Raspberries and white chocolate are a timeless combination, making these tartlets a lovely and tasty things for a sunny day!
Make sure to use super fresh raspberries. You can either make your own pastry, following the steps in the recipe below, or if you are short on time you can also buy ready-made pastry.
▪ Type: Vegetarian
▪ Approx. Preparation time: 20 mins
▪ Approx. Baking time: 20 mins
▪ Approx. Resting/cooling time: 30 mins
▪ Serves: 4
- a handful of baking beans or chickpeas (for baking the pastry)
- baking parchment
- tartlet tray
- 250g fresh raspberries
For the white chocolate ganache:
- 200g white chocolate, chopped
- 250ml double cream
- a little icing sugar, for dusting
For the shortcrust pastry:
- 125g plain flour
- 55g non-salted butter, cut into cubes
- 2 tablespoons cold water
- 1 teaspoon agave nectar
- 1 pinch of salt
(OR, optional: if you are short on time you can also use a roll of ready-made shortcrust pastry)
- Wash the raspberries and leave to dry on a few sheets of kitchen towel.
- For the pastry:
- In a large bowl, mix the flour, salt, and butter.
- Mix with your hands and fingers, until the mixture forms rough crumbs. There should not be any large chunks of butter left. Don’t over mix of the butter will start to melt and make the pastry wet.
- Stir in the cold water and agave nectar and combine until you can form a dough.
- Wrap the dough in clingfilm and pop into the fridge to rest, for at least 15 minutes, or until it is time to bake.
- Pre-heat the over to 180 degrees celsius.
- For the ganache:
- Place the white chocolate into a bowl
- Heat the cream into a pot until it is just simmering
- Then take the cream off the heat and pour over the chocolate and mix in until well combined. The mixture will start to thicken.
- Leave aside to cool down, then cover the bowl with clingfilm and pop into the fridge to chill.
- For the pastry:
- Roll the pastry so it is 1 to 2 centimetres thick.
- Cut the pastry to the size of your tartlet trays, and place the pastry into each trays. Leave some pastry come out from the sides, you will cut this neatly after the pastry is cooked.
- Cover each tartlet tray with a square of baking parchment, and pour some baking beans/chickpeas on top of the parchment. This is to ensure the pastry bakes without inflating. The beans or chickpeas are there to make sure the baking parchment doesn’t come off.
- Pop into the oven for 15 minutes
- After 15 minutes, remove the baking beans/chickpeas and baking parchment and bake the pastry for another 5 minutes.
- Take out of the oven and allow to cool down.
For the assembly stage it is very important that a) the pastry and ganache are chilled and b) the raspberries are no longer wet
- Fill each tartlet case with ganache. Smooth over so it is equally thick across the while tartlet
- Cover with fresh raspberries
- Pop into the fridge for at least 15 minutes, or until serving time (or 5 minutes in the freezer)