Raspberry & White Chocolate Shortbread Lovelies
Print Recipe

Gluten-Free Egg-Free

These easy-to-make, elegant shortbread tarts will surely impress everyone! 2011 Recipe Contest Honorable Mention by Robin Y.


    Yield: 18 cookies

    • 2 boxes of Pamela's Butter Shortbread
    • 1/2 cup seedless raspberry preserves
    • 3 ounces chopped white baking chocolate (with cocoa butter)
    • 1/4 cup whipping cream
    • 1/2 cup mascarpone cheese
    • 1/4 cup softened butter
    • 1/2 tsp vanilla
    • 4 cups powdered sugar
    • 18 raspberries

    Create the white chocolate and mascarpone filling by combining chopped white baking chocolate and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat and stir until smooth. Cool 10 minutes.

    While chocolate mixture cools, combine in a large bowl, mascarpone cheese and softened butter. Beat with electric mixer on med/high until smooth. Beat in vanilla. Gradually add powdered sugar, beating well after each gradual addition. Beat in the cooled white chocolate mixture. Chill 30 minutes or until firm enough for piping.

    Spread on the flat side of cookies with approximately 1/2 tsp raspberry preserves.

    Fit a large pastry bag, or heavy plastic storage bag, with a large star tip* and pipe white chocolate and mascarpone filling over the raspberry preserves. Top with a fresh raspberry. Chill for 30 minutes before enjoying.

    *If you don't have a star frosting tip and fitting, simply cut a tiny corner from a heavy plastic storage bag and pipe the cream in a circular fashion.

    © Pamela's Products, Inc.

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