White Chocolate And Raspberry Tarts Recipe

It’s time for another baking post and this time I wanted to do something more for Spring even though the weather isn’t acting like Spring. Sometimes it is all good to have some heavy chocolate cake but sometimes you want a quick bite and something that tames that sweet tooth. These White Chocolate Raspberry Tarts are delicious and easy to make. If you love white chocolate like me then definitely check out this recipe!

What You Will Need For The Pastry:

250g Plain Flour

110g Butter

2 Tablespoons Water

Pinch Of Salt

1 Drop of Vanilla Essence 

What You Will Need For The Filling:

40-50g Raspberries

6 Teaspoons Raspberry Jam

90ml Double Cream

185g White Chocolate

25g Butter


1. Mix together all of the pastry ingredients until it becomes a dough. It is optional to add a drop of vanilla essence but I find it gives the pastry extra flavour. 

2. Wrap the pastry in cling film and put in the fridge for twenty minutes.

3. Heat the oven to 150 degrees.

4. Roll out the pastry until it is 3mm thick. Use a circle cutter or if you don’t have a cutter use a mug, as long as it is bigger than your baking tray sections. 

4. Place the pastry into the baking tray sections then place some baking paper into each tartlette. Make sure the paper is big enough. Then fill it with baking beans or use rice. This will help the tarts keep their shape but also stop them browning. 

5. Leave to cook for 20-25 minutes then take them out of the oven and remove the baking paper and contents inside. 

6. Put the tartelettes back in the oven for another 5-10 minutes until cooked. The tarts should be cooked but not brown/too golden. 


1. I used fresh raspberries but you can use frozen. Crush them into a sieve and strain into a bowl. 

2. Once the tarts have cooled add a small amount of raspberry jam to the bottom of each tart.

3. Onto the good bit! Pour your cream into a small pan and heat until it is nearly boiling. 

4. Take the pan off the heat and add in the chocolate and butter and stir until it has all melted. 

5. Pour the mixture into the tart cases just below the edge. 

6. Add a small amount of the raspberry coulis and then swirl around with a cocktail stick or use a fork. 

7. Then place them in the fridge to set. 

Once set they are ready to eat! 

If you don’t like raspberries you can replace that with some lemon juice in the white chocolate.