White Chocolate Raspberry Tarts

A quick and easy little recipe today to inaugurate my new kitchen and my new oven.

Yes, finally, especially to tell me that this is it the move in is finished, so let's celebrate!

Nothing too complicated then, and two ingredients that go together wonderfully: raspberry & white chocolate.

 

Recipe for 4 tarts:

 

Pâte sablée

- Mix 95g of soft butter, 90g of icing sugar, 50g of cornstarch (such as cornstarch), a pinch of salt. Finish with 180g of flour.

- Sand the dough well between your fingers and add 1 whole egg.

- Form a ball, wrap it in cling film and refrigerate for 1 hour.

- Once the time has elapsed, roll out the dough and garnish with tartlets, bake for 15 minutes at 180 ° c (traditional heat).

 

White chocolate ganache

- Soften a sheet of gelatin in cold water.

- Heat 20cl of liquid cream. Add the drained gelatin then mix well.

- Pour this hot cream over 120g of off-white chocolate broken into small pieces. Mix well to melt them and thus obtain a smooth ganache.

- When the tart shells are cold, pour in the ganache.

- Place 7/8 fresh raspberries on top of each tartlet and chill for about 2 hours.

 

Yum!

 

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24 comments

  1. Reply

    Pauline

    August 19, 2013

    Yum, very pretty your tarts ^^

  2. Reply

    LBDN

    August 19, 2013

    A delight!

  3. Reply

    axoul

    August 19, 2013

    hum raspberry white chocolate an association that works every time bravo

  4. Reply

    Chocifraspberry

    August 19, 2013

    White chocolate and raspberry, a sure bet! Very greedy these tarts!

  5. Reply

    LadyMilonguera

    August 19, 2013

    They are very greedy these tarts ...

  6. Reply

    Mythily AGeeketteInKitchen

    August 19, 2013

    Magnificent ! I will try to do this tonight or tomorrow as I have some raspberries to use!

  7. Reply

    Chloé

    August 19, 2013

    Hmm, it looks good !!!! And it's beautiful <3!

  8. Reply

    LeeYaa

    August 19, 2013

    Too cute and very tasty these tarts!

  9. Reply

    BoopCook

    August 19, 2013

    they are superb!

  10. Reply

    TwimmCook

    August 20, 2013

    Very pretty as always !!!

  11. Reply

    The fox and the grapes

    August 20, 2013

    A great way to inaugurate your new oven, all in indulgence and sweetness!

    Thank you for the greedy sharing;)
    Andrea

  12. Reply

    Mrs Maurice

    August 20, 2013

    Very pretty tarts!

    Mrs Maurice
    http://mmemaurice.blogspot.fr

  13. Reply

    foolish

    August 20, 2013

    these tarts are a real call to indulgence, yum !!!

  14. Reply

    Lolotte

    August 21, 2013

    They are sublime your pies .. And what about the photos: wow !!

  15. Reply

    Miss

    August 23, 2013

    I had spotted your recipe as soon as it was published, and hop it's done and in no time! Tonight it will be our dessert, yum !!!!

    • Reply

      Lilie bakery

      August 27, 2013

      Hope the tarts were good :-) @ soon

      • Reply

        Miss

        August 28, 2013

        They were delicious, not too sweet, everyone liked it. Thank you

  16. Reply

    lauriane

    September 25, 2013

    They seem very greedy your tarts :-)

  17. Reply

    Emmanuelle

    July 26, 2015

    Good evening I was beating to know if we can use shortbread dough from the store or not?

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, yes it is possible. @ soon

  18. Reply

    Julie

    August 22, 2015

    Hello lilie,
    A quick question, I would like to use the base of the tartlets to make a tart (for about 16 people)
    How can I go about the quantities? Should I quadruple them?

    Ps: Thank you for all these beautiful recipes very well explained :)

    • Reply

      Lilie bakery

      September 10, 2015

      Hello Julie, yes we can go on x4, it will be up to you to adjust then, @ soon

  19. Reply

    Kelly

    August 26, 2015

    Hello,
    like Julie, I would like to make it into a pie (for my part, classic 6/8 people). I will have at least doubled or even tripled the quantities. Is this correct?
    thanks.

    • Reply

      Lilie bakery

      September 10, 2015

      Hello Kelly, I recommend tripling in this case. @ soon

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