White Chocolate Raspberry Tart
Submitted by 4given
Fresh raspberries nestled in a toasted walnut crust and covered with silky white chocolate ganache. This elegant make-ahead tart chills overnight and serves beautifully for any special occasion.
YIELD
8 servingsPREP
40 minCOOK
30 minREADY
8 hrsThere’s something about the way tart, juicy raspberries clash with sweet, creamy white chocolate that just works on every level.
This tart starts with a buttery walnut shortbread crust kissed with orange zest, baked until deeply golden.
Fresh raspberries fill the shell, then a warm white chocolate ganache gets poured right over the top, sealing in all that berry goodness.
A few hours in the fridge (or overnight) and you’ve got a tart that slices clean, looks stunning, and tastes like something from a patisserie window.
A crown of whipped cream and fresh berries on top finishes the whole thing off.
Chef Tips
- Freeze the tart shell before baking. This prevents the dough from shrinking and keeps the edges tall and even.
- Melt the white chocolate gently over barely simmering water, not boiling. White chocolate is temperamental and will seize if it gets too hot.
- Let the tart come to room temperature for about 15 minutes before serving. The ganache will be easier to slice and the flavors bloom more at room temp.
- Finely chop the walnuts so the crust holds together well when pressed into the pan. Larger pieces make for a crumbly shell.
Ingredients
Directions
In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, zest and egg until combined well, and press into an 11 inch tart pan with removable bottom.
Freeze shell 15 minutes.
While shell is freezing, preheat oven to 375℉ (190℃).
Bake shell in middle of the oven 25 to 30 minutes, or until golden brown.
Cool on a rack.
Remove side of pan and transfer shell to a plate.
Fill shell with 2½ cups of raspberries.
In a large metal bowl set over a saucepan of barely simmering water, melt the chocolate.
Remove bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth.
Spread chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.
Garnish tart with whipped cream and remaining ½ cup of raspberries.
Serve at room temperature.
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