A buttery tart shell filled with silky white chocolate ganache and topped with plump fresh raspberries and a dusting of powdered sugar. This simple yet elegant dessert offers a perfect balance of creamy sweetness and berry brightness.
Why You’ll Love This Recipe
This White Chocolate Raspberry Tart is a refined yet easy-to-make dessert that is ideal for any occasion. The crisp, buttery crust is the perfect base for the smooth and rich white chocolate ganache, while fresh raspberries add a refreshing tartness. It’s visually impressive, tastes indulgent, and comes together with minimal effort. Perfect for dinner parties, holidays, or as a luxurious weekend treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Crust:
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all-purpose flour
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powdered sugar
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cold unsalted butter, cubed
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egg yolk
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cold water
For the White Chocolate Filling:
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heavy cream
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good quality white chocolate, chopped
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vanilla extract
For Topping:
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fresh raspberries
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powdered sugar, for dusting
Directions
Prepare the crust:
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In a food processor, pulse the flour, powdered sugar, and butter until the mixture resembles coarse crumbs.
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Add the egg yolk and 1–2 tablespoons of cold water. Pulse just until the dough begins to come together.
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Press the dough evenly into a tart pan. Chill in the refrigerator for 30 minutes.
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Preheat the oven to 350°F (175°C). Prick the crust with a fork.
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Bake for 18–20 minutes until the crust is lightly golden. Let it cool completely.
Make the filling:
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In a saucepan, heat the heavy cream until just simmering.
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Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let it sit for 1 minute.
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Stir gently until smooth and glossy. Mix in the vanilla extract.
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Pour the filling into the cooled tart crust. Chill in the refrigerator for at least 2 hours, or until fully set.
Finish the tart:
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Once the ganache is set, top with fresh raspberries.
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Lightly dust with powdered sugar just before serving.
Servings and timing
Servings: 8 slices
Prep time: 30 minutes
Cook time: 20 minutes
Chill time: 2 hours
Total time: Approximately 2 hours 50 minutes
Variations
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Mixed berries: Substitute or add blueberries, blackberries, or sliced strawberries for a colorful twist.
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Citrus infusion: Add a teaspoon of lemon or orange zest to the ganache for a citrusy note.
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Chocolate crust: Use a chocolate shortbread crust for a deeper flavor contrast.
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Nut topping: Sprinkle chopped pistachios or slivered almonds on top for added texture.
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Mini tarts: Make individual tartlets for elegant single servings.
storage/reheating
Store the tart in the refrigerator, loosely covered with plastic wrap or in an airtight container, for up to 3 days. For the best texture and flavor, serve it chilled. This tart does not require reheating and is best served cold.
FAQs
How do I prevent my tart crust from shrinking?
Ensure the dough is well-chilled before baking, and avoid stretching it when pressing into the pan.
Can I use frozen raspberries?
Fresh raspberries are preferred for texture and appearance, but frozen raspberries can be used. Thaw and drain them well before topping.
Is it necessary to use a tart pan with a removable bottom?
While not strictly necessary, a tart pan with a removable bottom makes for easier release and a neater presentation.
Can I make the crust ahead of time?
Yes, the tart shell can be baked up to 2 days in advance. Store it in an airtight container at room temperature.
Can I freeze this tart?
It’s not recommended to freeze the assembled tart, as the ganache and raspberries may lose texture. You can freeze the baked crust separately.
What type of white chocolate works best?
Use high-quality white chocolate bars instead of chips, which often contain stabilizers that can affect texture.
Why is my ganache grainy?
Graininess can occur if the cream is too hot or the chocolate is overheated. Stir gently and avoid excessive whisking.
Can I add gelatin to the ganache for a firmer set?
Yes, if you prefer a firmer filling, you can dissolve 1 tsp of powdered gelatin in the warm cream before adding the chocolate.
How can I make the tart gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Can I use milk or dark chocolate instead?
Yes, though the flavor profile will change significantly. Adjust sweetness accordingly if using darker chocolate.
Conclusion
The White Chocolate Raspberry Tart is a delightful and impressive dessert that combines a tender, buttery crust with creamy white chocolate and fresh, juicy raspberries. Its elegant look and delicious flavor make it a standout for special occasions and everyday indulgences alike. With a few simple ingredients and steps, this tart proves that sophistication doesn’t have to be complicated.
Print
White Chocolate Raspberry Tart
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 1 tart (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A buttery tart shell filled with silky white chocolate ganache and topped with plump fresh raspberries and a dusting of powdered sugar. This simple yet elegant dessert offers a perfect balance of creamy sweetness and berry brightness.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
- 1 cup heavy cream
- 8 oz good quality white chocolate, chopped
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- In a food processor, pulse flour, powdered sugar, and butter until crumbly.
- Add egg yolk and water, pulsing until dough comes together.
- Press dough into a tart pan and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Prick crust and bake for 18–20 minutes until lightly golden. Let cool.
- Heat cream in a saucepan until just simmering. Pour over chopped white chocolate in a bowl. Let sit for 1 minute.
- Stir until smooth and glossy. Add vanilla extract.
- Pour into cooled tart shell and chill for at least 2 hours or until set.
- Top with fresh raspberries and dust with powdered sugar just before serving.
Notes
- Use high-quality white chocolate for the best flavor.
- Tart can be made a day ahead and stored in the fridge.
- Ensure tart crust is completely cool before adding the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 45mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
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