Raspberry and White Chocolate Tart

  • Difficulty: Medium
  • one hour and 25 minutes
  • 6 servings

A raspberry tart like this one is the perfect dessert for a romantic dinner. The sweet dough has a few surprise ingredients, like heavy cream and milk. The filling will take your breath away. It’s made with white chocolate, egg, sugar, cardamom, heavy cream, butter, and milk. It turns out airy and just as sweet as it needs to be. Top it with crushed raspberries for the perfect final touch.

Ingredients Needed for Raspberry and White Chocolate Tart


For the dough:

3 cups of flour
4 ounces of butter
1 cup powdered sugar
½ cup heavy cream
2 tablespoons of milk
1 egg

For the final mixture and base:

1 tablespoon cardamom
1 egg
3 tablespoons of sugar
⅔ cup heavy cream
7 ounces of white chocolate, chopped
2 tablespoons of milk
1 ounce butter
2 tablespoons of frozen raspberry

How to Cook Raspberry and White Chocolate Tart

  1. For the dough:
    Add the flour and butter to a bowl. Mix using your hands. Add the powdered sugar, heavy cream, milk, and egg. Mix and knead until you have a dough. Also, add a little more flour in the process if needed. Set it aside for 30 minutes.
  2. For the filling:
    Add the cardamom to a grinding mortar and grind.
  3. Add the egg and sugar to a bowl and mix them.
  4. Heat the heavy cream in a skillet over low heat. When it starts boiling add the ground cardamom and stir.
  5. Add the white chocolate, stir and cook until it melts. Add the egg-sugar mixture and the milk. Cook and stir a few minutes more.
  6. Spread flour on the work surface and flatten the dough using a rolling pin.
  7. Coat a cake form with butter, place the dough inside and poke holes with a fork. Cover with a parchment paper sheet and fill with beans or something equivalent and spread them evenly to keep the paper pressed against the dough in the cake form. Bake for 15 minutes at 400⁰F/200⁰C.
  8. Remove the beans and parchment paper. Pour the white chocolate mixture over the dough and bake for 30 minutes at 360⁰F/180⁰C.
  9. Add the raspberries to the mortar and crush them. Spread this evenly on top of the white chocolate mixture and refrigerate overnight.

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