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1
For crusts:
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2
Blend flour, sugar and salt in processor.
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3
Add butter and ginger and pulse until mixture resembles coarse meal.
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4
Drizzle in ice water and process until clumps form.
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5
Gather dough into ball and divide into 2 pieces.
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6
Flatten each into disk and wrap in plastic.
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7
Chill until firm, about 1 hour.
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8
(Can be made 1 day ahead.
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9
Keep refrigerated.
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10
).
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11
Roll out each dough disk between two pieces of plastic wrap to 6-inch round.
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12
Gently press each into two 4 1/2-inch tartlet pans.
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13
Fold overhang in to form double-thick sides.
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14
Poke bottom of crusts a couple times with fork.
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15
Freeze 15 minutes.
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16
Preheat oven to 375F Bake crusts until golden, about 25 minutes, piercing with fork if crusts bubble.
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17
Transfer to cooling rack.
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18
Immediately spoon 1/2 tablespoon preserves over bottom of each crust.
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19
Cool completely.
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20
Reduce oven temperature to 350F.
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21
For custard:
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22
Bring cream to simmer in heavy medium saucepan.
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23
Remove from heat, add white chocolate and whisk until melted.
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24
Whisk yolks and vanilla in medium bowl.
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25
Slowly whisk cream mixture into yolks to blend well.
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26
Pour custard into both crusts.
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27
Bake until center is set, about 20 minutes.
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28
Cool on rack.
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29
Chill several hours or overnight.
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30
Sprinkle each tartlet with 1 teaspoon sugar.
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31
Using a kitchen torch slowly heat the sugar moving the torch in small circles until sugar melts and browns, being careful not to burn the crusts.
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32
Refrigerate tartlets until cold, at least 1 hour and up to 3 hours.
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33
Arrange fresh raspberries around edge of tartlets and serve.
