White Chocolate Raspberry Tart
Indulge in the luscious layers of a White Chocolate Raspberry Tart, a dessert that’s as stunning as it is delectable. This exquisite tart begins with a buttery homemade pastry crust, perfectly golden and tender, that cradles a rich, velvety white chocolate ganache. Topped with a generous layer of fresh raspberries glazed with sweet raspberry jam, this concoction is a flawless balance of creamy, fruity, and buttery flavors. Ideal for any gathering, this tart not only impresses with its sophisticated presentation but also delights with its melt-in-your-mouth texture. With just 30 minutes of prep time and simple yet elegant ingredients, this tart transforms into a show-stopping dessert that will leave everyone asking for seconds. Perfectly chilled for serving, it’s a dessert that makes every occasion extraordinary. Keywords: White Chocolate Raspberry Tart, tart recipe, white chocolate ganache, raspberry dessert, easy tart crust.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 30 grams Powdered sugar
- 100 grams Unsalted butter, cold and cubed
- 1 Egg yolk
- 2 tablespoons Cold water
- 250 grams White chocolate, chopped
- 150 ml Heavy cream
- 15 grams Unsalted butter, softened
- 200 grams Fresh raspberries
- 2 tablespoons Raspberry jam
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the mixture. Gently knead until the dough comes together into a smooth ball. Wrap in plastic wrap and chill in the fridge for 20 minutes.
Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Carefully transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess.
Prick the base of the tart shell with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and bake for another 8 minutes, or until the shell is golden. Let cool completely.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it's just about to simmer. Remove from heat and pour it over the chopped white chocolate in a heatproof bowl.
Allow the cream and chocolate to sit for 2 minutes, then gently stir until smooth. Stir in the softened butter until fully incorporated.
Pour the white chocolate ganache into the cooled tart shell. Smooth the top with a spatula and refrigerate for at least 2 hours, or until set.
Arrange the fresh raspberries on top of the set ganache. Warm the raspberry jam in a small saucepan or microwave until liquid, then gently brush it over the raspberries to glaze them.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 206.8 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 596 mg | 46% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
