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White Chocolate Raspberry Tart

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A quick and easy tart featuring a buttery crust, creamy white chocolate ganache, and fresh raspberries for a perfect balance of sweet and tart flavors.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tablespoons ice water (if needed)
  • 8 oz (225 g) white chocolate, finely chopped
  • 3/4 cup (180 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups (150 g) fresh raspberries
  • Optional: powdered sugar for dusting

Instructions

  1. In a mixing bowl, combine flour and sugar. Add cold, cubed butter and blend until mixture resembles coarse crumbs.
  2. Add egg yolk and mix gently. Add ice water 1 tablespoon at a time if dough is too dry, until it holds together when pressed.
  3. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Let dough sit for 5 minutes to soften slightly.
  5. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch tart pan, press into sides, trim excess, and prick bottom with a fork.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  7. Remove weights and parchment, bake another 10 minutes until golden and set. Let cool completely (about 30 minutes).
  8. Chop white chocolate finely. Heat heavy cream in a saucepan until just simmering, then pour over chocolate in a heatproof bowl.
  9. Let sit 2 minutes, then stir gently until smooth and glossy. Stir in vanilla extract and salt. Cool slightly until thick but pourable.
  10. Pour ganache into cooled tart shell and smooth top. Arrange fresh raspberries on top, pressing gently into ganache.
  11. Chill tart in fridge for at least 2 hours until ganache is set.
  12. Optionally dust with powdered sugar before serving. Slice with a knife warmed under hot water for clean cuts.

Notes

Control the temperature when heating cream to avoid grainy ganache. Blind bake crust with pie weights to prevent sogginess. Use fresh raspberries for best texture. Warm knife under hot water before slicing for clean cuts. Chill ganache fully before serving for best results.

Nutrition

Keywords: white chocolate tart, raspberry tart, creamy ganache, easy dessert, homemade tart, quick dessert, berry tart

Find it online: https://magnetmeal.com/white-chocolate-raspberry-tart-recipe-easy-homemade-creamy-ganache-delight/