A fresh Raspberry Tart is the ultimate combination of a buttery tart crust, luscious white chocolate ganache filling, and vibrant fresh raspberries. This tart recipe is perfect for showcasing your favorite berry in a dessert that’s elegant yet simple to make. Whether you’re hosting a dinner party or just craving a delicious dessert, this fresh raspberry tart will leave everyone asking for seconds!
Table of Contents
Raspberry Tarts have been gracing tables for centuries, dating back to European kitchens where fresh fruit and delicate pastry crusts were the ultimate sign of sophistication. This tart brings a modern twist with a shortbread-like crust and a luscious white chocolate ganache, making it a timeless dessert for any occasion.
My fresh raspberry tart is the perfect balance of a buttery tart shell, smooth ganache, and sweet-tart fresh raspberries. Unlike other recipes that can feel overly complicated, this tart recipe simplifies the process so that even a first time baker can deliver an end result worthy of a pastry shop!
Craving more elegant raspberry delights? Don’t miss my White Chocolate Raspberry Cake, Classic Vanilla Panna Cotta with Raspberry Sauce, Raspberry White Chocolate Cheesecake, White Chocolate Raspberry Truffle Ice Cream, and Raspberry Chocolate Tart—sophisticated, fruity, and unforgettable!
Why We Love This Recipe
- The buttery tart crust has the perfect golden brown finish and flaky texture, making it the ideal base for this fresh raspberry tart. It’s easy to work with and gives the tart a professional look.
- The creamy white chocolate ganache filling is indulgent, smooth, and pairs beautifully with the tartness of the raspberries, creating a luxurious dessert with so much flavor.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cold Butter – Keeps the crust flaky and tender, a must for that perfect tart shell. Use unsalted butter for more control over the saltiness.
- Granulated Sugar – Adds just the right amount of sweetness to the tart dough and helps achieve that golden brown crust.
- Vanilla Extract – Enhances the flavor of the pastry dough and complements the fresh raspberries perfectly.
- All-Purpose Flour – The foundation of the tart crust; regular flour works just as well. You can substitute almond flour or ground almonds for added nuttiness.
- Egg Yolk – Helps bind the dough while adding richness. Save the white for another recipe!
- Cold Water – Ensures the dough comes together without getting too sticky.
- White Chocolate – The star of the ganache, offering creamy sweetness that pairs perfectly with the raspberries.
- Heavy Cream – Creates the smooth and shiny ganache texture you’ll want to dive into.
- Fresh Raspberries – Juicy and vibrant, these are the show-stopping crown of this tart.
- Powdered Sugar – A light dusting on top makes everything look bakery-perfect.
- Fresh Mint Leaves – Optional but adds a pop of green and freshness to the presentation.
How to Make Raspberry Tart
- Mix dry ingredients. In a large bowl, mix the sugar, flour, and a pinch of salt.
- Cut in butter. Add cold butter and use a fork to break it into pea-sized pieces, then work it gently with your fingertips until the mixture resembles coarse crumbs.
- Combine wet ingredients. Stir in the egg yolk and vanilla extract, followed by cold water, until the dough comes together.
- Chill dough. Roll the dough between parchment paper into a flat disk about 8 inches in diameter. Wrap it in plastic wrap and refrigerate for an hour.
- Roll it out. Once chilled, roll it out on a lightly floured surface to an 11-inch circle, then press it gently into a greased 9-inch tart pan with a removable bottom.
- Prepare for baking. Trim any excess, prick the bottom with a fork, and freeze the crust while preheating your oven to 350°F.
- Bake crust. Bake the chilled crust for 15–20 minutes or until golden brown. Let it cool completely before unmolding. If you’re not using a removable bottom, gently loosen the crust by tapping the sides and bottom of the pan.
- Heat cream. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
- Make ganache. Remove from heat, add the chopped white chocolate, and stir until smooth and glossy.
- Set filling. Let the filling cool slightly before pouring it into the cooled crust. Allow the ganache to set at room temperature, then refrigerate for a couple of hours until firm.
- Assemble tart. Once the ganache is set, arrange fresh raspberries in concentric circles on top for a polished finish. Dust with powdered sugar and garnish with fresh mint leaves for a touch of elegance. Refrigerate until ready to serve and enjoy this delicious dessert!
Recipe FAQ’s
Yes! While fresh raspberries are the star, this tart pairs wonderfully with fresh fruit like strawberries, blueberries, or even sliced peaches.
Absolutely! You can prepare the tart shell in advance, bake it, and store it in an airtight container at room temperature for up to two days.
No worries! Carefully loosen the sides and bottom of the crust by tapping gently around the edges. Take your time to avoid cracking the crust.
Yes, mini tarts are a fantastic option! Simply divide the dough into small rounds, press them into tartlet pans, and bake as directed, adjusting the cooking time slightly.
Store leftover tart in the refrigerator, in an airtight container, for up to three days to keep it fresh and delicious.
Freezing is not recommended once assembled, as the fresh raspberries can become mushy. However, the baked crust and ganache can be frozen separately and assembled later.
