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
Scale
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.
