White Chocolate Raspberry Tart

This mini White Chocolate Raspberry Tart recipe has a buttery, melt-in-your-mouth shortcrust pastry shell filled with a super easy an delicious silky raspberry ganache.

Jump to:

• 🌟 Why This Is The Best White Chocolate Raspberry Tart Recipe
• 📝 Ingredient Notes
• 👩🏼‍🍳 How To Make This Recipe
• 📖 Flavor Variations & Substitutions
• ❄️ Storage & Freezing
• ✨ Expert Tips To Make White Chocolate Raspberry Tart
• 🥣 Equipment Notes
• ❓Recipe FAQs
• ✨ More Tart recipes
• White Chocolate Raspberry Tart

🌟 Why This Is The Best White Chocolate Raspberry Tart Recipe

1. It's easier than it looks - I take you through this recipe step by step, giving you all my top tips. So whilst it might seem daunting, it is actually not that hard!
2. It's so professional looking - Decorate the raspberry white chocolate tart with piped white chocolate, edible flowers, and fresh and freeze-dried raspberries. No one will believe you didn't buy it in a fancy French patisserie!
3. It tastes divine - I never compromise on taste! The white chocolate and raspberry tart filling is full of real raspberry flavor and has the smoothest, silkiest texture. Coupled with the buttery crust, it is irresistible!

📝 Ingredient Notes

For the tart crust

Unlike traditional American flaky pie crust, Pate sablee makes a crispier and more biscuit-like tart shell. Here is what you need to make it.

1. Flour - I use pastry flour, which is lower in protein content, for this French tart shell recipe. But all purpose flour will also work if you can't find pastry flour in grocery stores. Learn more about different types of flour in my flour guide.
2. Almond flour - I bake pâte sablée with almond flour for a slightly crispier pastry with some delicious marzipan taste. You can replace it with hazelnut, walnut, or pistachio flour or an equal amount of all-purpose flour.
3. Powdered Sugar - A small amount of powdered sugar (icing sugar) makes the tart case sweet but not overly sweet. Learn more by reading my sugar guide.
4. Salt - This balances the sweetness and enhances all the flavors.
5. Butter - Always use unsalted butter with a high-fat content of at least 82%. The butter needs to be chilled, so I recommend cutting it into cubes and placing it into the freezer for 10-15 minutes before using it.
6. Egg - Eggs are baking superheroes; you might not believe all the roles eggs play in baking! Make sure they are at room temperature.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the white chocolate raspberry ganache filling

1. White chocolate - I use Valrhona Ivoire 35% white chocolate, which tastes amazing and works wonderfully in this ganache filling. To learn more about white chocolate, read my white chocolate baking guide.
2. Cream - Use cream with a high-fat content between 36% and 40%.(known as whipping cream, heavy cream, or double cream).
3. Raspberries - You can use fresh raspberries or frozen raspberries in the filling for this mini raspberry tart. I use frozen raspberries and hand blend them into a puree before pushing it through a sieve to remove the seeds.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩🏼‍🍳 How To Make This Recipe

Make sure you check out my Ultimate Pâte Sablée Guide before you begin. It's a super detailed guide (including a video) that explains everything about how to make sweet shortcrust pastry with all my pro tips.

How to make tart crust

1. Sift together the flour, icing sugar, and salt in a large mixing bowl.
2. Add very cold chunks of butter to the dry ingredients and rub the mixture between your hands until it becomes a sand-like consistency.
3. Slowly add the egg, and mix with your hands just until the dough comes together. It might look crumbly at first but do not add anything else to the recipe. Gently knead the dough with the palm of your hand for a minute or two until the dough becomes smooth.
4. If the dough is too warm and sticky, place it in the fridge for 10-15 minutes. Otherwise, roll it out to 2mm thickness between two Silicone baking mats and place the whole thing in the freezer for 10-15 minutes.
5. Take the dough sheet and baking mats out and remove the top mat. Use one of the Perforated tart rings to cut out 8 circles, which will be the bottom of your tart crust. Carefully move them into the rings.
6. Cut 8 long strips out of the dough and place them into the rings to form the side of the tart. Press each strip into the side of the rings so it sticks to them, and place them in the freezer for one hour.
7. Preheat the oven to 160C / 320F.
8. Take the pastry rings out and trim them with a sharp knife.
9. Bake the tart shells for 20 minutes, then carefully remove the rings. Bake for a further 5-10 minutes until they are golden brown. Let the tart shells cool before filling.

