This post may contain affiliate links. Please see disclosure policy here.
White Chocolate Raspberry Tart is pretty and delicious and the perfect flavor combination.
Why You’ll Love This Recipe!
One of my favorite flavor combinations is white chocolate and raspberries. The first time I was introduced to this combination was when I was in the hospital following the birth of my fourth child and my sweet friend April came to visit me. She brought a darling gift for the baby but for me she brought a bar of white chocolate and a basket of fresh Oregon raspberries (it was July). It was amazing and I sat there in bed and ate every bit of it all by myself!
Ingredients Needed
- Flour. Unbleached all purpose flour is my preference
- Sugar. Granulated sugar and powdered sugar (for dusting)
- Butter. For this recipe I used chilled unsalted butter
- Egg yolk
- Heavy Cream
- White Chocolate. Use a good quality white chocolate bar
- Raspberries. You need fresh raspberries.
How to Make a Raspberry Tart
Tart Shell:
- In a bowl, mix flour and sugar. Cut in the butter until mixture resembles coarse meal. You can also do this in a food processor.
- Beat together the egg yolk and whipping cream and pour over flour mixture, stirring dough. Add enough water to bring the dough together..
- Form into a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes.
- On a lightly floured surface, roll out dough into a 1/8 inch thick round.
- Transfer to a 9 inch tart pan with removable bottom. Fit dough into bottom and up sides of pan.
- Prick crust all over and cover edges with foil (remove during last 5 minutes of baking)
- Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown. Cool completely on wire rack.
White Chocolate Ganache:
- Melt chocolate in the top of a double boiler saucepan over simmering water, stirring until smooth or in the microwave.
- Stir in cream and butter. Remove from water.
- Sprinkle raspberries over bottom of prepared, cooled crust, saving a few berries for garnish.
- Spoon filling over berries and refrigerate until firm, about 1 hour
- Sprinkle top of tart with powdered sugar and garnish with a few raspberries.
- Keep chilled until ready to serve.
Tips from Leigh Anne
- You could also make this tart with fresh blueberries, blackberries or strawberries for a fun flavor variation. It would also be delicious with mixed berries.
- Be sure and use a good quality white chocolate bar. I don’t recommend using white chocolate chips or vanilla melts.
Frequently Asked Questions
No, this tart really needs to be made with fresh, firm raspberries for the best results. Save those frozen raspberries for this Razzleberry Pie.
Keep any leftovers stored in the fridge and they will last 2-3 days.
Using a tart pan with a removable bottom is the best and easiest kind of pan to use. You could use a springform pan if you don’t have a tart pan.
For more delicious recipes try these:
Be sure and follow me over on You Tube for weekly cooking demos.
White Chocolate Raspberry Tart
Ingredients
Crust:
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 cup unsalted butter chilled and cut into pieces
- 1 egg yolk
- 1 Tbsp whipping cream
- 2 Tbsp ice water
Filling:
- 10 ounces white chocolate
- 1/2 cup hot whipping cream but do not boil, or it will curdle
- 1/4 cup unsalted butter room temperature
- 2 cups fresh raspberries
Instructions
For crust:
- Mix flour and sugar.
- Cut in the butter until mixture resembles coarse meal.
- Beat together the egg yolk and whipping cream and pour over flour mixture.
- Stir dough, adding just enough of the water to make a dough.
- Form a ball and flatten into a disk.
- Wrap in plastic and refrigerate 30 minutes.
- On a lightly floured surface, roll out dough into a 1/8 inch thick round.
- Transfer to a 9 inch tart pan with removable bottom.
- Fit dough into bottom and up sides of pan.
- Prick crust all over and cover edges with foil (remove during last 5 minutes of baking)
- Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown.
- Cool completely on wire rack.
For filling:
- Melt chocolate in the top of a double boiler over simmering water, stirring until smooth.
- Mix in cream and butter.
- Remove from water.
- Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish.
- Pour filling over berries and refrigerate until firm, about 1 hour
- (This can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving).
Tips & Notes:
Nutrition Facts:
estefanya alba says
Deliciosa