Some desserts are about comfort. Others are about making a statement. This White Chocolate and Raspberries Tart does both. It’s smooth, vibrant, elegant, and unexpectedly easy to make — a dessert that looks like it came from a pastry shop window but is entirely homemade.
I created this tart for one of those days when I wanted something beautiful, light, and indulgent. The kind of dessert you serve at the end of a long lunch or bring out as a surprise for guests. And when you cut into it — with that crisp shortcrust base, silky white ganache, and striking raspberry swirl — it gets quiet around the table in the best way.
Why This Recipe Works
This tart is all about balance:
– The shortcrust pastry is buttery and crisp, acting as the perfect base.
– The white chocolate ganache is smooth and sweet without being cloying.
– The raspberry coulis cuts through with its bright, slightly tangy contrast.
– And visually, that marble swirl gives it real wow factor — no decorating skills required.
Even better? You can prep most elements ahead of time, so it’s a stress-free showstopper when you’re ready to serve.
Ingredient Notes & Options
- White chocolate: Use good-quality chocolate, as it makes all the difference in flavour and texture.
- Raspberries: Fresh or frozen both work. If using frozen, just cook them a bit longer to reduce excess moisture. If you feel like swapping the fruit for chocolate, you can try my chocolate hazelnut tart filling.
- Pastry: Homemade shortcrust gives the best texture and flavour, but if you’re short on time, a store-bought pastry shell will still work.
- Butter in the ganache: Just a touch adds richness and a glossy finish.
Want to mix things up? You can easily flavour the ganache with vanilla, orange zest, or rosewater. And the coulis can be swapped for strawberry or cherry if raspberries aren’t in season.
Tips for Success
- Chill the dough twice — once before rolling and once in the tin — for a crisp crust that holds its shape.
- Use baking weights when blind baking to prevent puffing.
- Don’t skip straining the ganache or the coulis — it’s what makes the textures silky-smooth.
- Make sure both the ganache and coulis are fully chilled before assembling, or they’ll bleed together and lose that marble effect.
- Use a toothpick or skewer to gently swirl — less is more.
How to Serve the White Chocolate and Raspberries Tart
This tart is best served well-chilled. The ganache sets beautifully without becoming too firm, and the raspberry swirl keeps its sharp definition. Right before serving, top with a few fresh raspberries for contrast and freshness.
Perfect for:
- Celebrations or dinner parties
- Mother’s Day or Easter lunch
- A light spring or summer dessert
- When you want something impressive without making a layer cake
Pair it with a glass of rosé, a cold espresso, or a sparkling elderflower drink.
Storage & Make-Ahead
- The tart can be fully assembled and kept in the fridge for up to 2 days.
- You can also make the ganache and coulis a day ahead and store them covered in the fridge.
- Leftovers keep beautifully — just cover the tart loosely and refrigerate.
White Chocolate and Raspberries Tart FAQs
Can I use dark or milk chocolate instead?
Technically yes, but the flavour balance will change. White chocolate allows the raspberry to shine. If you do swap, reduce the cream slightly.
How do I keep the pastry from shrinking?
Make sure to chill the dough in the tin before baking, and don’t skip the blind baking step with weights.
Can I freeze it?
It’s best fresh, but you can freeze individual slices. Wrap well and defrost overnight in the fridge.
White Chocolate and Raspberries Tart
Equipment
- 23–25 cm tart tin
- Mixing bowl
- Food processor or pastry cutter (optional, for dough)
- Saucepan and heatproof bowl (for bain-marie)
- Whisk and spatula
- Sieve
- Baking paper & baking weights or dried beans
- Cling film
- Skewer or toothpick (for swirling effect)
- Rolling Pin
Ingredients
For the Shortcrust Pastry
- 265 g all-purpose flour
- 125 g chilled unsalted butter cubed
- 1 egg yolk
- 50 g icing sugar
- 2 tbsp iced water or more, as needed
For the White Chocolate Ganache
- 400 g white chocolate chopped
- 160 ml double cream
- 20 g butter
For the Raspberry Coulis
- 100 g fresh or frozen raspberries
- 3 tbsp sugar
- 1 tbsp water
- 1 tbsp cornflour
For Decoration
- Fresh raspberries a small punnet
Instructions
Make the pastry:
- In a large bowl (or food processor), combine flour, icing sugar, and chilled butter. Rub together or pulse until the mixture resembles fine breadcrumbs.
- Add egg yolk and iced water. Mix until the dough just comes together.
- Wrap in cling film and chill for 15 minutes.
Roll and chill the tart base:
- Roll out the chilled dough on a lightly floured surface and transfer it to your tart tin.
- Trim the edges, prick the base with a fork, and chill again for 15 minutes.
Blind bake the crust:
- Preheat oven to 200°C. Line the pastry with baking paper and add baking weights or rice. Bake for 10 minutes.
- Remove the weights and bake for another 10 minutes until lightly golden. Let cool completely.
Make the white chocolate ganache:
- Place the chopped white chocolate, double cream, and butter in a heatproof bowl over a pot of simmering water (bain-marie).
- Stir gently until melted and fully combined.
- Strain the ganache into a clean bowl and cover with cling film touching the surface. Let cool, then refrigerate until thickened slightly but still pourable.
Prepare the raspberry coulis:
- In a small saucepan, cook the raspberries and sugar over low heat for 5 minutes.
- In a separate bowl, mix cornflour and water, then stir into the raspberries. Simmer for 1–2 more minutes until thickened.
- Pass through a sieve to remove seeds and let cool completely.
Assemble the tart:
- Pour the chilled ganache into the cooled pastry shell.
- Add small dollops of raspberry coulis over the surface and use a skewer to gently swirl into a marble pattern. Be careful not to overwork it.
Decorate and serve:
- Chill the tart until set (at least 2 hours). Then, remove the tart from its case and add to a plate.
- Just before serving, decorate with fresh raspberries.
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