This white chocolate raspberry tart begins with a buttering and shaky pasta crust, full of creamy white chocolate ganache and seasoned with fresh raspberries. An extraordinary dessert that is rich, fruity and perfect for every occasion.
This tart brings together two of my favorite flavors, creamy white chocolate and sweet but harsh raspberries. It is a combination that I have loved since I prepared my raspberry bundt cake, and now I can’t help but beat the in all, from raspberry biscuits to raspberry ice cream without elimination.
With its shaky crust, the stuffing of creamy white chocolate and the topping of juicy raspberry, this white chocolate raspberry tart is a show! It is rich and fruity, but light and fresh for the season.
Because I love this recipe
- This recipe for white raspberry chocolate tart has the best combination of consistency and flavors with a shaky Italian and buttery costal pastry with a sweet and smooth filling.
- Serve immediately or prepare the pastry and fill in advance and assemble just before serving. Since raspberries are not cooked, the tart has a wonderfully fresh flavor!
Ingredients with white chocolate raspberry crust
- Flour for all uses, yeast and a pinch of salt: This is the basis of the pastry that gives it structure and a light and tender consistency.
- Granulate sugar: Adds sweetness to the pastry.
- Butter: Create a rich and buttery crust. Use the butter at room temperature softened for easier mixing.
- Egg yolk and eggs: Helps to tie the dough and adds wealth.
- White chocolate: The star of the filling of the ganache. I recommended chopped white chocolate bars.
- Cream (whole, heavy or whipped): Hot but not hot cream melts the white chocolate to form a smooth ganache.
- Mascarpone or cheese cream: Adds the body and a slight flavor to balance the sweet filling.
- Fresh raspberries: For a fruity, the tart in contrast with the creamy filling. Frozen raspberries don’t work in this tart recipe!
- Garnish: Powdered sugar It is slightly sprinkled at the top for a beautiful finish and the fresh mint leaves add a touch of contrasting color and taste.
How to prepare a white chocolate raspberry tart
Start creating the pastry dough. In a large bowl, beat flour, sugar and yeast together. Add the egg, yolk and butter cut into pieces, then mix until a soft dough is formed. If it is a little dry, you can work in another spoonful of butter and a little water. Wrap the plastic and refrigera dough.
Once the dough has cooled, remove it and knead it a couple of times to soften it slightly. Spread it between two sheets of parchment paper. Gently place the dough in the prepared tart or cake, flow the edges and put it back in the fridge while the preheated oven.
When the oven is ready, sting the bottom of the crust with a fork. Allegine with parchment paper and fill with pastes for cakes or dry beans. Cook, then carefully remove the weights and parchment and continue cooking until golden brown. Leave the crust to cool completely on a wire rack before adding the filling.
To make the filling, cut the white chocolate and place it in a bowl. Heat the cream until it is hot but it does not boil, then pour it over chocolate. Mix the melted white chocolate until smooth, then let it cool at room temperature.
Once the white chocolate mixture has cooled, it beats with mascarpone or cheese cream until it is smooth and creamy. Cover the bowl and cool for about an hour, just to help her firm a little before assembling.
When you are ready to serve, spread the layer of white chocolate in the cooled crust, then cover fresh raspberries. Garnish with some mint leaves and a sprinkling of icing sugar if you wish. Do and have fun!
Suggestions for recipes
- Use fresh and still raspberries: Fresh raspberries maintain their shape and provide a vibrant and tart contrast with the sweet white chocolate ganache. Avoid frozen raspberries, as they can release excess humidity and make the crust soaked.
- Choose high quality white chocolate: Opt for white chocolate bars over the chips, while they melt more easily and produce a more creamy ganache
- Prepare the pastry dough in a food processor: For a faster method, combine the dry ingredients in the bowl of a food processor. Add the egg, the yolk and the cold butter, then pulsate until the dough starts to gather. Transfer to a slightly floured surface, gently knead to completely combine, then wrap and cool.
- Cool the pastry dough before rolling: Reflecting the dough helps to relax the gluten, making the rolling easier and less likely to reduce during cooking. It also turns on the butter, which creates a more shaky and more tender crust.
- Type of pan: A pan with a removable background works better, but a spring pan also works in a pinch. You can also divide the dough to make 4–5 mini tarts instead.
Variations to try
- Use different berries: Exchange raspberries for strawberries, blueberries or a mix of fresh berries for a colorful touch.
