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 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!
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.
Some of our other favorite raspberry recipes we have on our site include: No Bake Raspberry Cheesecake Bites, Raspberry Icebox Cake, and Raspberry Jello Poke Cake.
WHY THIS RECIPE WORKS:
- A total crowd-pleasing dessert that is sure to impress.
- Make-ahead dessert option, the filling can set in the fridge overnight.
- Minimal staple ingredients make this come together easily.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
- All-purpose flour
- Salted butter
- Water
- Granulated sugar
- Raspberries
- White chocolate chips
- Heavy whipping cream
- Vanilla extract
HOW TO MAKE RASPBERRY TART:
- In a large bowl, mix the butter until soft and fluffy with an electric hand mixer.
- 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.
- Cover the ball of dough with plastic wrap and place it in the refrigerator for 30 minutes to rest.
- 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.
- 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.
- 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.
- Begin with your raspberry filling. Place a medium-sized saucepan over medium heat. Add the berries, water until they are just covered, and the sugar. Make sure the water barely covers the berries.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the tart from the refrigerator and add the white chocolate mixture on top.
- 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.
- 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
- 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, that is the beauty of this recipe. It needs to set up in the fridge for at least 3 hours.
The filling in a tart is normally on the loose side and doesn’t set completely solid, so it needs to get very, very cold before serving so it won’t wilt as soon as it is cut.
I like to chill mine overnight, so if you have that time to work with, I would do that too. So, yes, this makes a fantastic make-ahead dessert!
However, I would not make it more than 3 days in advance.
DO I HAVE TO USE A TART MOLD?
A tart is not a tart without the mold, or else it would be considered more of a pie.
So, if you don’t have a tart mold, it’s no big deal. You can still make this recipe as written in a 9-inch pie plate.
I like to get my baking supplies on Amazon, and this is the tart mold I use.
HOW TO STORE:
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.
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.
TIPS AND TRICKS:
- This makes one 9-inch tart, but you can easily double it to feed more and make two tarts at the same time.
- Tons of custom options, see my tips above on that.
- Make sure to use good-quality white chocolate, so it melts easier.
- This freezes well, see my tips above on how to store.
- Use raspberry pie filling for the raspberry layer if desired, and add the white chocolate layer on top.
- This is the tart mold I recommend.
Ready to make a super easy yet impressive dessert for your next get-together? Try our Raspberry Tart and get ready to wow your guests!
If you like this recipe, you might also like:
- Berry Tarts
- Raspberry Chocolate Tart
- Homemade Brown Sugar Cinnamon Pop-Tarts
- Lemon Cupcakes with Raspberry Buttercream Frosting
- Onion Tarts
- Lemon Tart
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!
Raspberry Tart
Ingredients
For the crust
- 5 ounces salted butter softened
- 1 & 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup ice cold water
For the raspberry layer
- 11 ounces fresh raspberries
- water
- 3 tablespoons granulated sugar
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 tablespoon salted butter
For the topping
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 & 1/2 cups white chocolate chips
- 1 tablespoon salted butter
Instructions
For the crust
- In a large bowl, mix the butter until soft and fluffy with an electric hand mixer.
- 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.
- Cover the ball of dough with plastic wrap and place it in the refrigerator for 30 minutes to rest.
- 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.
- 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.
- 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.
For the raspberry filling
- Begin with your raspberry filling. Place a medium-sized saucepan over medium heat. Add the berries, water until they are just covered, and the sugar. Make sure the water barely covers the berries.
- 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.
- 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.
- 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.
- 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.
- 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.
For the topping
- 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.
- 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.
- Remove the tart from the refrigerator and add the white chocolate mixture on top.
- 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.
- Place in the refrigerator to set for at least three hours or overnight. Garnish with extra berries and serve.
Notes
- This makes one 9-inch tart, but you can easily double it to feed more and make two tarts at the same time.
- Tons of custom options, see my tips above on that.
- Make sure to use good-quality white chocolate, so it melts easier.
- This freezes well, see my tips above on how to store.
- Use raspberry pie filling for the raspberry layer if desired, and add the white chocolate layer on top.
- This is the tart mold I recommend.
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