White Chocolate Raspberry Tart Recipe

This white chocolate raspberry tart begins with a buttery, flaky pastry crust, full of creamy white chocolate ganache and topped with recent raspberries. A shocking dessert that’s wealthy, fruity, and ideal for any event.

This tart brings collectively two of my favourite flavors, creamy white chocolate and candy but tart raspberries. It’s a pairing I’ve cherished ever since making my raspberry bundt cake, and now I can’t assist sneaking it into every thing from raspberry cookies to no-churn raspberry ice cream.

With its flaky crust, creamy white chocolate filling, and juicy raspberry topping, this white chocolate raspberry tart is a showstopper! Its wealthy and fruity, but gentle and recent for the season.

Why I Love This Recipe

This raspberry white chocolate tart recipe has the very best mixture of texture and flavors from a flaky, buttery Italian crostata pastry to a candy and clean filling.
Serve straight away, or put together the pastry and filling prematurely and assemble simply earlier than serving. For the reason that raspberries aren’t cooked, the tart has a splendidly recent taste!

White Chocolate Raspberry Tart Substances

All-purpose flour, baking powder, and a pinch of salt: That is the bottom of the pastry which provides it construction and a lightweight, tender texture.
Granulated sugar: Provides sweetness to the pastry.
Butter: Creates a wealthy, buttery crust. Use softened room temperature butter for simpler mixing.
Egg and egg yolk: Helps bind the dough and provides richness.
White chocolate: The star of the ganache filling. I really useful chopped white chocolate bars.
Cream (complete, heavy, or whipping): Sizzling however not boiling cream melts the white chocolate to type a clean ganache.
Mascarpone or cream cheese: Provides physique and a slight tang to stability the candy filling.
Recent raspberries: For a fruity, tart distinction to the creamy filling. Frozen raspberries don’t work on this crostata recipe!
Garnish: Powdered sugar is flippantly dusted on prime for a reasonably end and recent mint leaves add a pop of coloration and contrasting style.

Methods to Make a White Chocolate Raspberry Tart

Begin by making the pastry dough. In a big bowl whisk collectively the flour, sugar, and baking powder. Add the egg, yolk, and butter lower into items, then combine till a tender dough varieties. If it feels a bit dry, you may work in one other tablespoon or so of butter and a little bit of water. Wrap the dough in plastic and refrigerate.

Making the dough in the food processor and on plastic wrap.

As soon as the dough has chilled, take it out and knead it a few occasions to melt it barely. Roll it out between two sheets of parchment paper. Gently place the dough into the ready tart or pie pan, flute the sides, and place it again within the fridge whereas the oven preheats.

When the oven is prepared, prick the underside of the crust with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake, then rigorously take away the weights and parchment and proceed baking till golden. Let the crust cool fully on a wire rack earlier than including the filling.

To make the filling, chop the white chocolate and place it in a bowl. Warmth the cream till it’s sizzling however not boiling, then pour it over the chocolate. Stir melted white chocolate till clean, then let it cool to room temperature.

The white chocolate melted in the glass bowl.

As soon as the white chocolate combination has cooled, beat it along with the mascarpone or cream cheese till it’s clean and creamy. Cowl the bowl and refrigerate for about an hour, simply to assist it agency up a bit earlier than assembling.

The filling after mixed in the glass bowl.

While you’re able to serve, unfold the white chocolate layer into the cooled crust, then prime with recent raspberries. Garnish with a number of mint leaves and a dusting of powdered sugar for those who like. Slice and luxuriate in!

recipe ideas

Use recent, agency raspberries: Recent raspberries preserve their form and supply a vibrant, tart distinction to the candy white chocolate ganache. Keep away from frozen raspberries, as they’ll launch extra moisture and make the crust soggy.
Select high-quality white chocolate: Go for white chocolate bars over chips, as they soften extra easily and yield a creamier ganache
Make the pastry dough in a meals processor: For a faster technique, mix the dry elements within the bowl of a meals processor. Add the egg, yolk, and chilly butter, then pulse simply till the dough begins to return collectively. Switch to a flippantly floured floor, knead gently to completely mix, then wrap and chill.
Chill the pastry dough earlier than rolling: Chilling the dough helps calm down the gluten, making it simpler to roll out and fewer more likely to shrink whereas baking. It additionally corporations the butter, which creates a flakier, extra tender crust.
Pan sort: A tart pan with a detachable backside works finest, however a springform pan additionally works in a pinch. You too can divide the dough to make 4–5 mini tarts as a substitute.