- Add a raspberry glaze: Sprinkle a simple glaze made with raspberry preserves or thinning jam with simple syrup for an elegant finish.
- Try a crust of chocolate cake: For a richer dessert, use this Italian chocolate cake crust (pasta pastry). He pairs perfectly with the white chocolate filling and sweet raspberries.
- Add the lemon zest: A little fresh lemon zest sprayed above the top adds a bright and citrus note that completes the sweetness of the white chocolate and the burning of the berries.
In advance
You can prepare the pastry and white chocolate in advance to save time. Keep the baked crust in an airtight container at room temperature and keep the ganache cold in the refrigerator.
For the freshest flavor and consistency, assemble the white chocolate raspberry tart just before serving. This keeps the crunchy crust and prevents him from becoming soaked.
Store for the raspberry tart
Store the white chocolate raspberry tart assembled in the refrigerator, slightly covered with plastic wrapping or in an airtight container. Due to the creamy white chocolate ganache and fresh raspberries, it is better to appreciate within 3 days. I don’t recommend freezing.
Blackberry tart
If you are a lover of white chocolate and raspberries like us, I hope you like this creamy raspberry tart!
For pastry
- 1 range cups Flour
- 1 teaspoon baking powder
- ½ cup granulate sugar
- 1 large Egg (ambient temperature)
- 1 large egg yolk (ambient temperature)
- ½ cup + 2 tablespoons butter (ambient temperature) (142 grams in total, if it doubles the recipe, then double this amount)
- 1 pinch salt (if you use non -salted butter, add ¼ teaspoon of salt)
Filling the cake
- 7 ounce white chocolate
- 3⅓ ounce Cream (whole cream, heavy or whipped) (½ cup + 1½ spoons)
- 1 cup mascarpone or cheese cream (whole fat)
- 9 ounce raspberries
Extra
- 4-5 fresh mint leaves
- 2-3 spoons powdered sugar
For the crust of cake
In a large bowl or (kitchen robot, see the notes) beat the flour, sugar and yeast together, create a well in the middle, add the egg, yolk and butter at room temperature cut into pieces. Mix together, at this point turns the mixture on a slightly floured surface and works the mixture to form a soft dough (if the dough is very dry, add an extra spoon or 2 of soft butter). Wrap the plastic dough and refrigerate 30 minutes.
Remove the dough from the refrigerator and knead the dough a couple of times to soften it again. Roll the dough between two pieces of parchment paper with a 1/8 “thickness. Whip the dough in a plate of 8 -inch cake (20 cm) or a tart pan, flow the edges, cover with plastic and cold wrapping while the oven is preheating.
Preheating of the oven at 350f (180 ° C).
Remove the pan from the refrigerator, punish the bottom of the pasta everywhere. Place a piece of parchment paper above and cover with beans or cake weights. Cook for 10 minutes, then remove the weights and parchment paper and cook 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
Cut the chocolate and put in an average bowl. Heat the cream until it is very hot but not boiling, then pour over the chocolate, mix until the chocolate melted, letting cool at room temperature.
Beat the mixture of cooled cream and mascarpone until it is well combined and creamy. Cover and cool for an hour.
Distribute the cooled cream filling on the cooled cake crust, on top of fresh raspberries and mint leaves, powder with icing sugar and serve. Enjoy!
I also make the dough using a food processor, I tighten the ingredients in the cup of the food processor together, then add the egg, the yolk and the butter and the wrist up to almost combine, moved to a slightly floured surface and gently mixed to unite completely. Wrap and refrigerate.
Store for the raspberry tart
Store the white chocolate raspberry tart assembled in the refrigerator, slightly covered with plastic wrapping or in an airtight container. Due to the creamy white chocolate ganache and fresh raspberries, it is better to appreciate within 3 days. I don’t recommend freezing.
Calories: 591Kcal | Carbohydrates: 55G | Protein: 8G | Fat: 38G | Saturated fat: 23G | Polynsaturo fat: 1G | Monolysatuine fat: 7G | Trans fat: 0.5G | Cholesterol: 123mg | Sodium: 149mg | Potassium: 228mg | Fiber: 3G | Sugar: 31G | Vitamin A: 1026Iu | Vitamin C: 9mg | Soccer: 141mg | Iron: 2mg | Phosphorus: 148mg
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