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
Units
Scale
- 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
