White Chocolate Raspberry Tart

Why You’ll Love This Recipe

• Elegant presentation with minimal effort

• Perfect balance of rich white chocolate and tart raspberries

• Buttery crust that’s tender and crisp

• Can be made ahead for easy entertaining

• Ideal for holidays, tea parties, or romantic dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 ¼ cups all-purpose flour (or swap ¼ cup for cake flour for a more tender crust)
• ¼ cup powdered sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 1–2 tbsp cold water

For the White Chocolate Ganache:

• 8 oz high-quality white chocolate, chopped
• ½ cup heavy cream
• 1 tsp vanilla extract

For the Raspberry Topping & Glaze:

• 1 ½ cups fresh raspberries, rinsed and dried
• 2 tbsp raspberry jam, warmed and strained
• Optional: white chocolate curls or powdered sugar for garnish

Directions

1. Preheat & Prepare Crust
   Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add 1 tablespoon of cold water and mix gently, adding more if needed. Press dough evenly into a 9-inch tart pan with a removable bottom. Dock the crust with a fork and freeze for 15 minutes. Bake for 15–18 minutes or until lightly golden. Let cool completely.

2. Make White Chocolate Ganache
   Place chopped white chocolate in a heatproof bowl. Heat heavy cream until it just begins to simmer and pour over the chocolate. Let sit for 2 minutes. Add vanilla extract and whisk gently until smooth. If needed, use a double boiler to melt any stubborn chocolate bits.

3. Assemble & Chill
   Pour the ganache into the cooled crust and tap the pan lightly to release air bubbles. Refrigerate for at least 1 hour, or until fully set.

4. Top with Raspberries
   Arrange fresh raspberries on top of the set ganache. Brush gently with warmed, strained raspberry jam to give a glossy finish. Optionally, garnish with white chocolate curls or a dusting of powdered sugar.

Servings and timing

Servings: 8 slices
Prep Time: 25 minutes
Cook Time: 18 minutes
Chill Time: 1 hour
Total Time: Approximately 1 hour 45 minutes

Variations

• Berry Swap: Try blackberries or blueberries instead of raspberries for a different flavor profile.

• Nut Crust: Add finely ground almonds or hazelnuts to the crust for extra richness.

• Dark Chocolate Version: Swap white chocolate for dark or milk chocolate in the ganache.

• Citrus Twist: Add orange zest to the ganache for a bright, citrusy undertone.

• Mini Tarts: Use mini tart pans for individual servings—great for parties.

Storage/Reheating

Store the tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days.
For best texture, serve chilled or let sit at room temperature for 10–15 minutes before serving.
Do not freeze the tart, as the ganache and raspberries may become watery upon thawing.

FAQs

How far in advance can I make this tart?

You can make the tart up to 2 days in advance. Add the raspberry topping the day you plan to serve it for best freshness.

Can I use frozen raspberries?

Fresh raspberries are recommended for the best texture and appearance. Frozen berries tend to release too much moisture.

My ganache didn’t set—what went wrong?

The ganache may not have set if the cream was too hot or not hot enough, or if the white chocolate wasn’t high quality. Make sure to chill it for at least an hour.

What type of white chocolate is best?

Use high-quality white chocolate bars (not chips), as they melt more smoothly and have better flavor.

Can I make this tart gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

What’s the best way to cut the tart cleanly?

Use a sharp knife dipped in hot water and wiped clean between slices for neat, clean cuts.

Can I add a layer of jam under the ganache?

Absolutely. Spread a thin layer of raspberry jam on the crust before pouring in the ganache for extra raspberry flavor.

Is the crust supposed to be crunchy or soft?

The crust should be crisp and firm, not soft. Freezing before baking helps achieve the right texture.

Can I use other fruits besides raspberries?

Yes, strawberries, blueberries, or blackberries all work well in this tart.

How do I make white chocolate curls for garnish?

Use a vegetable peeler on a cold white chocolate bar to create curls. Chill them before placing on the tart.

Conclusion

This White Chocolate Raspberry Tart is a showstopping dessert that’s surprisingly easy to make. With its luscious ganache filling, buttery crust, and vibrant raspberry topping, it’s the perfect sweet ending for any occasion. Whether you’re serving it at a dinner party or enjoying a quiet indulgence at home, this tart delivers elegance and flavor in every bite.