My love of anything raspberry is demonstrated yet again in this pretty fuss-free recipe that is not difficult at all to make but looks pretty impressive just the same. The recipe uses frozen puff pastry for the tart shells and a very straight-forward shortcut method for making a simple white chocolate mousse for the filling. We served them at dinner a couple of days ago to some very appreciative guests.
1 one pound package frozen puff pastry (2 sheets)
Cut each sheet into 6 pieces and fit the pastry into 12 greased muffin tins. Poke several holes in the bottom and sides of the pastry in the muffin tins with a fork to prevent too much puffing of the pastry as it bakes. Bake at 375 degrees F for about 15 minutes or until the shells turn a nice golden brown. Set aside on a wire rack to cool completely.
2 cups fresh or frozen raspberries
½ cup sugar
¼ cup cold water
1 ½ tsp corn starch
Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.
White Chocolate Mousse Filling
Heat 1/4 cup whipping cream in a small saucepan over medium low heat. Slowly melt in 2 cups white chocolate chips. Remove from heat and allow to cool to lukewarm.
Whip 1 1/2 cups whipping cream to firm peaks with 3 tbsp powdered sugar.
Fold the melted chocolate into the whipping cream in 3 portions. Chill well before piping or spooning the filling into the shells and topping with the raspberry compote to serve.