This elegant White Chocolate Raspberry Tart is the perfect centerpiece for special occasions or weekend brunches. The base is a crisp, nutty crust made with finely chopped walnuts and bright orange zest, offering a delightful crunch that contrasts beautifully with the soft filling. Fresh raspberries provide a burst of tart acidity and vibrant color, balancing the sweetness of the smooth, velvety white chocolate ganache. The ganache is made by melting quality white chocolate with warm heavy cream and butter, creating a luxurious texture that sets firmly in the fridge. This dessert is visually stunning and tastes even better, combining rich chocolate notes with fresh fruit flavors. Its an impressive yet manageable recipe for home bakers looking to elevate their dessert game.
White Chocolate Raspberry Tart
Description
This elegant White Chocolate Raspberry Tart is the perfect centerpiece for special occasions or weekend brunches. The base is a crisp, nutty crust made with finely chopped walnuts and bright orange zest, offering a delightful crunch that contrasts beautifully with the soft filling. Fresh raspberries provide a burst of tart acidity and vibrant color, balancing the sweetness of the smooth, velvety white chocolate ganache. The ganache is made by melting quality white chocolate with warm heavy cream and butter, creating a luxurious texture that sets firmly in the fridge. This dessert is visually stunning and tastes even better, combining rich chocolate notes with fresh fruit flavors. Its an impressive yet manageable recipe for home bakers looking to elevate their dessert game.Ingredients
Directions
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In a bowl with an electric mixer, blend walnuts, 3/4 of the butter, sugar, flour, zest and egg until combined well.
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Press the mixture into an 11 inch tart pan with a removable bottom.
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Freeze the tart shell for 15 minutes.
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While the shell is freezing, preheat the oven to 375F (191C).
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Bake the shell in the middle of the oven for 25-30 minutes, or until golden brown.
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Cool the baked shell on a rack.
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Remove the side of the pan and transfer the shell to a serving plate.
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Fill the shell with 2 1/2 cups of fresh raspberries.
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In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate.
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Remove the bowl from the heat and whisk in the warmed cream and the remaining butter until smooth.
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Spread the chocolate mixture over the raspberries, smoothing the top.
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Chill the tart, covered, for 3 hours or overnight.
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Garnish the tart with whipped cream and the remaining 1/2 cup of raspberries.
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Serve at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2990.6kcal
- % Daily Value *
- Total Fat 200.5g309%
- Saturated Fat 98.7g494%
- Cholesterol 295.0mg99%
- Sodium 139.7mg6%
- Total Carbohydrate 268.9g90%
- Dietary Fiber 9.6g39%
- Sugars 186.4g
- Protein 42.4g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the white chocolate is finely chopped for even melting. Use high-quality white chocolate for the best flavor and texture.
The tart must be chilled thoroughly to allow the ganache to set properly before slicing.
For best results, bring the tart to room temperature for about 20 minutes before serving to enhance the flavor of the chocolate.
If you do not have an 11-inch tart pan, you can use a standard 9-inch springform pan, but adjust baking time slightly if needed.
Store any leftovers in the refrigerator, covered, for up to 3 days.
