Buttery Raspberry Tartlets with Creamy White Chocolate Centers
Ingredients:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
1 egg yolk
2 tablespoons cold water
⅓ cup heavy cream
4 oz white chocolate, chopped
1 teaspoon vanilla extract
1 cup fresh raspberries
Optional: powdered sugar for dusting
Directions:
Preheat oven to 350°F (175°C).
In a mixing bowl, combine flour and sugar. Add chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Mix in egg yolk and cold water just until dough comes together. Form a ball, wrap in plastic, and chill for 20 minutes.
Roll dough out on a lightly floured surface and cut into circles to fit mini tartlet pans. Press dough into pans and prick the bottoms with a fork.
Bake tartlet shells for 15–18 minutes or until golden. Let cool completely.
Meanwhile, heat the heavy cream in a saucepan until just simmering. Remove from heat and add the chopped white chocolate. Stir until melted and smooth. Mix in vanilla extract.
Pour the white chocolate filling into each cooled tartlet shell. Top with fresh raspberries.
Refrigerate for at least 1 hour to set. Dust with powdered sugar before serving, if desired.
Prep Time: 25 minutes | Cooking Time: 18 minutes | Total Time: 43 minutes
Kcal: 220 kcal | Servings: 6 tartlets