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White Chocolate Raspberry Tart

A delightful blend of creamy white chocolate and tart raspberry, this dessert captures joy in every bite, making it perfect for any celebration.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 90 g Powdered sugar
  • 230 g Pastry flour or all-purpose flour
  • 30 g Almond flour
  • 1 pinch Salt
  • 110 g Unsalted butter (very cold) cut into chunks
  • 50 g Egg approximately 1 egg
For the filling
  • 350 g White chocolate of good quality, e.g., Valrhona
  • 175 g Heavy cream
  • 175 g Raspberry puree blended and sieved to remove seeds
  • 20 g White chocolate (melted) of good quality, e.g., Valrhona
  • Edible flowers
  • Fresh or freeze-dried raspberries

Method
 

Making the tart crust
  1. Cut the cold butter into chunks and freeze it.
  2. Sift together the flour, powdered sugar, almond flour, and a pinch of salt.
  3. Incorporate the frozen butter and rub it until sandy in texture.
  4. Add the egg and knead until a smooth dough forms.
  5. Roll out the dough to 2mm thickness and freeze for 15 minutes.
  6. Cut circles for tart bases and strips for sides, then freeze for an hour.
  7. Preheat the oven to 160°C (320°F) and bake tart shells for 20-30 minutes until golden.
  8. Allow the shells to cool.
Making the filling
  1. Chop the white chocolate into small pieces.
  2. Combine heavy cream and raspberry puree in a saucepan and bring to a simmer.
  3. Pour the cream mixture over the chopped chocolate and stir until smooth.
  4. Fill the cooled tart shells with ganache and smooth the tops.
  5. Refrigerate for 3-4 hours to set.
  6. Melt remaining white chocolate and pipe patterns on the tarts.
  7. Adorn with edible flowers and fresh or freeze-dried raspberries.

Notes

Use high-quality chocolate for a richer ganache. Ensure all ingredients are cold for a flaky crust. Experiment with edible flowers for presentation.