Raspberries and blueberries bring summertime to this sweet dessert.
Downloads:White Silk Tartlets with Fresh Berries Recipe
6 ounces white chocolate, chopped
1/3 cup heavy cream
1 cup unsalted butter
3/4 cup sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
2 large eggsTartlet Shells
(see Download for recipe)
1 (6-ounce) container blueberries
1 (6-ounce) container raspberries
Garnish: melted white chocolate, fresh mint sprigs
• In a small saucepan over low heat, combine the white chocolate and cream, and stir until chocolate is melted. Let the mixture
cool to room temperature. In a medium bowl and using an electricmixer at medium-high speed, beat the butter and sugar until
smooth, about 10 minutes.
• Add the melted chocolate mixture to the butter mixture, and beat until combined. Add the sour cream and
vanilla extract, and continue beating. Add the eggs one at a time, beating well after each addition.
• Spoon the cream into a pastry bag fitted with a round tip. Pipe cream into the prepared Tartlet Shells. Top with
blueberries and raspberries. Garnish with melted white chocolate and a sprig of fresh mint, if desired.