A delicious recipe for white chocolate & raspberry tartletsEach of these tartlets provide an irresistible mouthful of chocolate and berries – and make a really impressive, special display for Afternoon Tea Week celebrations. The recipe uses Raspberry Conserve but the flavours will work equally well with other Bonne Maman red fruit varieties such as Strawberry & Wild Strawberry, Strawberry & Rhubarb or just pure Strawberry. Cooks tips:
- To prepare ahead, complete the filled filo tartlets and freeze. Stir the fruit into the conserve about 2 hrs before needed and chill. Thaw the tartlets in the fridge for 20 mins, top with fruit and serve.
- If you don't want to make the tartlets, spoon the conserve into small shot glasses, top with the mousse as above and chill to set.
- If you don't have dariole moulds to shape the tartlets, use scrunched up balls of kitchen foil.
Content continues after advertisements