White Chocolate, Condensed Milk, and Raspberry Tarts

White chocolate tarts with condensed milk and raspberries are a delicious dessert that combines the sweetness of chocolate with the tartness of raspberries. Here’s how to make them.

Ingredients

• 200 g of white chocolate
• 120 g of condensed milk
• 2 large eggs
• 50 g of butter
• 100 g of all-purpose flour
• 1 teaspoon of vanilla extract (optional)
• 1 pinch of salt
• 100 g of fresh or frozen raspberries
• Icing sugar (to decorate)

Preparation

1. Preheat the oven to 180 degrees C and butter some muffin tins or use paper liners.
2. Melt the white chocolate in a double boiler or in the microwave, being careful not to overheat it. When it’s almost completely melted, add the butter and stir until smooth.
3. In a bowl, beat the eggs with a pinch of salt until frothy, then incorporate the condensed milk and vanilla extract if you’re using it.
4. Combine the melted white chocolate with the egg and condensed milk mixture, stirring gently.
5. Add the flour, sifting it to avoid lumps, and mix until you have a smooth batter.
6. Pour the batter into the prepared tins, filling them to about 2/3.
7. Add some raspberries to each tart, pressing them lightly into the batter.
8. Bake in the preheated oven for about 15-20 minutes or until the edges are golden but the center is still slightly soft.
9. Let cool slightly before removing the tarts from the tins.
10. Dust with icing sugar before serving for a sweet finish.

You can serve these tarts with a scoop of vanilla ice cream or with some whipped cream, or, following Italian tradition, you could pair with a lemon juice-tartened custard, which goes well with the sweetness of the white chocolate and the taste of the raspberries.