MY CUPCAKE NOTEBOOK

Mini White Chocolate Tartlets with Raspberries

Anna Carrera CastellarnauComment
Hello everyone!

I don't know if I had already told you, but for the next 2 months I will be living in the Catalan Pyrenees instead of Barcelona. Being here implies having a little less time for posting but, on the other hand, I have access to a fantastic orchard that has some amazing raspberries.


So, yesterday, I braved the unforgiving sun and I convinced my sister to go gather some raspberries. The berries were warmed by the sun and they practically fell into your fingers, staining them with their juice.


These tartlets are soft and light, fresh and perfect for the summer. Pair them with a cold glass of cava and enjoy them in the afternoon breeze.




Mini White Chocolate Tartlets with Raspberries

Pie crust ingredients (for a 23 cm tart pan)

  • 150g flour
  • ½ tsp salt
  • 30mL olive oil
  • 60g butter (cold)
  • 40ml water (very cold)

Pie crust directions


  • In a large bowl, mix flour and salt. Add olive oil slowly while stirring (manually).
  • Slice the cold butter, add it to the mix and blend. Bear in mind that there need to be small portions of butter in the dough.

  • Add water little by little, stirring until the dough forms a ball.
  • Roll the ball, fold in three parts (like you would do with a letter) and afterwards fold into two more. Wrap it in plastic wrap and store in the fridge for an hour.

  • Grease the tartlet pans with some olive oil and sprinkle with flour.
  • When the hour has past, roll the dough again. Cut circles slightly bigger than the pans. Line the pan with the dough and prick with a fork. Refrigerate again for 30 minutes.

  • Preheat the oven at 180ºC (356ºF). Put the tartlet pans on a tray and bake for 20-30 minutes, up until the shells are golden.
  • Let them cool down for 10 minutes before taking them off the pans.

Filling ingredients

  • 200ml heavy cream (cold)
  • 100g white chocolate
  • 40 raspberries
  • icing sugar (optional)

Filling directions


  • Melt the white chocolate. You can do it either in a double boiler or microwave, but if you use the latter, bear in mind that white chocolate can easily be burnt.
  • Whip the cream up until peaks are formed.
  • Add the melted white chocolate and stir gently until well incorporated.

  • Put a teaspoon of the mix in each tartlet.
  • Top it with four raspberries in each one.
  • Sprinkle with icing sugar (optional).


Hope you like them!

Here is the free pdf to download the recipe: Mini White Chocolate Tartlets with Raspberries.

Anna