Variations To Attempt

Use totally different berries: Swap the raspberries for strawberries, blueberries, or a mixture of recent berries for a colourful twist.
Add a raspberry glaze: Drizzle a easy glaze made with raspberry preserves or jam thinned with easy syrup for a chic end.
Attempt a chocolate pie crust: For a richer dessert, use this Italian chocolate pie crust (pasta frolla). It pairs completely with the white chocolate filling and candy tart raspberries.
Add lemon zest: A little bit of recent lemon zest sprinkled excessive provides a brilliant, citrusy be aware that enhances the sweetness of the white chocolate and tartness of the berries.

Make Forward

You may put together the pastry and white chocolate ganache prematurely to avoid wasting time. Retailer the baked crust in an hermetic container at room temperature and preserve the ganache chilled within the fridge.

For the freshest taste and texture, assemble the white chocolate raspberry crostata simply earlier than serving. This retains the crust crisp and prevents it from getting soggy.

Storage for the raspberry Tart

Retailer the assembled white chocolate raspberry crostata within the fridge, flippantly lined with plastic wrap or in an hermetic container. Due to the creamy white chocolate ganache and recent raspberries, it’s finest loved inside 3 days. I don’t advocate freezing.

Extra Crostata Recipe

A slice of raspberry tart on a black plate.

In case you are a lover of white chocolate and raspberries like we’re, I hope you take pleasure in this creamy raspberry tart!

FOR THE PASTRY

1¾ cups flour
1 teaspoon baking powder
½ cup granulated sugar
1 giant egg (room temperature)
1 giant egg yolk (room temperature)
½ cup + 2 tablespoons butter (room temperature) (142 grams complete, for those who double the recipe then double this quantity)
1 pinch salt (for those who use unsalted butter then add ¼ teaspoon of salt)

PIE FILLING

7 ounces white chocolate
3⅓ ounces cream (complete, heavy or whipping cream) (½ cup + 1½ tablespoons)
1 cup mascarpone or cream cheese (complete fats)
9 ounces raspberries

EXTRAS

4-5 recent mint leaves
2-3 tablespoons powdered sugar

FOR THE PIE CRUST

In a big bowl or (meals processor see notes) whisk collectively the flour, sugar and baking powder, create a nicely within the center, add the egg, yolk and the room temperature butter lower into items. Combine collectively, at this level flip combination onto a barely floured floor and work the combination to type a tender dough (if dough may be very dry then add an additional tablespoon or 2 of sentimental butter). Wrap the dough in plastic and refrigerate half-hour.
Take away the dough from the fridge and knead the dough a few occasions to melt it up once more. Roll the dough between two items of parchment paper to 1/8″ thickness. Match the dough into an 8 inch (20cm) pie dish or crostata pan, flute the sides, cowl with plastic wrap and chill whereas the oven is pre-heating.
Pre-heat oven to 350F (180C).
Take away the pan from the fridge, prick the underside of the pastry throughout. Place a chunk of parchment paper on prime and canopy with beans, or pie weights. Bake for 10 minutes, then take away the weights and parchment paper and bake for one more 10-12 minutes or till golden brown. Place the dish on a wire rack to chill fully. Put together the filling.

FOR THE FILLING

Chop the chocolate and place in a medium bowl. Warmth the cream till very popular however not boiling, then pour over the chocolate, stir till the chocolate has melted, let cool to room temperature.
Beat the cooled cream combination and mascarpone till nicely mixed and creamy. Cowl and chill for one hour.
Unfold the cooled cream filling on the cooled pie crust, prime with recent raspberries and mint leaves, mud with powdered sugar and serve. Get pleasure from!

If dough is simply too dry then add a bit extra butter and a bit water to convey it collectively.
I additionally make the dough utilizing a meals processor, whisk the elements collectively within the meals processor cup, then add the egg, yolk and butter and pulse till nearly mixed, moved to a flippantly floured floor and knead gently to fully mix. Wrap and refrigerate.

Storage for the raspberry Tart

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