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White Chocolate and Raspberries Tart

This white chocolate and raspberries tart is as elegant as it is indulgent — crisp shortcrust pastry filled with silky white chocolate ganache, swirled with a vibrant raspberry coulis for a striking marble effect.
Finished with fresh raspberries, it’s a showstopper for any occasion.
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Prep Time 40 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine European
Servings 8
Calories 420 kcal

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.
    Adding-cold-butter-to-flour.png
  • Add egg yolk and iced water. Mix until the dough just comes together.
    Mixing-dough-ingredients.png
  • Wrap in cling film and chill for 15 minutes.
    Chiled-dough.png

Roll and chill the tart base:

  • Roll out the chilled dough on a lightly floured surface and transfer it to your tart tin.
    Lining-the-pastry.png
  • Trim the edges, prick the base with a fork, and chill again for 15 minutes.
    Pastry-in-pan.png

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.
    Adding-rice-on-top.png
  • Remove the weights and bake for another 10 minutes until lightly golden. Let cool completely.
    Remove-rice-half-way-through.png

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).
    Combining-white-chocolate-and-cream.png
  • 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.
    Bringing-raspberries-to-boil.png
  • Pass through a sieve to remove seeds and let cool completely.

Assemble the tart:

  • Pour the chilled ganache into the cooled pastry shell.
    Adding-ganache-to-crust.png
  • 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.
    Create-the-pattern-using-skewer.png

Decorate and serve:

  • Chill the tart until set (at least 2 hours). Then, remove the tart from its case and add to a plate.
    Removing-the-pan.png
  • Just before serving, decorate with fresh raspberries.

Notes

Chill both the ganache and coulis before assembly — if they’re warm, the marble effect won’t hold.
The tart base can be made a day ahead.
If your ganache is too thick to pour, gently reheat it over a bain-marie.
You can use frozen raspberries for the coulis — just cook a few minutes longer to reduce excess moisture.
Keyword Dessert, Homemade