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.