This White chocolate raspberry tart recipe is an ideal balance between buttery, melt in your mouth shortcrust pastry and silky raspberry ganache with full of natural raspberry flavours. An easy yet pretty edible flower decoration added on top that will certainly impress everyone.
This White chocolate raspberry tart can be the star of any dinner party, afternoon tea or family get together. A fancy looking easy pastry that is creamy, rich and refreshing at the same time!
Learn today how to make pastry shop looking French pastry in your home kitchen with the help of my step by step tutorial!
What is a tart?
Tart is a freestanding shallow open-faced pastry, often baked in a tart ring with fluted or straight sides. Smaller tarts are referred to as tartlets. Tarts are super versatile, both the tart shell as well as the filling can be made in endless variety of flavours. This Raspberry Tart can be easily turned into strawberry tart, blueberry tart or even mango tart just by replacing the fruit or the tart shell can be easily made into cocooa, hazelnut etc. just by replacing some part of the flour.
Learning how to make Pâte Sablée tart shell is one of the most versatile baking skills one can learn as with one base recipe using different fillings and toppings you can make tons of different variations. Make sure you check out my Ultimate Pâte Sablée Guide that explains everything about how to make sweet shortcrust including ingredients, technique, equipment and even more!
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking. You can treat this recipe as a a full on Raspberry tart course that stars with the theory part then moves onto practice!
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using poor quality chocolate etc. will all have an impact on how your White chocolate raspberry tart will turn out
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
Some important notes regarding the INGREDIENTS of this White chocolate raspberry tart recipe
For the Pâte Sablée tart shell
- Flour: I am using pastry flour for this tart shell recipe, feel free to use AP if can’t find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Almond: Some Pâte Sablée recipes contain almond, some don’t, I prefer mine with some almond flour in it from taste and texture point of view. It is worth to buy good quality ground almond, without skin. You can replace with equal amount of flour
- Sugar: This sweet pastry dough is made with icing sugar. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients especially chocolate desserts. This is a sweet tart dough and I just love that extra very mild salty kick at the end
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously. Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it
- Egg: Room temperature as always
As you can see this is a super simple recipe in terms of the ingredients. The secret behind making beautiful, neat and delicious tart crust is all about mastering the technique, understanding how temperature plays in role while working with the dough and using the right equipment that I will be all explaining further down in this recipe.
For the raspberry ganache
- Chocolate: This Raspberry tart is filled a super delicious, silky and cream yet easy and quick white chocolate based raspberry ganache that has no white chocolate taste whatsowever. Since white chocolate has a close to neutral flavour and colour, it can be made into all sorts of ganache: raspberry, mango, coffee ganache etc. The ganache will be as delicious as the quality of the chocolate you are using. Please please please use good quality chocolate that you would anyway enjoy eating on its own and avoid using “baking chocolate”. I am using Valrhona Ivoire 35% white chocolate that tastes amazing and works wonderfully silky while making ganache
- Cream: Also known as whipping cream, heavy cream or double cream has a fat content between 36% and 40% . In general, the more fat in the cream, the thicker the ganache will become, I usually use 36% fat content heavy cream in my ganache recipes. Avoid substitutes like vegetable based “whipping cream”
- Raspberry: I am using frozen raspberry to make this Raspberry tart. Once unfrozen, I hand blend it into puree and pour it through a sieve to get rid of seeds
For the decoration
- Chocolate: Same as above, use high quality white chocolate and melted it in microwave for a minute or two, make sure you don´t burn it so stir every 30 seconds
5 Baking tips regarding the TECHNIQUE of making this Raspberry tart recipe
As mentioned above this Raspberry tart is a relatively easy recipe with impressive results however there are a couple of tips I want to share with you! First and foremost please make sure you check out my Pâte Sablée tutorial where I share plenty of important information you need to know about how to make sweet short pastry.
1. The importance of temperature while making Pâte Sablée
Earlier I failed several times making Pâte Sablée for one single reason: me being inpatient and forcing the dough even when its temperature was inappropriate.
Baking is science and in general temperature is one of the most important factors to understand AND utilise for our benefit. When I say temperature I don’t purely mean baking temperature but also the environment we work e.g kitchen temperature as well as the dough temperature.
While making sweet tart crust, temperature is everything! If the dough is too hot, it’s sticky and can’t be rolled out or shaped. If too cold, it will easily break. The entire tart making process is a balancing exercise between keeping the dough cold enough but not too cold.
To give you a concrete example, in a home kitchen environment on a warmer day this practically means taking the dough in and out of the freezer about 15 times in between steps to ensure the dough is always on the right temperature to work with. If you are lucky and have a cold kitchen, you might be ok with 2-5 chilling breaks. Yes, not just to chill the dough once or twice but to be in control of the dough temperature all the time! Obviously in professional kitchens temperature as well as humidity is under control and the rolling process is done by a laminator machine, however in home environment this is something we have to be super careful with.
2. What equipment is needed to make Pâte Sablée tart shell
You can only achieve neat, visually appealing, even golden colour sweet shortcrust tart shells by using professional baking equipment. Luckily these are available to purchase on Amazon not just for professionals but also for home bakers. If you want to make beautiful, patisserie style tarts it’s worth to invest into a perforated baking mat, a couple of perforated tart rings and a silicon mat.
