Bite sized tarts are a great dessert when you want to make something that can be served to a crowd without requiring utensils. The downside to making mini tarts is that the crusts take a bit of extra effort to put together, since you need to shape each one individually instead of rolling out one large crust, but the look of the finished tarts makes that extra effort well worth it. These Raspberry & Cookie Butter Tarts are mini tarts that are filled with a cookie butter ganache, made with Biscoff and white chocolate. The filling is wonderfully addictive and extremely easy to make, so you make up for the extra crust work with exceptionally easy assembly.
The tarts are made with a buttery homemade pastry. They are cut out with a small round or fluted cutter, then pressed into mini muffin pans. If you want to streamline your tart-making, some grocery stores carry pre-made mini tart shells that can also be used and will save you quite a lot of time.
The ganache for the filling of these tarts is made with just two ingredients: Biscoff cookie butter (or a similar cookie butter) and white chocolate. Be sure to use high quality white chocolate, not “candy coating” or other white chocolate-like products made with vegetable oils and not real cocoa butter. The candy coatings may have a similar flavor to white chocolate, but they have a lot of extra sugar and don’t have the same melting abilities as cocoa butter. You’ll get a ganache with a velvety smooth melt and creamy consistency only by using quality white chocolate. The cookie butter is sweet, but it has a slight spiciness to it and it doesn’t become overly sweet when you add in the white chocolate. Still, raspberries have a bright sweetness that adds a little bit of contrast to the rich ganache and finishes these tarts off perfectly.
The tarts should be stored covered at room temperature and should be eaten within two days of assembly. If you don’t intend to eat your tarts right away, don’t add the berries until shortly before serving.
Raspberry & Cookie Butter Tarts
1 cup plus 2 tbsp all purpose flour
1 tbsp sugar
1/4 tsp salt
6 tbsp butter, cold and cut into a few pieces
3-4 tbsp ice water
1 batch Cookie Butter Ganache (recipe below)
approx 36 fresh raspberries
Make the tart shells: In a large bowl, whisk together flour, sugar and salt. Rub in butter with you fingertips until the mixture is sandy and no pieces larger than a big pea remain. Add ice water and stir with a fork until the dough starts to come together into a ball. If dough is too sticky, add a little extra flour. If dough is too dry to come together easily, add a little extra water. This can also be done in the food processor.
Transfer dough to a sheet of plastic wrap or a small plastic bag and flatten into a disc. Chill for 30 minutes in the refrigerator.
Preheat oven to 375F.
Divide the dough into three equal pieces. Working with one piece at a time, roll out the dough on a lightly floured surface until it is about 1/8-inch thick. Use a 2-inch (approximate) round cookie cutter to cut four circles out of each piece of dough. Press into a mini muffin tin. Cut off any excess pastry. Repeat with remaining dough until the mini muffin pan is full.
Dock the base of the tarts with a fork, line with small pieces of parchment paper and fill with beans, rice or pie weights.
Bake for 10 minutes, then remove the pie weights and bake for 12-16 more minutes, or until golden brown. Allow to cool completely before filling.
To fill: Fill a pastry bag, or a ziploc bag with the corner snipped off, and fill with Cookie Butter Ganache. Pipe a generous tablespoon or so of ganache into each tart.
Top tarts with three raspberries each.
Cookie Butter Ganache
1 cup creamy cookie butter
4 oz white chocolate, chopped
In a small, microwave-safe bowl, melt the white chocolate at medium power, stirring frequently with a fork until it is smooth. Add melted white chocolate to cookie butter and stir with a spatula until ingredients are completely combined. Set aside.