What is it about raspberries and white chocolate that makes it such a perfect pairing choice?
For me, that sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible (in small doses).
And so it was inevitable that when I came across the recipe for these gorgeous White chocolate and raspberry swirl tartlets, it was only a matter of time before I baked a batch. The original recipe is thanks again to one of my favourite cookbooks, Ottolenghi: The Cookbook. I’ve already espoused the virtues of this book here, so today all I will say is if you haven’t got a copy of your own, you should try to get you hands on one. You won’t be disappointed.
But back to these gorgeous tartlets. They’re just one of a few different varieties I’ve been baking over the past couple of weeks, and the first batch that I’ve been able to save from being eaten just long enough for me to photograph.
If you haven’t had a chance to read my post on sweet pastry, it might be worthwhile to take a look because you’ll need a good sweet pastry recipe when you bake a batch of these gorgeous tartlets.
Just keep in mind this recipe makes six White chocolate and raspberry swirl tartlets, so you’ll only need about 1/3 of a portion of the pastry to make the pastry cases, but that’s OK because the remainder will store in the fridge for about a week and up to a couple of months in the freezer. Not that you’ll be waiting that long for your next batch!
- Sweet pastry*
- 40g raspberries (fresh or frozen)
- 6 tsp raspberry jam
- 90ml double cream
- 180g white chocolate, broken into pieces
- 20g unsalted butter, cut into small cubes
- Preheat the oven to 150°C and grease 6 tartlet tins**.
- On a floured surface, roll out the sweet pastry until it is about 2-3mm thick.
- Cut out 6 circles using a pastry cutter (or rim of a suitably sized mug or small bowl) and then transfer to the tarlet tins, gently pressing the pastry into the sides of the tins and trim the edges.
- Line each pastry case with a square of scrunched up baking paper and fill with baking beans (or if you don’t have any, lentils or rice should work).
- Blind bake the pastry for 25 minutes then remove the paper and beans and return the pastry cases to oven for a further 5-10 minutes (or until golden).
- Remove from the oven and leave to cool in pastry tins for 5-10min, then transfer to a wire rack to cool completely.
- Place the raspberries in a small bowl and crush with a spoon, then pass through a sieve to strain. Discard the seeds and set the raspberry coulis aside.
- Add one teaspoon of raspberry jam to the base of each tartlet case and set aside.
- Place the cream in a small saucepan and heat over medium heat until the cream is just about to boil (small bubbles will start to form around the edges of the pan).
- Remove from heat and then add the white chocolate and butter and stir until both have melted and the ganache is nice and smooth.
- Pour the ganache into the tartlet cases, filling each case to just below the rim.
- Add a small amount of the raspberry coulis to the centre of each tart then use the tip of a skewer to swirl the coulis into the ganache.
- Place the tarts in the fridge to set and then remove about half an hour before serving.
- * Refer to the sweet pastry recipe on my blog, or alternatively one of your preference.
- **This recipe calls for 6 tartlet tins, approximately 5-7 cm in diameter and about 3 cm deep. I used small muffin tins for mine and they worked well.