Raspberry White Chocolate Tartlets

What you'll need



Bake tart shells according to manufacturer’s instructions. Let cool completely. Reserve.

Using a non-reactive pan, bring 680g heavy cream to a boil.  Pour over 1363g of white chocolate, cover with plastic wrap, and let set for 2 minutes.  Whisk to combine.  This step can be done in advance; ganache can be stored in the cooler and melted in microwave when needed.  Place tart shells on a flat sheet tray lined with parchment, pipe warm prepared white chocolate ganache into shells.  Pipe little dollops of raspberry filling on top, swirl with a toothpick and place in cooler to set up. 

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Raspberry White Chocolate Tartlets

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