Ingredients
**For the Tart Shells:**
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg yolk
– 1-2 tablespoons ice water
**For the Raspberry Filling:**
– 2 cups fresh raspberries
– 1/2 cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch
**For the White Chocolate Ganache:**
– 1 cup white chocolate chips or chopped white chocolate
– 1/2 cup heavy cream
**For Garnish:**
– Fresh raspberries
– Pumpkin seeds (optional)
– Powdered sugar (optional)
Preparation
**1. Prepare the Tart Shells:**
1. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough begins to come together. If needed, add ice water 1 tablespoon at a time until the dough holds together when pinched.
4. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles and press them into tart pans or a muffin tin.
6. Prick the bottoms of the tart shells with a fork. Bake for 12-15 minutes, or until golden brown. Let them cool completely.
**2. Prepare the Raspberry Filling:**
1. In a saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch.
2. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.
3. Remove from heat and let the filling cool completely.
**3. Prepare the White Chocolate Ganache:**
1. In a heatproof bowl, combine the white chocolate chips and heavy cream.
2. Microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
3. Let the ganache cool slightly before using.
**4. Assemble the Tarts:**
1. Spoon the raspberry filling into the cooled tart shells, spreading it evenly.
2. Pour the white chocolate ganache over the raspberry filling, smoothing the top.
3. Refrigerate the tarts for at least 1 hour to set the ganache.
**5. Garnish and Serve:**
1. Garnish each tart with fresh raspberries and a sprinkle of pumpkin seeds if desired.
2. Dust with powdered sugar before serving for an elegant touch.
Enjoy your beautiful and delicious Raspberry White Chocolate Tarts! These tarts are perfect for any special occasion and are sure to impress your guests.