RECIPE: Bonne Maman // White Chocolate and Raspberry Tartlets

Celebrate white chocolate with these tasty treats from Bonne Maman.

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125g (4oz) filo pastry

25g (1oz) butter, melted

8 tbsp Bonne Maman Raspberry Conserve

1 tbsp fresh orange or lemon juice

12 small raspberries

12 blueberries

For the mousse

50g (2oz) good-quality white chocolate, plus extra to decorate

1 x 150ml carton double cream1 sheet leaf gelatine1 small egg, separated25g (1oz) caster sugar

To decorate

Fresh mint sprigsIcing sugar


Preheat the oven to 190°C (fan oven 170°C), gas mark 5. Invert 6 small dariole moulds on a baking sheet.

Cut each sheet of filo pastry into about 6 rectangles and keep them covered with a tea towel while working.

Using half the pastry, drape the rectangles in twisted layers over the moulds, brushing very lightly with melted butter between each one.

Bake in the preheated oven for 9-10 mins until pale golden and crisp. Leave to cool for 10 mins, then ease off the moulds. Repeat with remaining pastry to make 12 tartlet cases.

To make the mousse, chop the chocolate into 50ml (2fl.oz) of the cream in a heatproof bowl and melt slowly over a pan of gently simmering water.

Cut the leaf gelatine into small pieces, put in a bowl with 2 tbsp water and leave to soak for 10 mins. Pour the gelatine and water into the chocolate cream and stir gently until dissolved. Stir in the egg yolk.

In a clean bowl, whisk the egg white until it forms soft peaks, then gradually whisk in all the caster sugar until stiff. In a separate bowl, whisk the remaining cream until it just begins to hold its shape.

Put 1 tsp of conserve into the base of each tartlet case. Using a metal spoon, fold the egg white and whipped cream into the chocolate and spoon immediately on top of the conserve. Chill for at least 30 mins to set.

Stir together the remaining conserve with the citrus juice and gently fold in the raspberries and blueberries. Just before serving, spoon the fruit onto the chocolate mousse, decorate with mint sprigs and a dusting of icing sugar.


Bonne Maman is one of Britain’s best-loved conserves, famous for its signature red gingham lids, use of simple, traditional methods and high quality, all-natural ingredients. Still a family business, Bonne Maman is proud that the ingredients in their conserves, compotes and marmalades can be found in most kitchens at home, plus the top quality fruit of course. This simple use of natural ingredients prepared to traditional recipes has been one of the hallmarks of Bonne Maman since the very first jar.