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Perfect Raspberry White Chocolate Tart

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An elegant and easy homemade dessert featuring a crisp tart crust, creamy white chocolate filling, and fresh raspberries piled high for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice-cold water (as needed)
  • A pinch of salt
  • 8 ounces (225g) white chocolate, chopped
  • 1 cup (240ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups fresh raspberries
  • Optional: 1 tablespoon powdered sugar for dusting
  • Optional: fresh mint leaves for garnish

Instructions

  1. Prepare the Tart Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using a food processor or pastry cutter, pulse or cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces (about 3-4 minutes).
  2. Add Egg Yolk & Water: Stir in the egg yolk. Add ice-cold water one tablespoon at a time, mixing gently until the dough just comes together. Wrap in plastic and chill in the fridge for at least 30 minutes.
  3. Roll Out the Dough: Lightly flour a clean surface and roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch tart pan, pressing into edges. Trim excess dough and prick bottom with a fork.
  4. Blind Bake: Chill tart shell in freezer for 15 minutes. Preheat oven to 350°F (175°C). Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Cool completely on wire rack.
  5. Make the White Chocolate Filling: Chop white chocolate finely and place in heatproof bowl. Heat heavy cream until just simmering, pour over chocolate and let sit 2 minutes.
  6. Mix the Filling: Stir chocolate and cream gently until smooth and glossy. Stir in vanilla extract and softened butter until fully incorporated. Let cool slightly (10-15 minutes).
  7. Assemble the Tart: Pour filling into cooled crust, smooth top with spatula. Refrigerate at least 2 hours to set firmly.
  8. Add Fresh Berries: Just before serving, pile fresh raspberries over tart. Dust with powdered sugar and garnish with mint leaves if desired.

Notes

Use cold butter and chilled dough to prevent shrinking and ensure a flaky crust. Stir white chocolate mixture gently to avoid lumps. Blind bake crust to avoid soggy bottom. Cover crust edges with foil if browning too fast. Fresh berries should be added just before serving for best texture. For a glossier berry topping, brush berries with warmed apricot jam.

Nutrition

Keywords: raspberry tart, white chocolate tart, fresh berries dessert, easy tart recipe, homemade dessert, berry tart, white chocolate dessert

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