Valentines Day is fast approaching and I bet you’re still deciding what to make for that romantic three course meal you’ve been planning. Well don’t panic, I’ve got dessert covered! These beautiful White Chocolate & Raspberry Tartlets are going to seriously wow your partner and they’ll love you forever, I promise!
Here is what you will need to make 6 tartlets. Because lets face it, you’re not going to eat just the one…
For the Gluten Free Pastry
- 150g Doves Farm Gluten Free Plain Flour
- 50g Gram Flour
- 100g Unsalted Butter, Cubed
- 1/2 tsp Caster Sugar
- Pinch Salt
- 1 Egg
- 4 tbsp Cold Water
(Alternatively, you can use non gluten free or shop bought pastry.)
For the Filling/Decoration
- 2 Egg Yolks
- 2 tbsp Caster Sugar
- 240ml Double Cream
- 80g White Chocolate, Roughly Chopped
- Large Punnet of Raspberries
- 6 x 10cm Loose bottomed tart tins
White Chocolate & Raspberry Tartlets Recipe
First we need to make the pastry. In a food processor, add the flours, cubed butter, sugar & salt and pulse until it resembles fine breadcrumbs. (If you don’t have a food processor, tip the ingredients in a large bowl and rub between your thumb and forefingers until the same result is achieved.)
Now beat the egg with the water and gradually add it to the flour mixture. With normal pastry you would only add enough to just bring the pastry together – but with gluten free, it should be a little wetter/sticky. (This is because gluten free flours soak up more moisture than wheat flours.)
Wrap up in cling film, flatten into a disc and refrigerate for at least 30 minutes.
Preheat your oven to 190°C/Fan 170°C.
When the pastry is chilled, on a lightly floured surface, roll out to approx 3mm thick and cut out 6 rounds that are large enough to cover the base & sides of your tart tins. Carefully press them into the tins, trim any rough edges then pop back into the fridge to chill again for 10-15 minutes.
Prick the bases lightly with a fork then scrunch up pieces of baking/parchment paper and place them into the tins. Fill with baking beans and bake in the centre of the preheated oven for 10 minutes.
Remove the paper & beans, then bake for another 5 minutes until golden and cooked. Allow to cool in the tins whilst we get on with the filling.
For the Filling
In a glass bowl set over a pan of barely simmering water, gently heat 60ml of the double cream.
In a separate large bowl, whisk the egg yolks and the sugar until thick and pale.
Add the hot cream to the egg mixture and stir well. Place the bowl back over the pan of barely simmering water and keep stirring until the mixture thickens slightly and coats the back of a wooden spoon.
Pour the mixture over the white chocolate and leave for 2 minutes to melt. Then stir until smooth and allow to cool.
Meanwhile, gently whip the remaining double cream until stiff peaks form. Then carefully fold this into the chocolate mixture.
Fill each pastry case with the filling and allow to set in the fridge for at least 1 hour. When you are ready to serve, top with fresh raspberries and sprinkle with a dusting of icing sugar to finish.
These White Chocolate & Raspberry Tartlets really are beautiful, not only to the eyes but the taste buds too! I have always adored white chocolate and it just works so perfectly together with the sharpness of the raspberries. Plus there’s the added bonus of it being gluten free, so those of you who suffer from coeliac disease need not miss out!
I hope you all have a wonderfully romantic Valentines Day my lovelies.
Until next time!