White Silk Tartlets with Fresh Berries


Raspberries and blueberries bring a taste of summertime to these White Silk Tartlets.

White Silk Tartlets with Fresh Berries
Yield: 12 tartlets
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  1. 6 ounces white chocolate, chopped
  2. ⅓ cup heavy cream
  3. 1 cup unsalted butter
  4. ¾ cup sugar
  5. 2 tablespoons sour cream
  6. 1 teaspoon vanilla extract
  7. 2 eggs
  8. Tartlet Shells (recipe follows)
  9. 1 (6-ounce) container blueberries
  10. 1 (6-ounce) container raspberries
  11. Garnish: melted white chocolate, fresh mint sprigs
  1. 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 electric mixer at medium-high speed, beat the butter and sugar until smooth, about 10 minutes.
  2. 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.
  3. 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.
TeaTime Magazine https://www.teatimemagazine.com/
Tartlet Shells
Yield: 12 tartlet shells
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  1. 3 cups all-purpose flour
  2. ¼ cup plus 2 tablespoons sugar
  3. ½ teaspoon salt
  4. 9 tablespoons cold unsalted butter, diced
  5. ⅓ cup plus 2½ tablespoons ice-cold water
  1. In the work bowl of a food processor, combine the flour, sugar, and salt; pulse to combine. Add the butter to the flour mixture; pulse until mixture is crumbly, about 20 seconds. Gradually add the water in a slow, steady stream until mixture forms a dough. Turn the dough out onto a sheet of plastic wrap. Shape the dough into a large disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  2. On a lightly floured surface, roll the dough to ⅛-inch thickness. Using a 4-inch square cutter, cut 12 squares; press dough into 3-inch-square tartlet pans; prick the bottoms of the tartlet shells with a fork. Bake for 8 to 10 minutes, or until golden brown.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime May/June 2009


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