Recipes › Raspberry (Summer Fruiting) › Raspberry and White Chocolate Tart
Raspberry and White Chocolate Tart
A luxurious tart with a buttery shortcrust shell filled with smooth white chocolate ganache and topped with rows of gleaming fresh raspberries. The sweet richness of the white chocolate is perfectly offset by the tartness of the berries, making every slice a memorable treat.
Raspberry (Summer Fruiting) is usually ready July to August. More raspberry (summer fruiting) recipes, or see what to sow this month where you are.
Ingredients
- 200 g plain flour
- 100 g unsalted butter, cold and cubed
- 50 icing sugar
- 1 egg yolk
- 2 tbsp cold water
- 200 g white chocolate, finely chopped
- 150 ml double cream
- 350 g fresh summer raspberries
Contains: cereals gluten, eggs, milk.
Method
- Make the pastry: rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. Mix in the egg yolk and cold water to form a dough. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180°C. Roll out the pastry and line a 23 cm loose-bottomed tart tin. Prick the base, line with baking parchment, fill with baking beans, and blind bake for 15 minutes.
- Remove the beans and parchment and bake for a further 10 minutes until golden and crisp. Leave to cool completely.
- Heat the cream in a small saucepan until just simmering. Remove from the heat and pour over the chopped white chocolate. Stir until fully melted and smooth.
- Pour the white chocolate ganache into the cooled tart shell and spread evenly. Refrigerate for at least 1 hour until set.
- Arrange the fresh raspberries neatly over the set ganache in concentric circles. Serve at room temperature.
Tips
- Ensure the tart shell is completely cool before adding the ganache, or it will melt through the base.
- Pat the raspberries dry with kitchen paper before placing them on the tart to prevent the ganache becoming watery.
Ring the changes
- Replace white chocolate with dark chocolate for a more intense flavour that contrasts brilliantly with the raspberries.
Keeping it
Store in the fridge for up to 2 days. Best served on the day it is assembled for the freshest berry appearance.
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