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Raspberry and White Chocolate Crème Brûlée Tarts

2023-02-20 - Written by: Emilia B. Bottomley

dessert tart raspberry white chocolate

Raspberry and White Chocolate Crème Brûlée Tarts

A creative twist on the classic crème brûlée, featuring a raspberry and white chocolate filling in a flaky pastry crust.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1 egg, beaten
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 cup heavy cream
  • 1 cup fresh raspberries
  • 1/2 cup white chocolate chips

Instructions

Make the Pastry Dough

  1. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
  2. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
  3. Gradually pour in the beaten egg, stirring with a fork until the dough comes together in a ball.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

  1. In a medium saucepan, whisk together granulated sugar, egg yolks, and heavy cream.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
  3. Remove from heat and stir in the fresh raspberries.
  4. Allow the filling to cool to room temperature.

Assemble the Tarts

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thickness.
  3. Cut out circles of dough using a cookie cutter or the rim of a glass.
  4. Spoon a small amount of the cooled filling onto one half of each circle, leaving a 1/2-inch border around the edges.
  5. Fold the other half of the pastry over the filling and press the edges to seal.
  6. Use a fork to crimp the edges and create a decorative border.

Bake the Tarts

  1. Place the tarts on a baking sheet lined with parchment paper.
  2. Brush the tops with a little bit of heavy cream and sprinkle with granulated sugar.
  3. Bake for 20-25 minutes, or until the pastry is golden brown.

Finish with White Chocolate

  1. Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
  2. Allow the tarts to cool slightly before drizzling with the melted white chocolate.

Serve

  1. Refrigerate the tarts for at least 30 minutes to allow the filling and pastry to set.
  2. Just before serving, sprinkle a pinch of confectioners' sugar over the top of each tart.
  3. Serve chilled, garnished with fresh raspberries if desired.