Aunt Susan’s White Chocolate Raspberry Tarts

As beautiful as they are delicious, these White Chocolate Raspberry tarts will wow your guests and your taste buds! A delicate pastry cup is filled with heavenly white chocolate cream filling, and topped with tart and sweet raspberry topping, and the whole package is perfection!

These White Chocolate Raspberry Tarts are truly a show stopper. Listen, I am all about desserts that don’t look all that pretty but taste amazing. Like this Raspberry Bread Pudding or these Redneck Apple Dumplings. Sometimes pretty desserts don’t even taste good- Looking at your, fancy pastries on cruises or resort.

But these tarts? They are just are incredibly delicious as they are beautiful. They are the cutest little cups of heaven.

I can not even put into words how heavenly the White Chocolate Cream filling is. I could (and did) eat it by the spoonful. I had some leftover after filling my shells, and ate it up on graham crackers. It is somehow both light and rich, creamy and luscious. It isn’t overly sweet and frosting-y. It’s like pudding and mousse had a delicious baby.

And the raspberry topping? Oh my stars. I saved the leftovers to spoon over my tart as I ate it, because I just can’t get enough of the stuff. The many steps in this recipe might seem intimating, but don’t be afraid. The shells can be made well in advance, and both of the toppings come together quickly. These are well worth the effort, I promise.

Start by mixing up your dough. If you find the dough too sticky to work with, add a bit more flour until you can handle it without the dough sticking to your fingers.

Scoop balls of about 2-3 teaspoons of dough. Roll them smooth.

Then roll them lightly in flour.

Spray a measuring cup or a glass with cooking spray and press the dough ball into a thin circle, about 3 inches in diameter.

Like so!

Lay the dough over an upside down muffin tin. These don’t expand much at all while baking, so as long as your cups aren’t overlapping, they’ll come out just fine. You can run a knife between the cups to make sure they come out cleanly.

Don’t over bake! Remove them from the oven when they are just baaaarely beginning to brown. Let them cool and then remove onto a wire rack to cool completely. Move to the fridge or freezer when they are cool. Cups can be stored in the refrigerator for 3-4 days, and in the freezer for 2 weeks.

The raspberry topping can be prepared and stored for up to a week. Make the cream filling the day you plan to serve them, and serve the cups shortly after they are filled to avoid a soggy tart situation. Although, trusted sources tell me they are still delicious the next day, albeit a bit soggy. (It’s me, I’m my trusted source)

Heaven in a cute little pastry cup, I tell you. Make these and feel fancy AF. (AF stands for “as fun”, Grandma.)