If you’re craving a dessert that’s as elegant as it is delicious, you’re going to fall head over heels for this Raspberry Tart with White Chocolate Ganache and Fresh Raspberries Recipe. The buttery, flaky crust paired with luscious white chocolate ganache and vibrant, fresh raspberries is a flavor and texture dream come true. It’s perfect for impressing guests or treating yourself to something truly special.
Why You Should Make This Recipe
Stunning Flavor Combination: The sweet white chocolate ganache perfectly balances the tart freshness of raspberries for a harmonious bite every time.
Simple Yet Impressive: Despite looking like a bakery masterpiece, this tart uses straightforward ingredients and methods that anyone can follow.
Versatile for Any Occasion: It’s elegant enough for celebrations but cozy enough for a weeknight dessert treat.
Fresh Ingredients Shine: Using real fresh raspberries and homemade ganache elevates the tart to a new level of decadence and freshness.
Ingredients & Substitutions
This recipe comes alive with just a handful of essential ingredients that work in harmony to create a perfect balance of texture and flavor. Each element plays a crucial role: the crust’s buttery crumb, the silky smoothness of the ganache, and the bright burst of fresh raspberries on top.
- Cold salted butter: Using cold butter is key for a flaky, tender crust—unsalted works too if you adjust the salt elsewhere.
- White chocolate: Choose a good-quality white chocolate bar for the creamiest ganache; white chocolate chips can be a substitute but may alter texture slightly.
- Fresh raspberries: These add brightness and a lovely tart contrast that complements the rich ganache perfectly.
- Heavy cream: It’s crucial for the ganache’s smooth, luscious texture, so don’t swap it for a lower-fat alternative.
- Vanilla extract: A splash elegantly rounds out the tart crust with a subtle aroma.
How to Make Raspberry Tart with White Chocolate Ganache and Fresh Raspberries Recipe
Step 1: Prepare the Perfect Crust
Start by creating that classic, buttery tart crust—where all great tarts begin! Mix the sugar, flour, and salt first, then cut the cold butter into the mixture until it resembles coarse crumbs. Adding the egg yolk and vanilla brings richness and aroma, while a bit of cold water helps the dough come together without becoming tough. Wrap the dough and chill it to ensure it rolls out smoothly.
Step 2: Blind Bake the Crust
Rolling out chilled dough on parchment paper makes handling a breeze—aim for an 11-inch circle to comfortably fit your pan. After lining the tart pan, freeze the dough briefly to hold its shape while baking. Blind baking at 350°F until golden ensures a crisp base that won’t get soggy when filled with ganache. Cooling completely is crucial for the ganache layer to set perfectly.
Step 3: Craft the Silky White Chocolate Ganache
Simmering heavy cream and melting the white chocolate together creates a luxuriously smooth ganache that’s the heart of this tart. Stir carefully for a glossy finish, then let it cool a bit before pouring over the crust to avoid melting the pastry. Refrigerate for a couple of hours so it sets to a dreamy, spreadable consistency ready to be topped.
Step 4: Assemble with Fresh Raspberries
Finally, the freshest part: arranging a vibrant layer of fresh raspberries atop the chilled ganache. Their tartness perfectly balances the sweet ganache. A sprinkle of powdered sugar adds a delicate snow-like touch, and fresh mint leaves bring a pop of color and a hint of refreshing aroma, finishing the tart beautifully.
How to Serve Raspberry Tart with White Chocolate Ganache and Fresh Raspberries Recipe
Garnishes
Simple is best here! A light dusting of powdered sugar gives the tart a professional finish, while fresh mint leaves provide a burst of color and subtle herbal notes. For a festive touch, you can add a few edible flowers or drizzle a tiny bit of raspberry coulis on the plate.
Side Dishes
Serve this raspberry tart alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a classic combo. If you want a lighter option, a small bowl of mixed fresh berries or a crisp glass of sparkling rosé makes a fantastic pairing that won’t overpower the delicate tart flavors.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a drizzle of white chocolate sauce or a sprinkle of toasted almonds for extra texture. For parties, cut the tart into bite-sized squares and place each on a decorative mini plate with a single raspberry and mint leaf on top—charming and photo-worthy!
