Raspberry-White Chocolate Tartlets for Courtney

I’ve said it before, but I’m going to go ahead and say it again–food bloggers are wonderful people.  I never imagined, back when I started this blog, that I’d make so many wonderful friends in the process.  After four years of blogging, I’ve got the most amazing network of women spread all over the country.  We started out swapping recipes, sharing tips, and asking advice on kitchen gadgets and appliances.  We’ve become so much more.  You see, this post is part of a virtual baby shower Josie is throwing for our wonderful friend Courtney.  In order to make Courtney’s tartlets, I used pans Annie got me for my bridal shower one year ago.  See what I mean?  My blogging friends are an amazing circle of ladies.

I wanted to celebrate Courtney with something that would be almost as tiny and sweet as her baby girl is sure to be.  Once I wrapped my head around the idea of raspberry tartlets, I just couldn’t let it go.  I found several recipes for semisweet and dark chocolate tartlets, which I’m sure are delicious, but white chocolate just seemed so perfect for a baby shower, so I stuck with it.  I also added a hint of almond to the tartlets since raspberries and almonds are so perfect together.  The end result was quite delicious. 

Courtney, I simply couldn’t be happier for you.  You are an awesome person and will be an absolutely amazing mother.  I wish I could bring these tartlets to you in person.  For now, I hope you’ll enjoy seeing them among so many other treats lovingly made for you in your shower roundup and Josie’s

Raspberry-White Chocolate Tartlets

adapted from multiple Williams-Sonoma recipes


For the dough:

1 c. minus 2 TBSP sifted all-purpose flour

2 TBSP finely ground almonds

2 TBSP confectioner’s sugar

pinch salt

8 TBSP (1 stick) cold unsalted butter, cut into pieces

1 tsp. almond extract

up to 2 TBSP ice water

For the filling:

4 TBSP (1/2 stick) unsalted butter

6 oz. white chocolate, chopped 

1 tsp. almond extract 

3 eggs

2/3 c. granulated sugar

1 tsp. vanilla extract

2 TBSP seedless raspberry jam, warmed

1 1/2 c. fresh raspberries

confectioners’ sugar for dusting 

mint leaves, for garnish


1.  To make the dough, combine the flour, almonds, confectioners’ sugar, salt, and butter
and pulse in a food processor (or by hand, using a pastry cutter) until the mixture forms coarse crumbs about the size of peas. 
Add the almond extract and just enough water to form fine crumbs when processing.  Transfer the dough to a work surface, flatten into a disk, and chill 30 minutes.

2.  Preheat oven to 425 degrees F.  

3.  When dough is chilled, roll out on a work surface dusted with flour or confectioner’s sugar, and cut into 6 pieces large enough to fit your tartlet pans.  Fit dough into pans and cut off any overhang.  Place in the freezer for 5 minutes.

4.  When freezing time is up, remove dough from freezer.  Place tartlet pans on a baking sheet and fill with pie weights (or dried beans on top of sprayed foil).  Bake 5 minutes (shells will only be partially baked).  Set on a wire rack to cool and remove pie weights.  Reduce oven temperature to 375 degrees F.

5.  While tart shells are cooling, melt butter, chocolate, and almond extract in a double boiler until completely smooth.

6.  In a separate bowl, whisk the eggs until well blended.  Gradually whisk in sugar.  Stir in chocolate mixture, a little at a time to avoid cooking the eggs, then vanilla.

7.  Brush cooled tartlet shells with warmed raspberry jam, then divide the filling among the shells.  Bake until filling is set, about 15 minutes, placing sprayed foil over the tartlets if they brown too quickly.  (I had to tent mine at about 10 minutes).  Transfer to a wire rack to cool completely.

8.  To serve, top each tartlet with raspberries, then dust with confectioner’s sugar and garnish with mint leaves.  

***Note: These quantities (with the exception of the raspberries–I’d use more) would also work for one full-size tart.  I just thought tartlets were so much cuter for a shower!

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  1. Shawnda
    February 17, 2012 / 2:07 pm

    Definitely perfect choice for a shower! My must-make list has grown by… a lot this morning 🙂

  2. elly
    February 17, 2012 / 2:16 pm

    Kelsey, these sound so awesome. I love white chocolate with raspberries – such a great combo. And they're so cute, too!

  3. Amy
    February 17, 2012 / 4:50 pm

    I have always wanted to make mini-tarts and yet don't have the pans for them. I may have to go out and buy a few to try this recipe. Great addition to the shower!

  4. Annie
    February 17, 2012 / 4:57 pm

    Awww, I love that you used the pans I sent you 🙂 These look so perfect for a baby shower.

  5. Courtney
    February 17, 2012 / 9:34 pm

    White chocolate and raspberries are meant for each other. These look beautiful, and I can't wait to try them! You are so sweet, and I'm crossing my fingers that we'll get to meet soon.

  6. Shanon
    February 18, 2012 / 12:37 am

    These look and sound to die for. I love the little pans-I have to get some of my own. I can only imagine what these tasted like…..mmmm…white chocolate.

  7. branny
    February 18, 2012 / 1:03 am

    Those mini tarts are so cute!

  8. Ryan
    February 18, 2012 / 2:14 am

    I love mini tarts and these look beautiful! The white chocolate raspberry combo sounds delicious. I agree with some of the other, I'm inspired to invest in some mini-tart pans so I can try these!

  9. Josie
    February 18, 2012 / 2:50 am

    Love love love these. Raspberry and white chocolate are totally meant for each other. And I agree – the friendships we've made from food blogging are the best!

  10. Nikki
    February 18, 2012 / 4:51 pm

    What beautiful little tartlets! How sweet that Annie sent you those pans and you were able to use them for this shower. 🙂

  11. Tara
    February 19, 2012 / 2:56 pm

    Kelsey, you had me at raspberry-white chocolate. Beautiful job on your tartlets – please send some to CT? 😉

  12. Jessica
    February 26, 2012 / 2:39 am

    Just gorgeous!! Perfect for a baby shower.

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