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1
Blend flour, sugar and salt in processor.
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2
Add butter and ginger and process using on/off turns until mixture resembles coarse meal.
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3
Add ice water and blend until moist clumps form.
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4
Gather dough into ball and divide into 2 pieces.
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5
Flatten each into disk and wrap in plastic.
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6
Chill until firm, about 1 hour.
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7
(Can be made 1 day ahead.
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8
Keep refrigerated.)
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9
Preheat oven to 375F.
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10
Roll out each dough disk on lightly floured surface to 6-inch round.
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11
Press into each of two 4 1/2-inch tartlet pans with removable bottoms.
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12
Trim overhang to 1/2 inch.
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13
Fold overhang in, pressing to form double-thick sides.
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14
Pierce crusts all over with fork.
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15
Freeze 15 minutes.
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16
Bake crusts until golden, piercing with fork if crusts bubble, about 25 minutes.
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17
Transfer to 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
Bring cream to simmer in heavy medium saucepan.
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22
Remove from heat, add white chocolate and whisk until melted.
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23
Whisk yolks and vanilla in medium bowl.
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24
Slowly whisk cream mixture into yolks to blend well.
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25
Divide custard between crusts.
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26
Bake tartlets until center is just set, about 20 minutes.
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27
Cool on rack.
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28
Chill tartlets overnight.
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29
Preheat broiler.
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30
Sprinkle each tartlet with 1 teaspoon sugar.
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31
Broil just until sugar melts and browns, covering crusts with foil to prevent burning, about 2 minutes.
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32
Refrigerate tartlets until cold, at least 1 hour and up to 3 hours.
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33
Arrange raspberries around edge of tartlets.
