These white chocolate raspberry tarts have a delicate, sandy texture and are filled with a creamy, decadent white chocolate and cream cheese filling. They look so elegant and festive and you can even do most of the work in advance.
Preheat the oven to 350F. In a mixer whisk butter with sugar. Whisk until light and fluffy, for about 3 minutes.
Add eggs, one at a time, mixing until smooth and then add the vanilla. Whisk the flour and baking powder in a medium bowl and then add to the batter. Mix to combine.
Distribute about 2 Tablespoons of the batter evenly into the tart shells. Bake tarts for about 15 minutes or until golden brown. Let them cool for 10 minutes. Remove them from the shell. For help on removing the tarts, see the Tips section above.
White Chocolate Filling
Melt the white chocolate and let it cool slightly. You can use a double boiler or a microwave. Using a mixer, whisk the cream cheese until it has a smooth consistency. Pour in the melted white chocolate 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 in 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.
Pipe out the white chocolate filling into the center of the tarts. I used my favorite 1M Wilton piping tip. Garnish the top of the tarts with raspberries and white chocolate shavings.