Raspberry White Chocolate Tart
A delightful dessert combining the tartness of fresh raspberries with creamy white chocolate in a buttery crust.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 250 kcal
Tart Crust
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened
- 0.25 cups granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
Filling
- 1 cup fresh raspberries
- 6 ounces white chocolate, chopped
- 0.5 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (for garnish)
- Fresh mint leaves (for garnish, optional)
Prepare the tart crust by mixing flour and sugar, then adding butter, egg yolk, and cold water. Press into a tart pan and bake at 350°F for 15-20 minutes.
Make the white chocolate filling by melting white chocolate with heavy cream over low heat, then stir in vanilla extract.
Prepare raspberries by rinsing and drying them gently.
Assemble the tart by pouring the white chocolate filling into the cooled crust and topping with raspberries.
Chill the assembled tart in the refrigerator for at least 120 minutes before serving.
Calories: 250kcalProtein: 3gSodium: 50mg
Keyword chocolate, raspberry, tart