Honey Raspberry White Chocolate Tarts

Recipes

Don’t know about you, but we like our tarts a little tart. Baking them with raspberries is the perfect way to give them that tart-yet-sweet flavor that we’re always craving.

This recipes showcases the unique sweetness in our Local Hive Washington Raspberry Harvest Reserve (find it in our Harvest Reserve Gift Box) by pairing it with delicious white chocolate panna cotta and fresh raspberry. Topped with honey caramel – yes, it’s a real thing, and yes, it’s amazing – these flavors sit atop a shortbread crust that will melt in your mouth.

A few tips straight from the recipe’s creator @lavbakes:

  • The same small pan can be used to make all three components of the tart filling by rinsing the pan between steps.
  • The honey caramel can be used as decoration, but it’s also fun to serve alongside the slices with a honey dipper (check out our Local Hive honey dippers here) to let each person add caramel themselves.
  • This recipe can also be served without the shortbread crust in glass single-serve cups to really show off the layers.

 

      INGREDIENTS


      Shortbread Crust:

      • 1/3 cup vegetable shortening

      • 1/3 cup granulated sugar

      • 1/2 tsp vanilla extract

      • 1 1/2 Tbsp milk

      • 1 1/4 cups all-purpose flour

      • 1/2 tsp baking powder

      • 1/2 tsp salt


      White Chocolate Panna Cotta (divided):
      • 2 cups heavy whipping cream

      • 2 Tbsp granulated sugar

      • 2 tsp vanilla extract

      • 1 1/2 tsp agar agar

      • 2/3 cup (4 oz) chopped white chocolate


      Raspberry Jelly:

      • 1 cup fresh or frozen raspberries

      • 1/3 cup water

      • 1/3 cup Local Hive Washington Raspberry Honey

      • 1 tsp agar agar


      Honey Caramel Topping:

      • 1 Tbsp unsalted butter

      • 3 Tbsp Local Hive Washington Raspberry Honey

      • 1/4 cup heavy whipping cream

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      DIRECTIONS

      For the Shortbread Crust:

      1. Preheat the oven to 350o

      2. In a large mixing bowl beat together shortening, sugar, vanilla, and milk until creamy and well combined.

      3. Add all-purpose flour, baking powder, and salt. Mix on medium speed until the dough forms small clumps.

      4. Scrape the sides and bottom of the bowl and mix once more.

      5. Press the mixture into a 9-inch tart pan, ensuring it is evenly distributed and there are no holes. Place tart pan on a flat cookie sheet to allow for easy transfer.

      6. Bake the tart shell for 10-12 minutes.

      7. Remove the shell from the oven and allow to cool, set aside. The shell will remain inside the tart pan until the filling is fully set with the cookie sheet underneath for easy transferring.



      For the Bottom Layer of White Chocolate Panna Cotta:

      1. Place 1/3 cup (2oz) chopped white chocolate in a medium microwave safe bowl.

      2. In a small saucepan, add 1 cup of heavy whipping cream, 1 Tbsp granulated sugar, and 1 tsp vanilla extract. Whisk together until fully combined.

      3. Add 3/4 tsp agar agar. Whisk until fully combined.

      4. Heat the mixture on medium heat, stirring constantly. When the mixture begins to simmer, continue stirring on medium low heat for 5 minutes.

      5. Turn off the heat source.

      6. Microwave the white chocolate in 20-second increments for a total of 1 minute, stirring between each increment.

      7. Pour the hot mixture from the saucepan over the white chocolate and stir until fully melted and incorporated.

      8. Pour the mixture into the tart shell and leave to set on the counter for 5 minutes, before transferring to the refrigerator.
        *This process will be repeated once more for the top layer of the tart.




      For the Honey Raspberry Jelly:

      1. Combine raspberries and water in a small saucepan and heat over medium heat.

      2. As raspberries soften, begin to mash with spoon and allow the mixture to reach a brief simmer.

        3. Remove from heat. Pass the mixture through a sieve into a small heat-safe bowl.
      3. Add Local Hive Washington Raspberry Honey and mix until fully combined. Add agar agar and mix until combined.

      4. Rinse the small saucepan and return the mixture to the pan. Heat the mixture on medium heat, stirring constantly. When the mixture begins to simmer, continue stirring on medium low heat for 5 minutes.

      5. Remove the mixture from heat and allow to cool on the counter-top for 12 minutes.

      6. Remove the tart from the refrigerator and pour the honey raspberry jelly over the bottom layer of white chocolate panna cotta. Leave the tart to set on the counter for 5 minutes, before transferring to the refrigerator.



      For the Top Layer of White Chocolate Panna Cotta:

      1. Repeat the steps above for the white chocolate panna cotta.

      2. Remove the tart from the refrigerator and pour the white chocolate panna cotta over the honey raspberry layer. Allow the tart to set on the counter for 5 minutes, before transferring to the refrigerator.



      For the Honey Caramel Topping:

      1. Heat butter and Local Hive Washington Raspberry honey over medium low heat until butter is melted.

      2. Add the heavy cream and heat over medium heat, stirring constantly.

      3. When the mixture begins to simmer, continue heating over medium low heat for 7 minutes, stirring constantly.

      4. Remove the caramel from heat and transfer into a small heat-safe container. Place the hot caramel in the refrigerator uncovered to cool for 15 minutes.

      5. Top the tart with caramel to your liking and decorate with spare raspberries and white chocolate.

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