Raspberry & White Chocolate Tartlets

Share & Comment

Raspberry & White Chocolate Tartlets

Thank you for your rating!
Thank you for your rating!

A beautifully crimson raspberry conserve layer hides a creamy white chocolate cheesecake filling, all adorned with a white chocolate heart hinting at the filling inside. We used Bonne Maman’s Raspberry Intense conserve, but any of your favourite raspberry jams will do the trick.  While each component is easy to prepare, a little time is needed for resting, chilling or cooling, so it’s advised to start preparations early in the day, or even one day ahead. The amounts below will make 12 gorgeous little tartlets, but to make less, simply prepare the shortcrust as instructed, but pop half of it in the freezer to use another day. Then, the filling amounts can simply be halved.

Ingredients

  • For the shortcrust
  • 225g plain flour
  • 115g unsalted butter, chilled & cubed
  • 25g icing sugar
  • Seeds from ½ a vanilla pod
  • Pinch of salt
  • 1 egg, lightly beaten
  • Ice water, if needed
  • For the filling
  • 1 jar (320-335g) raspberry conserve
  • 1 leaf gelatine
  • 200g white chocolate, roughly chopped
  • 330g full fat cream cheese, chilled
  • 125ml double cream
  • 2 tbsp icing sugar

Instructions

  1. To prepare the pastry, place all the dry ingredients into the bowl of your stand mixer or food processor. Mix or pulse until it resembles breadcrumbs.
  2. Add the egg then mix just until it starts clumping together. Tip: To check if the dough needs any water, squeeze a small amount between your fingers to see if it holds together, if not, then add ice-water, 1 tsp at a time, and mix until you can press together some of the dough and it holds together.
  3. Tip dough out onto a large sheet of parchment paper then squeeze together to form a thick disc. Wrap in the parchment then refrigerate for at least 1 hour (can be left overnight).
  4. While the dough is resting, start preparations on the filling. Spoon the raspberry conserve into a small pot and place over medium heat. Stir occasionally just until the jam starts to warm up and thins out.
  5. Place a sieve over a bowl then pass the jam through the sieve, using the back of a spoon to help the jam move through the sieve, so that the seeds are removed. Leave at room temperature to cool.
  6. To make the white chocolate hearts, place 80g of the white chocolate in a heat proof bowl and melt in the microwave, initially for about 30-45 seconds, stirring, then in short 10 second bursts until the chocolate has half melted.
  7. Add another 20g of the white chocolate and stir until the chocolate has completely melted. Tip: If the bowl has held onto heat, this should help melt the chocolate. If your bowl cooled very quickly, you may need to pop the chocolate back in the microwave for 5 seconds to help.
  8. Spread the melted white chocolate on a sheet of parchment paper using a small spatula, about 5mm thick. Pop this in the fridge to set.
  9. Once set, cut out 12 hearts using a small heart-shaped cookie cutter. To make this a little easier, heat the cookie cutter in a small bowl of just boiled water, dab the cookie cutter on kitchen towel to dry, then proceed to press out the chocolate hearts, re-heating the cookie cutter after each one.
  10. Put the chocolate hearts in the fridge until needed. Gather up the scraps of white chocolate and return to the remaining 100g for later.
  11. Back to the pastry, remove chilled pastry from the fridge then roll it out on a lightly floured surface with a floured rolling pin to about 5mm thick. Make sure to keep the pastry moving so that it doesn’t stick, dusting with a bit of flour as needed.
  12. Cut pastry into pieces, about 8, large enough to line the (9x2cm) loose-bottomed mini tart tins. Press pastry into the tart tins and use a pair of kitchen scissors to trim off excess dough about 8-10mm above the sides of the tins. Use a fork to prick the surface of the pastry.
  13. Bring the scraps together with a light kneading, then re-roll and repeat for the remaining tart tins.
  14. Place the lined tins on trays and put these in the freezer for at least 30 minutes, or in the fridge for 1 hour.
  15. When ready to bake, pre-heat oven to 180°C / 160°C fan assisted, gas 4.
  16. Place a square of crumpled parchment paper into each chilled pastry case then fill with baking beads or dried beans.
  17. Blind bake for 10 minutes, then remove from the oven and carefully remove the parchment with baking beads. Return to the oven to finish baking until lightly golden, 10-15 minutes.
  18. Remove from the oven and leave to cool completely on wire racks. Tip: If you want to neaten the edges, you can use a sharp knife to gently trim away the top.
  19. To prepare the filling, melt the reserved white chocolate in the microwave, again, just until melted, then leave to cool to room temperature.
  20. Soak the gelatine sheet in a bowl of cold water for a couple of minutes. While soaking, heat about 2 tbsp of the sieved jam in a small bowl in the microwave until bubbling.
  21. Squeeze out the water from the gelatine leaf and add this to the hot jam. Stir very well with a small whisk or fork.
  22. Add this back to the remaining jam and mix thoroughly to combine. Set aside until needed.
  23. Place cream cheese, double cream and icing sugar into the bowl of your mixer then start whisking on slow just until mixed and mostly smooth, then increase the speed and whisk until it becomes thick. Scrape down the sides of the bowl as needed.
  24. While whisking on low, slowly pour in the cooled melted white chocolate, mixing until combined.
  25. To assemble the tartlets, divide the cream cheese mixture even between the cold pastry shells. Tip: The easiest way is to fill a large piping back with the mixture then pipe this into the pastry. Use a small offset spatula or the back of a spoon to spread the filling so that it’s as smooth and level as possible.
  26. Spoon about 1 tbsp of the prepared jam onto each tartlet, then shake and tip the tartlet from side to side until the jam has spread over the surface in an even layer.
  27. To finish, place a chocolate heart on top.
  28. Chill in the fridge for at least 30 minutes, then pop out of the tart tins when ready to serve.
  29. Will keep in the fridge for 3-5 days.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up