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Perfect White Chocolate Raspberry Tart

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An elegant and easy-to-make tart featuring a crisp crust, creamy white chocolate ganache, and fresh raspberries. Perfect for impressing guests or a special treat.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 7 tablespoons (100g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons (30ml) ice-cold water (add more if needed)
  • 8 oz (225g) white chocolate, chopped
  • ¾ cup (180ml) heavy cream, divided
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh raspberries, washed and patted dry
  • Optional: 1 tablespoon raspberry liqueur or juice
  • Optional garnish: fresh mint leaves
  • Optional garnish: powdered sugar for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Mix in the egg yolk, then drizzle in the ice-cold water one tablespoon at a time, stirring gently until the dough just comes together. Add a bit more water if too dry.
  3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
  4. Preheat oven to 375°F (190°C) and place the oven rack in the lower third.
  5. Roll the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan, press into edges, trim excess, and prick the bottom with a fork.
  6. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 8-10 minutes until golden. Let cool completely.
  7. Heat ½ cup (120ml) heavy cream in a small saucepan until just simmering. Pour over chopped white chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  8. Whip remaining ¼ cup (60ml) heavy cream to soft peaks. Gently fold whipped cream and vanilla extract into the melted chocolate mixture.
  9. Pour ganache into cooled crust and smooth the top. Refrigerate at least 2 hours to set.
  10. Just before serving, scatter fresh raspberries evenly over the tart. Drizzle raspberry liqueur if using.
  11. Dust with powdered sugar and garnish with mint leaves if desired. Slice gently with a sharp knife.

Notes

Keep butter cold and use chilled water for a flaky crust. Do not skip blind baking to avoid soggy crust. Add fresh raspberries just before serving to prevent watery tart. If ganache is too firm after chilling, let tart sit at room temperature for 10 minutes before serving.

Nutrition

Keywords: white chocolate tart, raspberry tart, elegant dessert, easy tart recipe, berry dessert, white chocolate ganache

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