Ingredients
Method
Prepare the Tart Dough:
- In a food processor, combine flour and sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Mix the egg yolk with ice water in a small bowl, then drizzle over the flour mixture. Pulse until the dough begins to clump together.
- Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Bake the Tart Shells:
- Preheat your oven to 375°F (190°C).
- Divide the chilled dough into six equal portions and press each portion into individual tartlet pans. Prick the bases with a fork to prevent puffing.
- Bake the tart shells for 12–15 minutes, or until golden brown. Remove from the oven and let them cool completely.
Spread the Raspberry Jam:
- Once the tart shells are cool, spread a thin layer of raspberry jam on the base of each tartlet.
Prepare the White Chocolate Filling:
- Melt the white chocolate in a double boiler or a heatproof bowl set over simmering water. Stir until smooth.
- Remove from heat and slowly whisk in the heavy cream until combined and creamy.
Assemble the Tartlets:
- Pour the white chocolate mixture over the raspberry jam layer in each tart shell, filling to the brim.
- Refrigerate for at least 2 hours, or until the filling is set.
Garnish and Serve:
- Before serving, garnish each tartlet with a sprinkle of chopped pistachios and fresh raspberries. Serve chilled.
Notes
-
- Make-Ahead Tip: The tart shells and filling can be prepared up to 2 days in advance. Store them separately and assemble just before serving.
- Customizations: Swap raspberry jam with strawberry or apricot jam for a different fruity twist.
- Storage: Store assembled tartlets in an airtight container in the refrigerator for up to 3 days.