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White Chocolate and Raspberry Cake Tartlets

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White Chocolate and Raspberry Cake Tartlets
  • Prep 15 min
  • Total 1 hr 35 min
  • Servings 24
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Instead of pie pastry, these elegant tartlet shells are made with gluten-free cake mix.
Oct 25, 2017

Ingredients

  • 1 box (425 g) Betty Crocker™ Gluten Free Golden Cake Mix
  • 8 oz (250 g) finely chopped white chocolate
  • 4 tsp (20 mL) unsalted butter, cubed
  • 1/3 cup (75 mL) 35% whipping cream
  • 2 cups (500 mL) fresh raspberries

Steps

  • 1
    Preheat oven to 325˚F (160˚C). Line two 12-cup muffin pans with paper liners.
  • 2
    Prepare cake mix according to package directions. Scrape evenly into prepared muffin pans; bake for 15 minutes. Using end of rolling pin, press into centre of each tartlet, creating well with 1/4-inch (5 mm) border.
  • 3
    Return muffin tins to oven; bake for about 5 minutes or until toothpick inserted in centre comes out clean.
  • 4
    In heatproof bowl, combine chocolate and butter; set aside. In small saucepan, heat cream over medium heat and bring to simmer. Pour over chocolate mixture. Let stand for 2 minutes; whisk until smooth. Let cool slightly.
  • 5
    Divide white chocolate mixture evenly among cake tartlet shells. Top each tartlet with raspberries. Refrigerate for 1 hour or until set.

Expert Tips

  • Tip 1
    Add 2 tsp (10 mL) grated lemon, orange or lime zest to filling for a citrusy punch.
  • Tip 2
    Dust lightly with icing sugar for easy decorating.

Nutrition Information

180 Calories, 9g Total Fat, 2g Protein, 22g Total Carbs, 13g Sugars

Nutrition Facts

Serving Size: 24
Calories
180
Total Fat
9g
Cholesterol
45mg
Sodium
110mg
Total Carbs
22g
Dietary Fiber
1g
Sugars
13g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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