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RECIPE NOTES
Caramelized White Chocolate & Raspberry Tartlets made in
Mini Round Cocottes feature buttery ginger biscuit shells layered with vibrant raspberry coulis and topped with a smooth caramelized white chocolate ganache. Gently caramelizing the white chocolate creates rich caramel notes and a deep golden colour, perfectly balanced by the bright tartness of the raspberries.
INSTRUCTIONS
Crush the biscuits and mix with the melted butter. Press the mixture into a few lined Mini Round Cocottes and chill.
Pour a spoonful of melted white chocolate over the base of each tart. This helps it stay firm when the coulis is added. Return to the refrigerator to set.
Simmer the raspberries, sugar, water and lemon juice until thickened. Set aside to cool completely.
Caramelize the white chocolate at 120°C in 10-minute intervals, stirring after each interval, until golden.
Pour the hot cream over the chocolate and add the salt. Stir until smooth.
Layer the raspberry coulis over the chilled base, then pour the filling over top. Refrigerate until set, approximately 3 hours.
Garnish with berries, mini meringues and golden pearls, then serve.