Assemble the tart a few hours before serving for the best texture and flavor. Keep it refrigerated until it’s time to enjoy.
Tips for Success
- Use very cold butter when making the crust to ensure it stays flaky. If your kitchen is warm, chill your mixing bowl and flour in the fridge beforehand.
- Roll out your pastry dough on a lightly floured surface to prevent sticking, and don’t forget to prick the bottom with a fork for even baking.
- For an ultra-smooth ganache, chop the white chocolate finely so it melts evenly into the hot cream.
- Allow the ganache to cool slightly before pouring it into the tart shell, so the crust doesn’t soften.
- Let the ganache to fully set in the fridge before assembling; patience here makes for a picture-perfect end result.
- Arrange the fresh raspberries snugly on top of the ganache to keep them from shifting when slicing the tart. Place in concentric circles for a beautiful, professional finish that will wow your guests!
- Chill the finished tart for at least two hours to help the ganache set firmly and keep those raspberries securely in place.
What to Serve with Raspberry Tart
Pair this fresh raspberry tart with a dollop of lightly sweetened whipped cream for a creamy contrast to the tart berries.
A scoop of vanilla ice cream or a drizzle of melted chocolate takes it to an even more decadent level.
Substitutions and Variations
- Swap out the fresh raspberries for sliced strawberries, blueberries, or even blackberries to suit your favorite berry or what’s in season.
- Use my homemade pastry cream instead of white chocolate ganache for a different flavor and texture.
- Add a splash of lemon juice or a sprinkle of lemon zest to the ganache for a subtle citrus kick that complements the berries.
More Tempting Raspberry Recipes for Your Dessert Table
- Raspberry Chocolate Cake
- Raspberry Lemonade Cupcakes
- Raspberry Cheesecake Cookies
- Raspberry Cream Pie
- Fresh Raspberry Jello Dessert
- Raspberry Macarons
- Raspberry Pretzel Salad
- Raspberry Peach Pie
Raspberry Tart
Ingredients
Crust
- ½ cup cold salted butter cubed
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups (212g) all-purpose flour
- 1 egg yolk
- 2 Tablespoons cold water
Ganache
- 14 ounces white chocolate chopped
- 1 cup heavy cream
Topping
- 10 ounces fresh raspberries
- 2 teaspoons powdered sugar
- Fresh mint leaves for garnish
Instructions
Crust
- Mix sugar, flour, and salt in a large bowl. Then, use a fork to break butter apart into pea-size pieces. Once it resembles a crumble, work it a little bit with your fingertips to combine evenly until it has a grainy consistency.½ cup (100g) granulated sugar, Pinch of salt, 1 ½ cups (212g) all-purpose flour, ½ cup cold salted butter
- Incorporate the egg yolk and vanilla extract and stir to combine. Then, add cold water and mix with a spatula. Bring the dough together with your hands.1 teaspoon vanilla extract, 1 egg yolk, 2 Tablespoons cold water
- Extend a large piece of parchment paper over the counter and place the dough over it. Flour a rolling pin (affiliate link) and roll the dough until you get a flat disk about 8 inches in diameter. Cover it with plastic wrap and refrigerate it for one hour.
- In the meantime, grease a 9-inch tart pan with a good amount of butter for easier unmolding.
- Roll the dough on a floured surface into an 11-inch circle (2 inches larger than the size of your pan). Line a 9-inch tart pan with the rolled dough and fold over the edges to fit. Press the edges of the pastry into the tart pan and cut out any excess dough. Pinch a fork a few times.
- Place the crust in the freezer to chill while you preheat the oven to 350F. Once the oven is hot, transfer the crust. Bake it for 15-20 minutes or until golden brown.
- Let the crust cool completely before unmolding it.
- If you use a loose-bottom pan, the unmolding will be smooth. If that’s not your case, no worries. Simply work carefully, giving the pan little touches on the bottom and sides until it loses the crust.
Filling
- Once the crust has cooled completely, prepare the ganache.
- First, add heavy cream into a saucepan and bring it over medium heat.1 cup heavy cream
- Once the cream is simmering, add chopped white chocolate. Stir over heat until the ganache is smooth and shiny. Let it cool down for 10 minutes, and then pour it over the crust. Let it cool to room temperature and refrigerate it for a couple of hours or until the ganache has set.14 ounces white chocolate
Assembly
- Arrange fresh raspberries on top of the ganache. Sprinkle powdered sugar and decorate with fresh mint leaves.10 ounces fresh raspberries, 2 teaspoons powdered sugar, Fresh mint leaves
Notes
Storage & Make Ahead
- Store: Keep the tart in the refrigerator in an airtight container. It will maintain its best texture and flavor for up to two days.
- Freeze: While the fully assembled tart doesn’t freeze well, you can freeze the baked crust for up to one month. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn.
- Reheat: No need to reheat this dessert! Serve it chilled straight from the fridge or let it sit at room temperature for about 20 minutes before slicing.
- Make Ahead: Prepare the crust and ganache up to a day ahead, storing them separately. Assemble with fresh raspberries and powdered sugar just before serving for the freshest, most vibrant result.
