White Chocolate and Raspberry Tart

With Valentine’s Day just around the corner, this tart could definitely be the centerpiece of your romantic celebration..or just a beautiful and delicious dessert to end a special dinner. It looks stunning and is not particularly difficult to make.


You’ll need:

For the crust:

1 cup all-purpose flour

1/2 cup powdered suagr

1/2 cup (1 stick) butter, chilled, cut into pieces

1/2 tsp vanilla extract

1/4 tsp almond extract

For the filling:

6 oz white chocolate, coarsely chopped

1/4 cup whipping cream

2 TBsp almond-flavored liqueur  (like Amaretto)

2 cups fresh raspberries

For the topping:

1 1/2 oz white chocolate, chopped

1/2 tsp vegetable oil

Preheat oven to 350F

In food processor, combine all crust ingredients and process until dough begins to hold together.     IMG_1160IMG_1161

Press dough into 9-inch round (here we used a square) tart pan with removable bottomIMG_1162IMG_1163

Bake 20 to 25 minutes or until golden brown. Cool. (Crust can be made up to one day ahead)

Meanwhile in food processor, finely chop 6 ox white chocolate. In small saucepan or in microwave, heat cream until nearly boiling.IMG_1164IMG_1165

With food processor running, carefully pour hot cream over white chocolate.

Add almond liqueur, process until smooth. Pour mixture into small bowl.

Cover, refrigerate 1 hour or until cool and thickened.

Spread cooled filling in baked tart shell. Arrange raspberries on top.IMG_1166IMG_1167

In small microwave- safe cup, combine 1 1/2 ox white chocolate and oil. Microwave on high about 1 minute or until melted. Stir to smooth and drizzle over raspberries.

refrigerate tart at least 2 hours or up to 1 day before serving.IMG_1168


3 Comments Add yours

  1. this looks amazing! I assume that it’s best served at room temperature?

  2. I would take it out of the fridge 1/2 hour before serving. I think the raspberries and white chocolate ganache are nice when a bit cold as opposed to complete room temp.
    Enjoy and thanks for your comment!!

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