Indulge in this exquisite white chocolate raspberry tart, a sophisticated dessert that combines the sweetness of white chocolate with the tangy freshness of raspberries. Perfect for special occasions or to impress guests at your next dinner party!
Why You’ll Love This Recipe
✔ Perfect balance of sweet and tangy flavors
✔ Melt-in-your-mouth texture with a crisp shortcrust base
✔ Simple preparation with easy-to-find ingredients
✔ Elegant presentation that’s sure to impress
Ingredients
For the Shortcrust Pastry
- 250g (2 cups) all-purpose flour
- 125g (½ cup) cold butter, cubed
- 50g (½ cup) powdered sugar
- 1 egg
- Pinch of salt
For the Filling
- 200g (7 oz) white chocolate
- 200ml (¾ cup) heavy cream
- 250g (2 cups) fresh raspberries
- 1 tbsp raspberry jam (for glazing)
Step-by-Step Instructions
1. Prepare the Shortcrust Pastry
- In a bowl, mix flour, powdered sugar and salt.
- Add cold butter and rub with fingertips until crumbly.
- Add egg and quickly knead into a dough ball.
- Wrap and chill for 30 minutes.
2. Bake the Pastry
- Roll out dough on a floured surface.
- Line a 24cm (9.5-inch) tart pan.
- Prick base with fork and blind bake for 15 minutes at 180°C (350°F).
3. Make the White Chocolate Ganache
- Heat cream until just boiling.
- Pour over chopped white chocolate.
- Let sit 2 minutes, then stir until smooth.
4. Assemble the Tart
- Pour ganache into baked tart shell.
- Arrange raspberries in concentric circles.
- Melt jam and brush over raspberries.
- Chill for 2 hours before serving.
Pro Tips
🔹 For perfect pastry: Work quickly with cold hands
🔹 Gourmet variation: Add crushed roasted pistachios
🔹 Storage: Keep refrigerated for up to 48 hours
Serving Suggestions
- Pair with raspberry sorbet
- Garnish with lemon zest for color
- Decorate with fresh mint leaves
A dessert as beautiful as it is delicious! 🍫🍓 Try it and let me know what you think! Would you like a dairy-free version or other variations?