Description
This White Chocolate Raspberry Tart is an elegant dessert featuring a buttery, crisp crust, silky white chocolate ganache, and fresh raspberries glazed with raspberry jam. Perfect for special occasions or indulgent moments.
Ingredients
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
8 oz high-quality white chocolate, chopped
½ cup heavy cream
1 tsp vanilla extract
1 ½ cups fresh raspberries, rinsed and dried
2 tbsp raspberry jam, warmed and strained
Optional: white chocolate curls or powdered sugar for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, powdered sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs. Add 1 tablespoon of cold water and mix, adding more if needed.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Dock the crust with a fork and freeze for 15 minutes.
- Bake the crust for 15–18 minutes or until lightly golden. Let cool completely.
- Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream until it begins to simmer, then pour over the chocolate.
- Let sit for 2 minutes, then add vanilla extract and whisk gently until smooth. Use a double boiler if needed to melt any remaining chocolate pieces.
- 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.
- Arrange the fresh raspberries on top of the set ganache. Brush gently with the warmed, strained raspberry jam for a glossy finish.
- Optionally, garnish with white chocolate curls or a dusting of powdered sugar before serving.
Notes
Chill the tart at least 1 hour for the ganache to fully set.
Use high-quality white chocolate bars for best flavor and texture.
Add a thin layer of raspberry jam under the ganache for extra flavor.
To cut clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.
Store covered in the fridge for up to 3 days. Do not freeze.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