Make Ahead and Storage
Storing Leftovers
This raspberry tart stays fresh and delicious in an airtight container in the fridge for up to two days. Keep it chilled to preserve ganache smoothness and raspberry freshness, and always cover it gently to avoid moisture settling on the crust.
Freezing
While the fully assembled tart doesn’t freeze well because raspberries get watery, you can freeze the baked crust for up to one month. Wrap it tightly with plastic wrap and foil to avoid freezer burn, then thaw before adding ganache and fresh raspberries when ready to serve.
Reheating
No reheating necessary here! The tart tastes best served chilled straight from the fridge. If it feels too cold and firm, letting it sit at room temperature for 15-20 minutes softens the ganache just enough for a perfect slice.
FAQs
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Can I use frozen raspberries for this tart?
It’s best to use fresh raspberries because frozen ones release moisture that can make the tart soggy and affect the ganache setting. If you must use frozen, thaw them thoroughly and pat dry before topping the tart, but fresh always yields the best results.
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What kind of tart pan works best for this recipe?
A 9-inch tart pan with a removable bottom is ideal for easy unmolding, but if you don’t have one, just be gentle when removing the tart from a solid pan and use a thin spatula to loosen the edges carefully.
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Can I substitute dark chocolate for white chocolate in the ganache?
Absolutely! You can swap white chocolate for dark or semi-sweet chocolate for a richer, less sweet option. Just be sure to adjust the sweetness of the rest of the tart accordingly.
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How do I prevent the crust from shrinking while baking?
Chilling the dough well before baking, not stretching it too thin, and using pie weights or dried beans during blind baking helps keep the crust’s shape intact and prevents shrinkage.
Final Thoughts
This Raspberry Tart with White Chocolate Ganache and Fresh Raspberries Recipe is one of those show-stopping desserts that feels both indulgent and fresh. It’s perfect for surprising family or friends with something homemade yet sophisticated. Trust me, once you try it, it’ll become a go-to favorite for any occasion. So grab your rolling pin, and let’s bake some joy!
Print
Raspberry Tart with White Chocolate Ganache and Fresh Raspberries Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This elegant Raspberry Tart features a crisp buttery crust, smooth white chocolate ganache, and fresh raspberries. The combination of a tender, golden tart shell with creamy, luscious ganache topped with bright raspberries and a sprinkle of powdered sugar makes it a delightful dessert perfect for any occasion.
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
- Make the Crust: In a large bowl, mix sugar, flour, and salt. Use a fork to break the cold butter into pea-size pieces, creating a crumbly, grainy mixture. Then incorporate the egg yolk and vanilla extract, stirring to combine. Add cold water and mix with a spatula. Bring the dough together with your hands.
- Shape and Chill Dough: Place the dough on parchment paper, roll it into an 8-inch disk, wrap with plastic, and refrigerate for one hour. Meanwhile, grease a 9-inch tart pan with butter.
- Prepare Tart Shell: Roll the chilled dough on a floured surface into an 11-inch circle. Line the tart pan with the dough, folding edges to fit and trimming excess. Dock the dough several times with a fork. Freeze the shell while preheating oven to 350°F (175°C).
- Bake the Crust: Bake the crust for 15-20 minutes or until golden brown. Let it cool completely before unmolding carefully from the pan.
- Make the Ganache: Heat the heavy cream in a saucepan over medium heat until it simmers. Remove from heat, add the chopped white chocolate, and stir until smooth and glossy. Let ganache cool 10 minutes.
- Assemble Tart: Pour the ganache into the cooled tart shell. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until ganache sets.
- Decorate: Arrange fresh raspberries evenly on top of the set ganache. Sprinkle with powdered sugar and garnish with fresh mint leaves. Serve chilled.
Notes
- Store the tart in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- You can freeze the baked crust (unfilled) wrapped tightly for up to 1 month; assemble just before serving.
- This tart is best served chilled straight from the refrigerator or after sitting at room temperature for about 20 minutes for optimal texture.
- For freshest flavor, prepare crust and ganache up to one day ahead and add raspberries and powdered sugar just before serving.
