Desserts just speak to us, which is why we need to have a few solid ones like this Raspberry White Chocolate Tart up our sleeve. Creamy and super smooth the white chocolate is perfectly paired with the tanginess of fresh raspberries. If you want to use frozen raspberries, just defrost prior to use but know that there will be more liquid in the mix.
Raspberry White Chocolate Tart
Creamy white chocolate meets the bright tang of fresh raspberries in a silky tart. Smooth, indulgent, and elegant—perfect for dessert lovers wanting a luxurious finish.
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
25
minutesCooking time
30
minutesCalories
320
kcalTotal time
55
minutes
Cook Mode
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Ingredients
1 Tart shell
400 gram White Chocolate
30 gram Butter
170 millilitre Double Cream
1 tsp Vanilla Essence
1 cup Raspberries
Directions
- Break the white chocolate into pieces and place in a glass bowl. Place this bowl over a saucepan of boiling water, and stir until the chocolate has melted.
- Take the chocolate off the heat and stir through the butter until it is melted. Add in the vanilla essence and the double cream, and whisk until nice and smooth.
- Pour the filing into the tart base, and then spread the raspberries evenly over the top, pressing down to push them into the filling.
- Pop in the fridge for three hours or so, allowing chocolate to set.
- Serve chilled.
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