makes 45 bite sized tarts
4 oz. white baking chocolate, I use the 1 oz. squares
1 cup heavy whipping cream, whipped
1/2 cup sweetened condensed milk, chilled
1/2 tsp. vanilla
3 boxes Athens Mini-fillo shells
2 - 6 oz. boxes of fresh red raspberries
Rinse raspberries and lay out on paper towels to dry.
Carefully, melt white chocolate, according to package directions in the microwave or over hot water. Stir until smooth. Set aside to cool.
Whip cream until stiff peaks form. Don’t lick the beaters yet!
In another bowl, mix chilled sweetened condensed milk with vanilla and melted chocolate.
Beat on low until smooth and well blended.
Add whipped cream to white chocolate mixture and either fold it in to blend using a spatula, or you can use your mixer on low speed to gently combine all ingredients.
Spoon into shells, cover with plastic wrap and chill until closer to serving time.
Up to a few hours before serving, top each tart with one raspberry.
Arrange on a pretty plate and dust with powdered sugar or sprinkle with Wilton’s edible glitter.
~ This is a FAVORITE, these are fabulous and so EASY.
~ The shells are found in your grocer’s freezer section near the pie shells and the trays they come in are perfect to hold the tarts right up to serving time.
~ White chocolate burns easily in the microwave, keep an eye on it (she says from experience).
~ A long handled “baby’ spoon works perfectly to fill the shells.
~ Shells can be filled a day ahead. I wait until day of to add berries so they don’t weep juice.
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