These white chocolate raspberry tarts have a creamy white chocolate and cream cheese filling and are topped with fresh raspberries. So elegant and festive!
These white chocolate mini raspberry tarts are the definition of decadence. I love serving them for at everything from holiday parties to summer BBQs. The combination of the rich cream cheese filling and the fresh raspberries is indescribably good and so addicting. Seriously, good luck eating just one…
Despite their impressive appearance, they are actually quite simple to make and accessible for all skill levels! If you’re feeling a little hesitant to try your hand at making them, follow the step by step instructions and you will be golden.
How to Make White Chocolate Mini Raspberry Tarts
Making mini raspberry tarts requires a handful of simple ingredients. Below, find a rundown of the recipe before you dive in.
- Make the Tart Dough: Using an electric stand or hand mixer, cream the softened butter and sugar until it turns fluffy. Next, beat the eggs and vanilla extract into the batter, followed by the flour and baking powder.
- Bake the Tarts: Spoon about two tablespoons of batter into each tart shell and bake them for about 15 minutes. Allow the shells to cool for 10 minutes and remove them from the molds.
- Make the Filling: Melt the white chocolate. Next, use a mixer to whip the cream cheese. Combine the white chocolate and cream cheese. In a separate bowl, whip the heavy whipping cream and powdered sugar until you get stiff peaks. Finally, fold the whipped cream into the cream cheese mixture.
- Assemble the Tarts: Using a pastry bag, pipe equal amounts of the filling into each tart. Decorate the top of the tarts with a couple of raspberries and some white chocolate shavings. Enjoy immediately!
Tips for Making the Perfect Tarts
Below find a couple of tips and tricks to help you make the best mini raspberry tarts.
- Allow the tart shells to cool before removing them. To make sure your tart shells don’t break, allow them to cool for at least 10 minutes before you attempt to remove them.
- Whip the heavy cream until you get stiff peaks. For the most fluffy filling, make sure you whip the heavy cream until it reaches stiff peaks.
- Eat the tarts right away. These tarts are best eaten immediately after you assemble them. If you don’t plan to eat them right away, hold off on piping the filling until right before you serve them to make sure the cream doesn’t melt or deflate.
Storing Mini Raspberry Tarts
While mini raspberry tarts are best eaten right away, find a couple tips below to help you keep them as fresh as possible in storage.
- Refrigerator: If you want to prep the tarts an hour or two ahead of serving, keep them in an airtight container in the refrigerator. They will likely turn a bit soft, but this will keep the filling from melting.
- Freezer: If you want to prep the shells ahead of time and assemble the tarts later, place them on a baking sheet lined with parchment paper. Next, pop the baking sheet in the freezer uncovered for a couple of hours. Transfer the shells to a freezer-safe bag and store them for up to 3 months. To thaw them, place them in the refrigerator for a couple of hours.
Should I grease the tart shell molds before baking?
Since there is so much butter in the batter, you don’t need to grease the tart shells unless the tart pans that you are using require it.
How should I remove the tarts from the mold?
To remove the tarts from the mold, allow them to cool for about 10 minutes first. Next, hold the molds upside down over your over hand and gently press on the sides of the mold until the tarts slide out.
How do I prevent my tarts from turning soggy?
To prevent your tarts from turning soggy, fill them right before you plan to serve. This will not only prevent them from turning soft, but it will also ensure the filling doesn’t deflate.
How should I store mini raspberry tarts?
Store leftover tarts in an airtight container in the fridge for up to a couple hours. Any longer and they will turn soggy and lose their shape.
Where can I find tart pans?
You can find tart pans at most retail stores. Bed, Bath, & Beyond tends to have them, but if you can’t find them you can always go on Amazon.
Other Tarts Recipes to Try:
- Quick Apple Tarts Recipe – Puff pastry apple tarts
- Puff Pastry Pear Tartlets – Easy sliced pear puff pastry tarts
- Chocolate Hazelnut Tart – Decadent chocolate tart
- Fresh Fruit Tart – Classic fruit tart with cream cheese filling
This recipe was contributed by my friend Olga, founder of the blog olgasflavorfactory.com. Make some time to visit her site if you haven’t yet. She’s an amazing baker!
“In our family, we love sharing all sorts of cookies, pastries, pies and yeast breads with family, friends, neighbors and co-workers. My mom started this thoughtful practice when I was still a little girl and to this day, bakes up more than a dozen varieties every holiday season. I have continued this wonderful tradition and now have my two little boys helping me, which makes it so much more meaningful.”
- 1 1/4 cups Unsalted Butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1 tsp baking powder
White Chocolate Filling
- 16 oz cream cheese softened at room temperature
- 11 oz white chocolate melted
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 2 pints fresh raspberries
- white chocolate shavings
- Preheat the oven to 350°F. Using an electric stand or hand mixer, cream the softened butter and sugar for about 3 minutes or until it's light and fluffy.
- One at a time, beat the eggs into the mixture, followed by the vanilla extract. In a separate bowl, whisk the flour and baking powder together and add it into the batter. Beat to combine.
- Distribute about 2 tablespoons of the batter into each mold of a tart shell pan. Bake the tarts for 15 minutes, or until they turn golden brown. Let them cool for 10 minutes. Remove the shells and set them aside.
White Chocolate Filling
- Using a double boiler or microwave, melt the white chocolate. Using a mixer, whisk the cream cheese until smooth. Next, pour the melted white chocolate into the cream cheese and mix to combine.
- In another bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. You can use a mixer or whisk it by hand.
- Gently fold the whipped cream into the cream cheese and white chocolate mixture. The final product should have a thick consistency that is very fluffy and tender.
Have you ever tried freezing these after you fill them?
Hey Dawn, I haven't tried freezing them filled but they can stay refrigerated for about a week in a sealed container. Enjoy