Tuesday, August 11, 2015

Celebrating Raspberry Tart Day with Driscoll’s…Featuring Lemon-White Chocolate Raspberry Tartlets #raspberrydessert #spon

Did you know August 11th is National Raspberry Tart Day? To celebrate this annual event, I’m partnering with my friends at Driscoll’s to share a recipe for simple and delicious Lemon-White Chocolate Raspberry Tartlets. Raspberries and lemon are perfect flavor partners – tart, juicy raspberries combine perfectly with lemon’s bright citrus flavor. These tartlets are individually portioned for easy eating. To save time, they feature frozen tart shells. If you prefer, you can certainly make your own tart shells using your favorite pie crust recipe -- but using pre-made tart shells saves lots of time and yields great results.
My tartlets are filled with a fluffy lemon-infused white chocolate mousse, then topped with a generous amount of gorgeous juicy, red Driscoll’s raspberries. I pre-baked the tart shells and made the quick mousse the night before, then assembled the tartlets the next day to treat my work team to a Friday afternoon snack! Even if you don’t bake, I promise you’ll be able to make these easy-to-assemble raspberry tartlets. They also make a perfect kitchen project if you have young bakers in your house.

Lemon-White Chocolate Raspberry Tartlets
a Weekend Gourmet Original
Ingredients (makes 8 tartlets):
  • 8 frozen mini tart shells
  • 2 small containers Driscoll’s organic raspberries
For the mousse filling:
  • 1 small container French vanilla non-dairy topping, thawed
  • 8 ounces lemon-flavored Greek yogurt
  • Zest of 1 lemon
  • ½ tsp. lemon extract
  • 4 ounces good-quality white chocolate, broken into small pieces 
  • 2 tbs. whipping cream

Step 1: Bake tart shells per package directions. Carefully remove the cooked tart shells from their aluminum pans by turning them over onto the baking sheet. Cool the tartlet shells for at least 30 minutes. While they cool, make the mousse. Add the non-dairy topping, yogurt, lemon zest, and extract to a large mixing bowl.Combine the white chocolate and whipping cream in a small bowl. Microwave for 2 minutes, stirring once halfway during the cooking process. Stir until the white chocolate melts completely into the cream. 
Step 2: Pour the white chocolate ganache into the bowl with the mousse ingredients. Whisk until completely combined and fluffy. Refrigerate the mousse until you're ready to assemble the tarts – at least 30 minutes, up to overnight.
Step 3: When ready to serve, spoon or pipe approximately 1/3 cup of the lemon-white chocolate mousse into the cooled tart shells. Top with raspberries in a circular pattern, base side down. Sprinkle with powdered sugar, if desired, and serve.
These individual treats are a perfect bite of Summer! They feature flaky pastry, fluffy lemon-infused mousse, and a burst of raspberry goodness in every bite. The color is absolutely gorgeous, and the flavor is the perfect combination of sweet and tart. Don’t want to heat your oven on a hot Summer day? Simply substitute a package of store-bought graham cracker mini tart shells, and these treats will be ready to eat lickety split!
Disclosure: Driscoll’s provided me with product coupons and a Whole Foods gift card to facilitate this article. As always, all opinions are solely mine.

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