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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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Allow the cream and chocolate to sit for 2 minutes, then gently stir until smooth. Stir in the softened butter until fully incorporated.
Step 8
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.
Step 9
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.
Step 10
Serve chilled and enjoy!
Nutrition Facts
| Serving size | (831.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3047.3 |
| Total Fat 230.1g | 0% |
| Saturated Fat 139.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 638.1mg | 0% |
| Sodium 256.0mg | 0% |
| Total Carbohydrate 224.5g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 206.8g | |
| Protein 20.9g | 0% |
| Vitamin D 67.5IU | 0% |
| Calcium 595.6mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1060.8mg | 0% |
Source of Calories