Raspberry White Chocolate Tartlets
What you'll need
Heavy Whipping Cream
Barry Callebaut Ultimate White Chocolate Chips 1M (00257055)
Apple Valley 4" Tart Shell Sweet (02447606)
Dawn Exceptional™ Raspberry Filling with seeds Pouchpak (01294321)
Directions
WORKING METHOD
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.
Load More Reviews
Raspberry White Chocolate Tartlets
Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close
 | © 2018 Dawn Food Products, Inc. Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA |
© 2022 Dawn Food Products, Inc.
Stay Informed
Access our industry research, consumer trends, and business tips, without leaving your inbox