Tartelettes with white chocolate and raspberries

Course Pastry
Servings 6 pieces


  • 6 pcs tartelette cakes 5-7 cm diameter
  • 40 g Frambozen
  • 180 g Chocolade white
  • 20 g Boter
  • 90 ml Room
  • 6 tsp. Frambozenjam


  • Prepare the raspberries and press them through a sieve to remove the seeds. Put away.
  • Put the white chocolate and butter in a refractory bowl. Bring the cream to a boil in a saucepan. Pour the hot cream directly over the chocolate and butter and stir with a petula until it is a smooth, shiny mass.
  • Spoon the raspberry jam directly into the tartelette molds. Then carefully pour the ganache on it. It has to come almost to the edge of the molds.
  • Spoon a little raspberry coulis in the middle of each tart, no more than half a teaspoon. From there, pull a spiral over the top with the tip of a knife or stick. Put the tartelettes carefully in the refrigerator and let them stiffen. Remove them at least 30 minutes before serving.
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