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!
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.