Raspberry Tart
A fresh Raspberry Tart is the ultimate combination of a buttery tart crust, luscious white chocolate ganache, and vibrant fresh raspberries. This tart recipe is perfect for showcasing your favorite berry in a dessert that’s elegant yet simple to make!
Servings: 10 -12 servings
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 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.
Nutrition
Calories: 506kcal | Carbohydrates: 52g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 117mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 681IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 1mg
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