White Chocolate Raspberry Tart

4.95 from 17 votes

White Chocolate Raspberry Tart

A delicious white chocolate raspberry tart with a buttery, melt-in-your-mouth shortcrust pastry shell filled with a silky raspberry white chocolate ganache.

Prep Time1

Cook Time30

Waiting Time1

Total Time2 30

Course: Dessert

Cuisine: French

Servings:

Calories: 594kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Pâte Sablée

90 g Powdered sugar
230 g Pastry flour or all purpose flour.
30 g Almond flour
Pinch of salt
110 g Unsalted butter with a minimum of 82% fat content, very cold, and cut into chunks.
50 g Egg approximately 1 egg.

For the Raspberry ganache

350 g White chocolate good quality, e.g., Valrhona
175 g Heavy Cream
175 g Raspberry puree blended and sieved to remove the seeds

Decoration

20 g White chocolate melted, good quality, e.g., Valrhona
Edible flowers, fresh or freeze-dried raspberries

Metric - US Customary

Instructions

How to make tart crust

Cut the butter into chunks and place it in the freezer whilst prepping the other ingredients.
Sift the flour, icing sugar, almond, and salt (the dry ingredients) into a bowl.
Add the cold butter chunks to the dry ingredients, and rub the mixture between your hands until it forms a sand-like consistency.
Add the egg to the mixture and mix it in with your hands, just until the dough comes together.
Knead the dough with the palm of your hand for a minute or two 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.
Place the dough into the freezer for 15 min in between the two Silicone baking mats. Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top.
Take the dough out from the freezer, remove the top silicone mat, and use one of the Perforated tart rings to cut out 8 circles and form the bottom of your tarts. Carefully move the dough circles into the rings one by one with the help of an Offset spatula.
Cut 8 long strips out of the dough to form the sides of the tarts. Carefully place the strips into the ring one by one, pressing each strip onto the ring so it sticks to it. Place them all into the freezer for 1 hour.
Preheat the oven to 160C / 320F.
Trim the top of the pastry from the tart shells with a sharp knife, and bake for 20 minutes. Carefully remove the rings and bake for another 5 -10 min until golden brown. Allow the shells to cool.

How to make white chocolate raspberry tart

Chop the white chocolate into small pieces and place into a bowl.
Blend the raspberries into puree and pass through a sieve to remove the seeds.
Heat the heavy cream and raspberry mixture in a saucepan over medium heat just until simmering.
Pour the warm cream raspberry mixture over the white chocolate, and allow the chocolate to start to melt into it for a minute, before stirring it together.
Pour or pipe the warm white chocolate raspberry ganache into each room-temperature tart shell. Smooth the tops with an offset spatula.
Place the white chocolate raspberry tarts into the fridge for 3-4 hours to set the ganache filling before decorating.
Melt the white chocolate in the microwave and pour it into a piping bag. Decorate the tarts with the piped white chocolate, edible flowers, and fresh and freeze-dried raspberries.

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy.
Use high-quality 82% fat content European style very cold unsalted butter.
In case of a nut allergy, the almond can be replaced with an equal amount of flour.
Do not skip the salt in the tart shell recipe; it balances sweetness and brings out the flavors.
Use high-quality white chocolate to make the ganache

TECHNIQUE NOTES:

While assembling and kneading the dough, work as quickly as possible without overworking the dough or making it too warm. Kneading literally should not take more than a minute or two. Do not over-knead the dough, and do not use a mixer or food processor.
If the dough is too warm, it will tear. If it is too cold, it will break. Use your fridge or freezer to quickly chill the dough if needed.
The recipe can be made with the traditional blind baking method using a tart pan, but consider using perforated equipment for best results.
Ensure you're baking at the right temperature by using a digital oven thermometer.
After baking the tart shells for 20 minutes, the pastry should have contracted enough to contract within the ring and be removed. If the pastry feels stuck into the ring, bake it for a further 1-2 minutes.
The filling (raspberry ganache) will need a couple of hours to set in the fridge before serving the tartlets.

Nutrition