Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry White Chocolate Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 28 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 65 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Raspberry White Chocolate Tart combines a crisp, buttery crust with a smooth, creamy white chocolate filling topped with fresh, sweetened raspberries. Perfectly balanced between rich and fruity, this elegant dessert is ideal for special occasions or a delightful treat any day.

Ingredients

For the Tart Crust:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter (cold and cubed)
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2-3 tablespoons ice water

For the White Chocolate Filling:

  • 8 oz white chocolate (chopped)
  • 1 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Raspberry Topping:

  • 2 cups fresh raspberries
  • 2 tablespoons granulated sugar (for macerating)
  • Mint leaves (for garnish, optional)

Instructions

  1. Mix dry ingredients for crust: In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of powdered sugar, and 1/4 teaspoon of salt. Mix well to evenly distribute all dry ingredients.
  2. Cut in butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs, which will ensure a flaky crust.
  3. Add egg mixture: Whisk together 1 large egg yolk and 2-3 tablespoons of ice water in a small bowl. Gradually add this liquid to the flour and butter mixture, stirring gently until the dough just comes together without overworking it.
  4. Chill dough: Form the dough into a disk, wrap it tightly with plastic wrap, and refrigerate for at least 30 minutes. This resting step helps make the crust easier to roll out and creates flakiness.
  5. Prepare tart shell: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, trim excess dough, and prick the bottom with a fork to prevent air bubbles during baking.
  6. Blind bake crust: Line the crust with parchment paper and fill with pie weights or dried beans to weigh it down. Bake in the preheated oven for 15 minutes. Remove parchment and weights, then bake for another 5-10 minutes until the crust is lightly golden. Remove from oven and let cool completely.
  7. Prepare white chocolate filling: In a heatproof bowl over simmering water (double boiler), combine 8 oz chopped white chocolate and 1 cup heavy cream. Stir gently until the chocolate melts and mixture is smooth and shiny.
  8. Mix eggs and flavorings: In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Slowly pour the warm chocolate mixture into the egg mixture while whisking constantly to prevent curdling.
  9. Fill tart shell: Pour the white chocolate filling into the cooled tart crust and smooth the surface with a spatula.
  10. Bake filling: Bake the filled tart in the preheated oven for 20-25 minutes, or until the filling is set but still has a slight jiggle in the center when gently shaken.
  11. Cool and chill tart: Remove the tart from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to allow the filling to firm up completely.
  12. Macerate raspberries: In a bowl, toss 2 cups fresh raspberries with 2 tablespoons granulated sugar. Let sit for 15-20 minutes to draw out the juices and enhance the flavor.
  13. Add topping: Once the tart is fully set, arrange the macerated raspberries evenly over the top of the tart for a fresh burst of fruitiness.
  14. Garnish: Optionally, add fresh mint leaves on top as a colorful and aromatic garnish.
  15. Serve: Slice the tart and serve chilled for a refreshing and elegant dessert experience.

Notes

  • Make sure the butter is very cold for the crust to achieve a flaky texture.
  • Be careful not to overmix the dough to prevent it from becoming tough.
  • When tempering the eggs with the chocolate, add the chocolate mixture slowly to avoid scrambling the eggs.
  • Blind baking the crust is essential to prevent sogginess from the filling.
  • For best flavor, use fresh, ripe raspberries and allow them to macerate properly.
  • Tart can be stored covered in the refrigerator for up to 2 days.

Find it online: https://slsrecipes.com/raspberry-white-chocolate-tart-recipe/