White Chocolate Raspberry Tart Recipe

With a homemade sweet tart crust and raspberry and white chocolate fillings, this Raspberry Tart is sure to impress. Yet, simple with minimal ingredients, you’ll be surprised how easy it is to put together!

I’m all about those impressive yet easy desserts. Come on, you know me by now, and I’m always out to one-up myself, and today with this Raspberry Tart, I have done it again, my friends!

With a silky smooth filling, crisp tart shell, and a slight tartness from fresh raspberries, this is one dessert I get asked to make again and again.

I absolutely love adding berries, especially in my deserts, because they tend to be a little tart, which acts perfectly to counteract all that sugar. We use a white chocolate base for both layers of the filling in this tart, so without the raspberries, it could get a little “too” sweet… yes, there is such a thing!

And by the way, I know what you’re thinking, will this tart recipe work with other fruits/berries, the answer is YES! More on that below, I’ll give you the breakdown of substitutes for this recipe, as always.

Raspberries happen to be my favorite berry, always have been, and always will be. They remind me of my childhood, my Aunt grew raspberry bushes in her backyard, and I would go stuff my face whenever I wanted!

Plus, who doesn’t want an excuse to use that adorable little tart tin? I don’t think my tart pan gets enough love, honestly.

If you are like me and love a sweet and tart contrast to my desserts, then you must try our recipe for this Raspberry Tart as soon as you get the chance.

1. A total crowd-pleasing dessert that is sure to impress. So much flavor!
2. Make-ahead dessert option, the filling can set in the fridge overnight.
3. Minimal staple ingredients make these mini tarts come together easily.

• All-purpose flour
• Salted butter
• Water
• Granulated sugar
• Raspberries
• White chocolate chips
• Heavy whipping cream 
• Vanilla extract

1. In a large bowl, mix the butter until soft and fluffy with an electric hand mixer.
2. Add in the flour and sugar and mix until crumbly. Little by little, add in the water to moisten the mixture, and continue kneading the dough by hand until it’s combined. 
3. Cover the ball of dough with plastic wrap and place it in the refrigerator for 30 minutes to rest. 
4. Take out the dough and place it on a lightly floured, clean work surface. Roll the dough into a circle, then transfer it to a 9-inch tart mold. Press it into the pan, then dock the bottom and trim the edge. Freeze for 30 minutes.
5. Preheat your oven to 375*F. Place a piece of parchment paper on top of the crust and fill the mold with dried beans, uncooked rice, or baking weights so it doesn’t puff up in the middle.
6. Bake for 15 minutes. Take out of the oven and remove the pie weights/parchment paper. Bake for an additional 10 minutes, until golden brown and it appears dry and set. Let cool completely on the counter.

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7. Begin with your raspberry filling. Place a medium-sized saucepan over medium heat. Add the fresh berries, water until they are just covered, and the sugar.  Make sure the water barely covers the berries.
8. As the berries begin to soften slightly over the heat, stir occasionally. Once the mixture comes to a simmer, use a potato masher or fork to break up the berries.
9. Transfer the berries into a blender and blend until the mixture is smooth and puréed. Strain the raspberries to remove any remaining seeds. Save 2 Tablespoons of the mixture for the top decoration.
10. Add the heavy cream, remaining raspberry sauce, and vanilla in a small sauce pot over medium-low heat. Mix until combined. Bring to a simmer and take off the heat.
11. Add the chocolate chips, butter, and hot heavy cream mixture in a heatproof bowl. Let it sit for 5 minutes, and then stir until the chocolate is completely melted and you have the raspberry filling. 
12. Transfer this mixture onto your pre-baked tart shell and spread it out evenly. Place in the refrigerator for a few minutes while you make the mixture for the top layer. 
13. Add the heavy cream and vanilla to a small sauce pot over medium-low heat. Mix until combined. Bring to a simmer and take off the heat.
14. Add the chocolate chips, butter, and hot heavy cream mixture in a heatproof bowl. Let it sit for 5 minutes, and then stir until the chocolate is completely melted. 
15. Remove the tart from the refrigerator and add the white chocolate mixture on top. 
16. Once you have evenly spread the white chocolate on top, take half a teaspoon and make a few drops of the reserved raspberry sauce on top of the white chocolate. With a skewer, swirl the colors together.
17. Place in the refrigerator to set for at least three hours or overnight. Garnish with extra berries and serve.

CAN I USE A PREMADE CRUST?

Yes, if you don’t want the added step of making the crust for this tart, then you can use a premade, refrigerated pie crust. It will fit perfectly in a 9-inch tart mold.

However, pie crusts tend to not be as flavorful as a tart pastry shell. So, if you are okay with sacrificing a little flavor for convenience, then by all means, go for it!

You will still need to pre-bake the crust and then continue on with the filling directions.

CAN I USE RASPBERRY PIE FILLING?

Yes, you can use a premade raspberry pie filling! You will use half of a 20-ounce can of raspberry pie filling.

Just place it in the blender as we do in our recipe to get it completely smooth. I suggest not trying to strain it as it will be too thick.

But, just continue with the rest of the written recipe.

Alternatively, you can use any flavor of pie filling you like instead of raspberry. 

CAN I USE OTHER BERRIES OR FRUITS?

Any berry will work the same way for this tart—strawberry, blueberry, cranberry, cherries, and blackberries.

Other fruits will work as well. Just use 11 ounces of diced fruit in place of the 11 ounces of fresh raspberries called for in this recipe.

Other fruit I suggest:

• Peaches (oh I love peach tarts)
• Mango
• Pear
• Passion Fruit

You can also use any kind of premade curds, but again, stick to the 11 ounces. 

WHAT KIND OF WHITE CHOCOLATE SHOULD I USE?

You must use good-quality white chocolate.

My favorite white chocolate brands are Ghirardelli, Lindt, and Guittard.

Other brands I have used in the past tend not to melt completely or smoothly, so these are the brands I stick with.

CAN THIS BE MADE AHEAD?

Yes, the charm of this French raspberry tart is that it needs to chill in the fridge for at least 3 hours to set perfectly.

The pastry cream filling, with its silky crème pâtissière and a hint of vanilla bean, stays a bit loose and doesn’t fully solidify, so it must be very cold to hold its shape when cut—no one wants a droopy finished tart at a special occasion!

I chill mine overnight for the best result, and if you have that time, it’s a good idea to do the same.

This makes it a great make ahead dessert, but don’t prep it more than 3 days ahead to keep the fresh fruit and homemade pastry cream flavors vibrant.

DO I HAVE TO USE A TART MOLD?

A tart isn’t quite a tart without a tart case with a removable bottom, or it might feel more like a pie.

But if you don’t have a tart mold, no worries! You can still make this raspberry tartlets recipe as written using a 9-inch pie plate with a shortbread crust.

For the best result, follow the simple steps to press dough into your dish.

I love getting my baking gear online, and I use a tart mold with a removable bottom for that perfect finished tart shape, great for a dinner party or special occasion.

REFRIGERATOR: Store leftovers in the fridge in an airtight container for up to 5 days.

Best served cold, once it starts to come to room temperature, the filling may start to melt and pool.

FREEZER: Freeze for up to 3 months. Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight or on the countertop until no longer frozen.

Ready to make a super easy dessert that fits in the palm of your hand? Try our Raspberry Tart and get ready to wow your guests!

If you’ve tried this RASPBERRY TART, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!