Silicone baking mat
I recommend using 2 Silicone baking mat for rolling the pastry dough out in between them. The recipe is designed in a way that you do not need to add extra flour while rolling the dough however it might stick to your kitchen counter so use silicone baking mat. It’s also possible to use 2 sheets parchment paper however the silicone mat provides a much neater, smooth surface. It can be washed and then used all the time so overall worth the investment. I am using the “Amazon basics” cheapest version so no need to buy anything expensive.
While rolling, start from the center of the disc and work your way out in all directions. Again remember, temperature is very important. 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.
Perforated baking “air” mat
The air mat is perfect for baking tart crust, éclairs or even cookies. Thanks to the holes in the mat, the heat spreads evenly throughout mats’ surface guaranteeing a perfect and even baking without blind baking. The dough won´t puff up while baking the tarts and will be super neat and even.
While baking the tart shells, use the Perforated “air” baking mat straight on top of the oven rack (so not in a baking pan) so that the air can circulate properly. I have been using Perforated “air” baking mat for more than a year now from a brand called Silikomart and loving it.
Perforated tart ring
The Perforated tart rings are non-stick and stainless, they allow homogeneous baking due to the even air circulation. It’s a a genius solution, isn’t it? Silikomart (and some other quality brands) offering the rings in various shapes and sizes, I am using a 8cm (3,14inch) diameter round version. As far as I can see there are several cheap copies of the initial Silikomart product, I am not sure though whether they are made of the same material and whether they work or not.
No need to grease the tart rings, the dough will stick to its side providing a very neat looking beautiful tart shell. I have been using my Perforated tart ring for over a year and it’s the best investment I have ever made.
I can not recommend it enough, it’s really one of those tools you have to invest in once and then will change your baking experience forever!
3. Process of making sweet shortcrust pastry
Now that we covered the most important factors you have to bear in mind while making Pâte Sablée, let´s see how exactly to make sweet shortcrust for this White chocolate raspberry tart
- Make sure all ingredients are measured with Digital scale and prepare all the tools ahead:Rolling pin, Silicone baking mat, Perforated “air” baking mat, Perforated tart ring
- Place the measured butter cubes into the freezer for 5-10 minutes
- Sift together dry ingredients; flour, icing sugar, almond, salt, mix so they are combined properly
- Add very cold butter cubes to dry ingredients and rub the mixture between your hands until it becomes a sand like consistency. This will take about 3 minutes, make sure you do not spend too much time with this step as butter can easily warm up and that is something we want to avoid
- Add egg into the mixture and mix with your hands just until the dough comes together. First it might look crumbly but do not add more wet or dry ingredients to the recipe instead gently knead the dough with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
- If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat. The recipe quantity is designed in a way that once you roll the dough out it will reach the silicone baking mat from edge to edge
- Place the dough into the freezer for 10-15 min in between the two Silicone baking mat. Do not remove the mat at this point as the dough might stick to the mat while it is warm and it would break the dough
- Prepare your oven rack with the Perforated “air” baking mat and Perforated tart rings on top
- Take the dough sheet out from the freezer, remove the top of the silicone mat, and using one of the Perforated tart rings, cut out 8 circles – this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
- If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer a lot of times but that is fine, don´t try to force the dough while it is warm. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
- Cut 8 long stripes out of the dough, this will be the side of the tart
- Carefully place the stripes into the ring one by one. Press each stripe onto the side of the rings so it sticks to it. Again make sure you work with a dough that is cold enough but not frozen as that would make impossible to place it into the tart ring without breaking it
- Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
- Pre-heat oven to 160C / 320F
- After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
- Bake for 20 min then carefully remove the rings. Once you take the tarts out of the oven wait for a minute or two for the pastry to somewhat contract within the ring then you will be able to easily remove the rings. If ring seems to stuck onto your pastry it means probably you will need to bake it for a few more minutes
- Once tart rings are removed, bake the tart cases for another few minutes. The tarts will be ready baked already after a few minutes however if you wish to bake it until golden brown then bake it for another 10 minutes. Rotate the baking sheet if necessary
- Let them cool on the Perforated “air” baking mat before filling them with raspberry white chocolate ganache
4. How to make raspberry white chocolate ganache
For this Raspberry Tart recipe you will need to prepare a super easy Raspberry ganache filling.
Chocolate ganache is literally chocolate and cream mixture with endless uses; cakes, cupcakes, tarts etc. Raspberry ganache is a chocolate ganache with added raspberry puree, so easy and delicious! As usual, the quality of the ingredients will highly impact the end result. While taste is obviously very important, in case of chocolate the quality goes way beyond taste, good vs poor quality chocolate that can make or break any recipe. I recommend to chose a high quality brand with high cocoa content chocolate to avoid disappointment. I am using Valrhona Ivoire 35% white chocolate that tastes amazing and works wonderfully silky while making ganache.
