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.