White Chocolate Raspberry Tart

A slice of raspberry tart on a black plate.

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This white chocolate raspberry tart starts with a buttery, flaky pastry crust, filled with creamy white chocolate ganache and topped with fresh raspberries.

Prep Time1

Cook Time22

Chilling Time1 30

Total Time2 52

Course: Dessert

Cuisine: American

Servings: servings

Calories: 591kcal

Author: Rosemary Molloy

Ingredients

FOR THE PASTRY

1¾ cups flour
1 teaspoon baking powder
½ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
½ cup + 2 tablespoons butter (room temperature) (142 grams total, if you double the recipe then double this amount)
1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)

PIE FILLING

7 ounces white chocolate
3⅓ ounces cream (whole, heavy or whipping cream) (½ cup + 1½ tablespoons)
1 cup mascarpone or cream cheese (whole fat)
9 ounces raspberries

EXTRAS

4-5 fresh mint leaves
2-3 tablespoons powdered sugar

US Customary - Metric

Instructions

FOR THE PIE CRUST

In a large bowl or (food processor see notes) whisk together the flour, sugar and baking powder, create a well in the middle, add the egg, yolk and the room temperature butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon or 2 of soft butter). Wrap the dough in plastic and refrigerate 30 minutes.
Remove the dough from the fridge and knead the dough a couple of times to soften it up again. Roll the dough between two pieces of parchment paper to 1/8" thickness. Fit the dough into an 8 inch (20cm) pie dish or crostata pan, flute the edges, cover with plastic wrap and chill while the oven is pre-heating.
Pre-heat oven to 350F (180C).
Remove the pan from the fridge, prick the bottom of the pastry all over. Place a piece of parchment paper on top and cover with beans, or pie weights. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 10-12 minutes or until golden brown. Place the dish on a wire rack to cool completely. Prepare the filling.

FOR THE FILLING

Chop the chocolate and place in a medium bowl. Heat the cream until very hot but not boiling, then pour over the chocolate, stir until the chocolate has melted, let cool to room temperature. Or you could heat the chocolate and cream together (bain-marie).
Beat the cooled cream mixture and mascarpone until well combined and creamy. Cover and chill for one hour.
Spread the cooled cream filling on the cooled pie crust, top with fresh raspberries and mint leaves, dust with powdered sugar and serve. Enjoy!

Notes

If dough is too dry then add a bit more butter and a little water to bring it together.

I also make the dough using a food processor, whisk the ingredients together in the food processor cup, then add the egg, yolk and butter and pulse until almost combined, moved to a lightly floured surface and knead gently to completely combine. Wrap and refrigerate.

Storage for the raspberry Tart

Store the assembled white chocolate raspberry crostata in the refrigerator, lightly covered with plastic wrap or in an airtight container. Because of the creamy white chocolate ganache and fresh raspberries, it’s best enjoyed within 3 days. I don’t recommend freezing.

Nutrition