Recipe: White Chocolate & Raspberry Tart
White Chocolate & Raspberry Tart
Sweet, creamy, and undeniably elegant. The sweetness of the white chocolate ganache is perfectly cut by the tartness of fresh raspberries hidden within.
Prep: 20 mins
Cook: 0 mins (no-bake filling)
Serves: 10 slices
Ingredients
- 1 Pre-baked Tart Shell
- 400g High-Quality White Chocolate (chopped)
- 200ml Heavy Cream
- 1 tsp Vanilla Bean Paste
- 200g Fresh Raspberries
- Powdered Sugar (for dusting)
Instructions
Step 1
Scatter half the fresh raspberries over the base of the cooled tart shell.
Step 2
Place white chocolate in a bowl. Heat cream and vanilla until just boiling.
Step 3
Pour cream over chocolate. Wait 2 minutes, then stir gently until melted and smooth.
Step 4
Pour the white chocolate ganache over the raspberries in the tart shell so they are submerged.
Step 5
Top with the remaining fresh raspberries while the ganache is still soft.
Step 6
Refrigerate for 3-4 hours until firm. Dust with powdered sugar right before serving.
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