Chocolate ganache is a 1:1 mixture of chocolate and warm cream. While making raspberry ganache some of the cream is replaced with raspberry puree. Raspberry makes the ganache beautifully flavourful and colourful, all natural!
- Place finely chopped high quality white chocolate into a bowl
- Hand blend raspberry into puree and pour it through a sieve to get rid if seeds. Frozen or fresh both work
- Mix raspberry puree and cream
- Heat mixture until just simmering. If it’s boiling, the cream is too hot and could burn the chocolate. If it is not warm enough, it won´t melt the chocolate properly
- Pour warm cream and raspberry mixture over chocolate
- Let the two sit for a minute then stir or blend together
- If you wanted the ganache to set you would need to place in into the fridge however for this tart recipe you have to pipe / pour ganache into the tarts before it sets although wait a 10-20 minutes so won´t be hot any longer
5. How to assemble this Raspberry Tart
First, you will make the tart shells then you have to let them cool before filling. Next, make the raspberry white chocolate ganache then pour – not hot – ganache into the tart shells and smooth the top with an offset spatula. The tarts will need to be refrigerated for the ganache to set for a few hours before decorating .
Before decorating the Raspberry tarts make sure tarts are well chilled and raspberry ganache is nicely set. Melt a small amount white chocolate in the microwave stirring every 30 seconds so it does not burn. Take a small piping bag and move melted chocolate into it. Cut a very very small hole on the piping bag and decorate accord to the picture below. You will have to find the right chocolate temperature to do this decoration. If chocolate is too warm, it will be too runny. If chocolate already cooled to room temperature, it wont be runny enough to make the decoration. It is a good idea to test the temperature and practice first on a plate if you have not done this chocolate decoration before.
Some more tart recipe ideas to try
Triple Hazelnut nut with gold chocolate disk decoration – This Triple hazelnut tart recipe is a dream for hazelnut lovers but what makes it even more special is the gold chocolate disk decoration melted on top! Contrasting layers of melt in your mouth hazelnut Pâte Sablée tartlet shell, silky hazelnut ganache, crunchy hazelnut .. a super complex dessert experience that is much easier to make than it might sound!
Strawberry Pistachio tart – This Strawberry Pistachio tart consist of Pâte Sablée sweet shortcrust pastry filled with silky Pistachio ganache and topped with delicious fresh strawberries. Beautiful contrast of rich and nutty Pistachio ganache and refreshing fruit in a buttery, sweet but not too sweet melt in the mouth pastry shell.
Fig Frangipane tart – Pâte Sablée (sweet shortcrust) filled with a incredible delicious, easy almond cream (frangipane) and a slice of fig is what makes this tart a truly amazing autumn recipe! The Franginape tarts are sweet, fruity and nutty at the same time
Coffee tart – Pâte Sablée filled with Coffee ganache and decorated with cream that makes it effectively a Cappuccino Tart. A must make for Coffee lovers!
Caramelized banana & Caramel tart – This Caramelized banana and Caramel Tart is the perfect easy yet fancy dessert you can make at home and impress everyone ! The tart has 3 elements: Home made Pâte Sablée (sweet shortcrust) tart shell, 5 minutes caramelized banana layer, super quick and easy 3 ingredients caramel layer on top
Lemon meringue tart – This Lemon meringue tart recipe is a decorative, individual dessert version of the well know lemon meringue pie. I love how the sweet and silky Swiss meringue complements the tangy and creamy lemon curd
Passion fruit & Chocolate tart – If you have not tried pairing passion fruit and chocolate before, you are missing out, they are truly match made in heaven! Silky & rich chocolate ganache meets floral & tropical yet tangy passion fruit curd in this Chocolate Pâte Sablée tart shell!
Salted caramel & Chocolate tart – This Salted caramel chocolate tart is one of my favoruite tarts ever! Salted caramel and Chocolate are match made in heaven… It just tastes phenomenal as the buttery caramel with slight salty kick meets the silky chocolate ganache!
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RECIPE CARD – White chocolate Raspberry tart
For the Pâte Sablée
For the Raspberry ganache
- 350 g White chocolate good quality, eg. Valrhona
- 175 g Heavy Cream
- 175 g Raspberry puree blended, no seeds
- 20 g White chocolate melted, good quality, eg. Valrhona
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
For the Pâte Sablée
- Sift together dry ingredients; flour, icing sugar, almond, salt
- Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
- Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
- Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
- After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
- Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point
- If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
- Cut 8 long stripes out of the dough, this will be the side of the tart
- Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
- Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours
- Pre-heat oven to 160C / 320F
- After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife
- Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated "air" baking mat before filling
For the Raspberry ganache
- Chop chocolate into small pieces and place them into a bowl
- Hand blend raspberry into puree and get rid of the seeds with the help of a sieve
- Heat cream and raspberry mixture in a saucepan over medium heat just until simmering
- Pour warm cream raspberry mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together
- Pour or pipe warm (but not hot) chocolate raspberry ganache into room temp tart shells. Smooth the top with an offset spatula
- The tarts will need to chill in the fridge for 3-4h hour before decorating for the ganache to set
- Melt white chocolate in microwave then apply the decoration with the help of a piping bag