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
Ingredients:
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
Directions:
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.