💡 Top Tip: My sweet shortcrust pastry guide has an in-depth troubleshooting section as well as detailed information on techniques and equipment.

How to make white chocolate raspberry ganache

1. Place the chopped white chocolate (or use white chocolate chips) into a bowl.
2. Blend the raspberries into a puree and push it through a sieve to remove the seeds.
3. Pour the raspberry puree and heavy cream into a saucepan, then heat the mixture over medium heat until just simmering.
4. Pour the warm cream and raspberry mixture over the white chocolate and let it sit for a minute before stirring together to make a silky ganache.
5. Pour or pipe the raspberry white chocolate ganache filling into the tart shells before placing them into the fridge for a few hours so the ganache can set.
6. To make the decoration, melt white chocolate and place it into a piping bag. Drizzle white chocolate over each white chocolate raspberry tart and garnish with edible flowers and fresh and freeze-dried raspberries before serving.

💡 Top Tip: Don't decorate and serve the tarts until the ganache has set in the fridge first.

📖 Flavor Variations & Substitutions

Once you have mastered this white chocolate raspberry tart recipe, you can adapt it to suit you. Try making a chocolate pastry crust instead, or swap out the fruit and add some strawberries instead of raspberries in the ganache filling. I also like to change up the nut flour and use hazelnut instead of almond.

As well as decorating this raspberry dessert with melted white chocolate, I like to pipe on some chantilly cream.

If you are baking around a dietary restriction or have run out of any ingredients, check out my substitution guides.

Love tarts? Try some of my other tarts and pies recipes.

❄️ Storage & Freezing

The unfilled tart cases can be stacked on top of one another in an airtight container on the worktop. Once filled, store white chocolate and raspberry tarts in an airtight container in the fridge. They are best served within 24 hours, or the pastry can go soggy.

You can easily freeze the tart cases before baking and bake them as and when needed. You can also freeze blind-baked tart shells, although they might lose their crispiness a bit after defrosting. I do not recommend freezing the white chocolate raspberry ganache tarts once filled.

✨ Expert Tips To Make White Chocolate Raspberry Tart

1. While rolling out the pastry, start from the center of the disc and work your way out in all directions. The recipe quantity is designed in a way that once you roll the dough out, it will reach the silicone baking mats from edge to edge.
2.  If the dough is too cold, you won't be able to roll it out. If too warm, it will be difficult to handle and will even stick to the silicone baking mat. Put it back in the freezer for a few minutes if it is too warm to work with.
3. When you take the tarts out of the oven to remove the rings, wait for a minute so the pastry contracts, and you can easily remove them. If the ring seems to be stuck, bake it for a few more minutes before trying again.
4. If the raspberry puree and cream mixture is boiling, when you pour it over the white chocolate, it could burn it. But if it is not warm enough, it won´t melt the chocolate properly. It needs to be just at a simmering point.
5. The raspberry white chocolate tart filling will set as it cools in the fridge, so don't skip this step.

🥣 Equipment Notes

Weigh all of the ingredients using a Digital scale. Baking is a science and requires precision.

I recommend rolling out the sweet pastry with a Rolling pin between two Silicone baking mats. This means you won't need any dusting flour.

Baking tart shells using a Perforated “air” baking mat and Perforated tart rings gets the best results, in my opinion. Silikomart offers rings in various shapes and sizes; I use an 8cm/3.14-inch diameter round version for this raspberry white chocolate tart recipe.

I recommend using a digital oven thermometer to always ensure you are baking at the right temperature.

❓Recipe FAQs

✨ More Tart recipes