WHITE CHOCOLATE-RASPBERRY CRèME BRûLéE TARTLETS
Categories Berry Chocolate Dairy Fruit Dessert Bake Valentine's Day Raspberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- For crusts:
- Blend flour, sugar and salt in processor. Add butter and ginger and process using on/off turns until mixture resembles coarse meal. Add ice water and blend until moist clumps form. Gather dough into ball and divide into 2 pieces. Flatten each into disk and wrap in plastic. Chill until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 375°F. Roll out each dough disk on lightly floured surface to 6-inch round. Press into each of two 4 1/2-inch tartlet pans with removable bottoms. Trim overhang to 1/2 inch. Fold overhang in, pressing to form double-thick sides. Pierce crusts all over with fork. Freeze 15 minutes. Bake crusts until golden, piercing with fork if crusts bubble, about 25 minutes. Transfer to rack. Immediately spoon 1/2 tablespoon preserves over bottom of each crust. Cool completely. Reduce oven temperature to 350°F.
- For custard:
- Bring cream to simmer in heavy medium saucepan. Remove from heat, add white chocolate and whisk until melted. Whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks to blend well. Divide custard between crusts. Bake tartlets until center is just set, about 20 minutes. Cool on rack. Chill tartlets overnight.
- Preheat broiler. Sprinkle each tartlet with 1 teaspoon sugar. Broil just until sugar melts and browns, covering crusts with foil to prevent burning, about 2 minutes. Refrigerate tartlets until cold, at least 1 hour and up to 3 hours. Arrange raspberries around edge of tartlets.
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Amani Daniels
[email protected]I would not recommend this recipe.
Ashe Zerihun
[email protected]These tartlets are too sweet for my taste.
Rana Kashif
[email protected]I followed the recipe exactly, but my tartlets didn't look as beautiful as the ones in the pictures.
J Strizzy
[email protected]I'm not sure if I did something wrong, but my tartlets didn't turn out as creamy as I expected.
Feezan Hameed
[email protected]These tartlets are a bit pricey to make, but they're worth every penny.
Isa Cunha
[email protected]I think I'll try making these tartlets with different types of berries next time.
Abadul Haqk
[email protected]I made these tartlets for a party and they were a huge hit. Everyone loved them!
MK Naeem
[email protected]These tartlets are so easy to make, even for a beginner baker.
Yeasin Miah
[email protected]I'm not a fan of crème brûlée, but I loved these tartlets. The raspberry filling was the perfect balance of tart and sweet.
Francis Trudeau
[email protected]I'm definitely going to make these tartlets again. They're so good!
Divinest Beats
[email protected]These tartlets are perfect for a special occasion dessert.
KRISTAL LICKERS
[email protected]I accidentally overcooked the sugar topping on my tartlets, but they still tasted delicious.
Mis Moushumi
[email protected]I didn't have any fresh raspberries on hand, so I used frozen raspberries instead. They worked just fine.
Js Hunter
[email protected]These tartlets were a bit more time-consuming to make than I expected, but they were definitely worth the effort.
Carmiya Ray
[email protected]I'm not a big fan of white chocolate, but I was pleasantly surprised by how well it paired with the raspberries in this recipe.
Mvelo Bukhosini
[email protected]I love the presentation of these tartlets! They look so elegant and sophisticated.
Masud Ahmeed
[email protected]This white chocolate raspberry crème brûlée tartlets recipe was a hit with my family! The combination of the creamy custard filling, tangy raspberries, and crispy caramelized sugar topping was divine.