Caramelised White Chocolate & Raspberry Tartlets

DIFFICULTY
Easy Easy
PREP TIME
Under 2 Hrs. Under 2 Hrs.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
2-4 2-4
Caramelised White Chocolate & Raspberry Tartlets
Buttery ginger biscuit tartlets layered with raspberry coulis and caramelised white chocolate ganache.
Main INGREDIENTS
  • Chocolate
Ingredients
Method

Ingredients

Base:
  • 500g Biscoff biscuits or ginger biscuits
  • 200g butter, melted
  • 60g white chocolate, melted
  • Raspberry coulis
  • 500g frozen raspberries
  • 80ml caster sugar
  • 60ml water
  • 30ml lemon juice
White chocolate filling:
  • 500g white chocolate
  • 250ml double cream, heated
  • 1/3 teaspoon salt

  • Method

  • 1
    Crush biscuits and mix with melted butter. Press into lined Le Creuset Stoneware Petite Casseroles and chill.
  • 2
    Pour a spoon of melted white chocolate onto the base of the tarts - this helps it stay firm when the coulis is added - and return to the fridge to set.
  • 3
    Simmer raspberries, sugar, water and lemon juice until thickened. Cool completely.
  • 4
    Caramelise white chocolate at 120°C in 10-minute intervals, stirring each time until golden.
  • 5
    Pour hot cream over chocolate and salt. Stir until smooth.
  • 6
    Layer raspberry coulis over the chilled base, pour over filling and refrigerate until set, approximately 3 hours.
  • 7
    Garnish with berries, mini meringues, golden pearls and then serve.
 
Caramelise chocolate slowly, stirring frequently to achieve a deep golden colour without burning.
 
 
Le Creuset

Tools for perfection

Stoneware Coupe Dinner Plate Stoneware Coupe Dinner Plate
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Stoneware Coupe Dinner Plate
27 cm
$40.00
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Small Baking Tray Small Baking Tray
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Small Baking Tray
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