Raspberry and White Chocolate Tartlets

Ingredients

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

Instructions

Make the Pastry Dough

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

Roll Out the Dough

1. On a lightly floured surface, roll out chilled pastry dough to a thickness of about 1/8 inch.
2. Cut into small squares, about 3 inches per side.

Assemble the Tartlets

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together white chocolate chips and granulated sugar.
3. Place a tablespoonful of raspberry jam in the center of each pastry square.
4. Top with a few fresh raspberries.
5. Fold dough over filling to form a triangle or square shape, pressing edges to seal.

Bake the Tartlets

1. Brush tops with beaten egg for glazing.
2. Arrange tartlets on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes or until golden brown.

Serve

1. Allow tartlets to cool completely on a wire rack.
2. Dust with powdered sugar before serving.

Enjoy your delicious Raspberry and White Chocolate Tartlets!