Video
White Chocolate Raspberry Tart
These impressive tarts are simple to make with a flaky chocolate pastry crust and a 3-ingredient white chocolate ganache filling that is so smooth and creamy. They are topped with fresh raspberries and chocolate curls for the most incredibly flavor combination. The bitter cocoa notes against the sweet creamy white chocolate and tart fruity berries is divine.
Ingredients
Pastry:
- 1 cup 142g all-purpose flour
- ¼ cup 21g cocoa powder (I prefer this one)
- 3 tablespoon 40g granulated sugar
- ¼ teaspoon salt
- 7 tablespoon 100g cold unsalted butter cut into small cubes
- 1 large cold egg well beaten
White Chocolate Ganache Filling:
- 8 oz 227g pure white chocolate, very finely chopped
- ⅓ cup 80ml heavy 35% whipping cream
- pinch of salt
Topping:
- 1 cup 120g fresh raspberries
- chocolate curls or shavings
Instructions
- Make the pastry. Combine flour, cocoa powder, sugar and salt in a medium bowl and whisk to blend evenly. Add the cold pieces of butter and rub them in with your fingertips or use a pastry cutter until they are broken down to small pieces the size of oat flakes. There shouldn’t be large pieces of butter left, but also try not to over-work it so that you don’t heat it up from the warmth of your hands. Having the butter well dispersed will make a tender crust. Beat the egg well in a small bowl and then drizzle it into the bowl while tossing the dry mixture with a fork. Once you have added all of the egg, turn the mixture out onto a work surface and bring it together with your hands slightly cupped to press the dough together. Do not knead the dough, but you can fold it over itself a few times to bring it together and press in loose bits. Wrap it well with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F for small tarts and 375°F for a larger tart. Place the chilled dough onto a lightly floured work surface and roll it out to between ⅛ and ¼ inch thickness. Dust the surface of the dough lightly with flour as necessary to prevent sticking, then lightly brush off excess flour once you roll it out to the correct thickness.
- To make small 4-inch or 5-inch tarts as I have in these photos, use a sharp knife to cut out 6-inch rounds of dough. They don’t have to be perfect circles so you can use a ruler to estimate or you can use a plate that is about 6 inches in diameter to trace around. Gently transfer the rolled dough to six 4-inch tart pans or about four 5-inch tart pans.
- To make a large tart, use an 8-inch round or 9-inch round tart pan with removable bottom. Gently transfer the rolled dough to the tart pan and press the dough evenly along the base and up the sides of the pan(s), folding over the overhanging dough to reinforce the edge crust. Trim away any excess dough around the sides then prick the base a few times with a fork. For small tarts bake for 12-16 minutes, and for an 8 or 9-inch tart bake for 15 minutes at 375°F and then reduce oven temperature to 350°F and bake for another 5-10 minutes until the pastry looks matte and feels dry to the touch. Transfer pan(s) to a wire rack to cool.
- Make the filling. Place the finely chopped white chocolate in a heatproof bowl and set aside. Combine cream and salt in a small saucepan over medium-low heat and bring it to a boil. You can also use the microwave to heat it, but make sure you watch that it doesn’t boil over. Remove from heat and immediately pour it over the chocolate. Whisk gently until completely melted, smooth and glossy, then pour it into the cooled tart pan(s). Place the tarts in the fridge for at least 2 hours to set. Once set, arrange fresh raspberries on top and decorate with chocolate shavings or curls.
