Description
This Raspberry White Chocolate Tart is a delightful dessert featuring a buttery, flaky tart crust filled with luscious white chocolate cream and topped with sweet, macerated fresh raspberries. Perfectly balanced with a smooth and creamy filling and vibrant fruit topping, this tart offers an elegant treat that’s ideal for special occasions or a refreshing everyday indulgence.
Ingredients
Scale
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
White Chocolate Filling
- 8 oz white chocolate (chopped)
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Raspberry Topping
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar (for macerating)
- Mint leaves (for garnish, optional)
Instructions
- Mix Dry Ingredients for Crust: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Mix thoroughly to integrate all dry ingredients.
- Cut in Butter: Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, ensuring a flaky texture.
- Add Egg Mixture: In a small bowl, whisk together 1 large egg yolk and 2-3 tablespoons ice water. Gradually add this to the flour mixture, stirring until a dough forms.
- Chill Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up for easier rolling.
- Prepare the Tart Shell: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the pan and trim excess dough.
- Dock and Blind Bake: Prick the crust bottom with a fork to prevent air bubbles. Line with parchment paper and fill with pie weights or dried beans for blind baking.
- Bake Crust: Bake in preheated oven for 15 minutes. Remove parchment and weights; bake additional 5-10 minutes until crust is lightly golden. Cool completely.
- Melt Chocolate: Combine chopped white chocolate and heavy cream in a heatproof bowl set over simmering water (double boiler). Stir until chocolate melts and mixture is smooth.
- Combine Filling Ingredients: In a separate bowl, whisk 2 large eggs, vanilla extract, and salt. Slowly whisk warm chocolate mixture into eggs to avoid curdling.
- Fill Tart Shell: Pour the white chocolate filling into cooled tart crust, smoothing the top evenly.
- Bake Tart: Bake tart for 20-25 minutes until the filling is set but slightly jiggly in the center.
- Cool and Chill: Remove tart from oven, cool to room temperature, then refrigerate at least 2 hours to fully set the filling.
- Macerate Raspberries: Toss fresh raspberries with granulated sugar and let sit 15-20 minutes to release natural juices and sweetness.
- Decorate Tart: Arrange the macerated raspberries on the set tart surface.
- Garnish: Optionally, add fresh mint leaves on top for a vibrant finishing touch.
- Serve: Slice and serve the tart chilled for a refreshing and elegant dessert.
Notes
- Use cold butter and ice water to ensure the crust stays flaky and tender.
- Blind baking the crust prevents sogginess when adding the wet filling.
- Whisk warm chocolate into eggs gradually to prevent scrambling the eggs.
- Allow the tart to chill completely to achieve the perfect creamy texture.
- Fresh raspberries can be substituted with other berries like strawberries or blackberries depending on availability and preference.
- The tart is best served chilled and can be stored in the refrigerator for up to 2 days.
