tart shells:
    Cup of Yum
  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.

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 Information

Serving 1tartlet Calories 432kcal (22%) Carbohydrates 51g (17%) Protein 4g (8%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 8g (47%) Cholesterol 58mg (19%) Sodium 34mg (1%) Fiber 3g (12%) Sugar 37g (74%)

Nutrition Facts

Serving: 12 tartlets

Amount Per Serving

Calories 432

% Daily Value*

Serving 1tartlet
Calories 432kcal 22%
Carbohydrates 51g 17%
Protein 4g 8%
Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 8g 47%
Cholesterol 58mg 19%
Sodium 34mg 1%
Fiber 3g 12%
Sugar 37g 74%

* Percent Daily Values are based on a 2,000 calorie diet.