Elegant and indulgent, White Chocolate Raspberry Tart combines a buttery crisp tart shell with smooth, creamy white chocolate filling and the bright tang of fresh raspberries. The balance of sweetness and fruity freshness makes this dessert perfect for dinner parties, celebrations, or a sophisticated afternoon treat.
Prepare the Tart Base: Preheat oven to 180°C (350°F). Press shortcrust pastry into a tart tin and prick the base with a fork.
Blind Bake: Line with baking paper and baking beans, bake for 12–15 minutes, then remove weights and bake another 5 minutes until lightly golden. Allow to cool.
Make the Filling: Heat heavy cream until warm (not boiling), then pour over chopped white chocolate. Stir until smooth and glossy.
Assemble the Tart: Pour the white chocolate ganache into the cooled tart shell and spread evenly.
Add Raspberries: Arrange fresh raspberries gently on top while the filling is still soft.
Chill: Refrigerate for 2–3 hours until fully set.
Serve: Garnish with extra raspberries or powdered sugar before slicing and serving.
250 g shortcrust pastry
2 tbsp powdered sugar (optional)
200 g white chocolate (chopped)
1 tsp vanilla extract
150 ml heavy cream
Fresh mint leaves (optional, for garnish)
150 g fresh raspberries
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