Description

Indulge in these delightful Raspberry & White Chocolate Tartlets that are perfect for any occasion. A buttery crust filled with creamy white chocolate and topped with fresh raspberries, these mini treats are a burst of flavor in every bite.

Ingredients

Pie Crust:

1 sheet refrigerated pie crust (or homemade tart dough)

White Chocolate Filling:

1/2 cup heavy cream
6 oz white chocolate, chopped
1 teaspoon vanilla extract

Toppings:

1 cup fresh raspberries
Powdered sugar for garnish (optional)

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Instructions

Preheat Oven: Preheat oven to 375°F.
Prepare Crust: Unroll pie crust, cut into circles larger than tartlet pans, press into pans, prick with fork, and bake until golden brown.
Make Filling: Heat cream, add white chocolate, stir until smooth, mix in vanilla.
Assemble: Fill tartlet shells with white chocolate filling, top with raspberries.
Chill: Refrigerate tartlets for at least 1 hour to set.
Serve: Dust with powdered sugar before serving if desired.

Notes

You can use frozen raspberries, but thaw and pat dry first.
Tartlets can be made a day ahead and stored chilled.