(for crust)
3/4 cup all purpose flour
4 t sugar
1/2 t salt
1/4 cup chilled unsalted butter, cut into 1/2" cubes
1 1/2 t minced crystallized ginger
1 T ice water
1 T raspberry preserves, stirred to loosen
(filling)
6 T heavy whipping cream
1 oz. high-quality white chocolate, chopped
2 large egg yolks
1/4 t vanilla extract
2 t sugar
(topping)
fresh raspberries
>how to make<
(for crust)
*Blend flour, sugar, and salt in processor.
*Add butter and ginger, using on/off turns, process until mixture resembles coarse meal.
*Add 1 T ice water and blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dray.
*Gather dough into ball, divide in half.
*Flatten each half into disk and wrap in plastic.
*Chill until firm about 1 hour.
*Roll out dough disks on lightly floured surface to 6" rounds.
*Press 1 round into 4 1/2" diameter tartlet pan with removable bottom.
*Trim dough overhang to 1/2", fold in, pressing to form double thick sides.
*Repeat with remaining dough round.
*Pierce over bottom of each crust.
*Cool completely.
*Reduce oven temperature to 350 degrees.
*Preheat oven to 375 degrees.
*Bake crusts until golden, piercing with fork of crusts bubble, about 25 minutes.
*Transfer to rack, immediately spoon 1/2 T preserves over bottom of each crust.
*Cool completely.
*Reduce oven temperature to 350 degrees.
(for filling)
*Bring cream to simmer in heavy medium saucepan.
*Remove from heat, add white chocolate and whisk until melted.
*Whisk egg yolks and vanilla in medium bowl.
*Slowly whisk cream mixture into yolk mixture to blend well.
*Divide custard between crusts.
*Bake tartlets until centers are just set, about 20 minutes
*Cool on rack.
*Chill tartlet overnight.
*Preheat broiler.
*Sprinkle each tartlet with 1 t sugar.
*Broil just until sugar melts and browns, covering crusts with foil to preheat burning, about 2 minutes.
*Refrigerate tartlets until cold, at least 1 hour and up to 3 hours.
*Remove pan sides from tartlets.
*Arrange raspberries around edge of tartlets.
-serves 2-
Note: I adopted this recipe from "bon appetit desserts".
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