White Chocolate Raspberry Tart

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One of my favorite summer fruits is raspberries. These succulant, sweet red and beautiful fruits fill make me wanna put them in every cake or dessert I make.

The following is a white chocolate raspberry tart. On a golden crust lays a raspberry mousse, topped with vanilla sponge cake that’s brushed with raspberry coulis, and on top of everything a white chocolate chantilly cream and lots of fresh raspberries.

White Chocolate Raspberry Tart

Photo: Natalie Levin

White Chocolate Raspberry Tart

For white chocolate Chantilly:

  • 1 gram gelatin powder
  • 5 ml. water
  • 100 grams white chocolate
  • 250 ml. heavy cream
  • Pinch of salt
  • 1/2 tsp. vanilla extract

For pink glacage:

  • 9 grams gelatin powder
  • 45 ml. water
  • 50 ml. water
  • 100 grams sugar
  • 100 grams glucose or corn syrup
  • 70 ml. milk
  • 100 grams white chocolate
  • Red food coloring (to taste)

For short crust pastry:

  • 150 grams all-purpose flour
  • 100 grams cold butter (cut into cubes)
  • 40 grams icing sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. cold water (as needed)

For vanilla biscuit layer:

  • 1 large egg
  • 40 grams sugar
  • 1/4 tsp. vanilla extract
  • Pinch of salt
  • 50 grams all-purpose flour

For raspberry coulis:

  • 50 grams sugar
  • 60 grams raspberry puree

For raspberry mousse:

  • 2 grams gelatin powder
  • 10 ml. water
  • 2 large eggs
  • 25 grams sugar
  • 150 grams raspberry puree
  • 50 grams soft butter
  • 125 ml. heavy cream
  • Red food coloring (to taste)


  • 100-150 grams fresh raspberries

You will need:

  • one 24 cm round baking ring or pie pan
  • one 22 cm baking ring

White chocolate Chantilly:

  1. In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.
  2. Chop the white chocolate and put in a bowl.
  3. Heat the cream almost to a boil and pour over the chocolate. Add in the salt and vanilla and beat well until blended.
  4. Melt the gelatin and add into the mixture.
  5. Strain the mixture and chill for 2-3 hours in the refrigerator until completely cold.
  6. Transfer the ganache into a mixer bowl and beat until you get a stable cream.
  7. Pour the cream into a 22 cm baking ring and flatten the top evenly.
  8. Freeze the cream for at least 5-6 hours or until completely frozen.

Pink glacage:

  1. In a medium bowl mix gelatin and 45 ml of water and set aside for 15 minutes at room temperature until the gelatin absorbs all the liquid.
  2. In a medium saucepan put 50 ml of water, sugar and glucose and heat to a boil.
  3. When the mixture boils, add in the milk and mix well.
  4. Meanwhile, melt the white chocolate in the microwave or over double-boiler.
  5. When boiling again (after adding the milk), add in the gelatin and mix until melted.
  6. Strain and add into the melted chocolate. Wait a minute, and beat until melted and mixture is smooth.
  7. Add in red food coloring until you reach the desired shade.
  8. Cool the glacage to 30c degrees.
  9. Extract the frozen layer of Chantilly and place on a rack.
  10. Pour the glacage, coating the sides and the top of the cream.
  11. Freeze until assembling the tart.


  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
  4. Cool completely at room temperature.

Vanilla biscuit:

  1. Preheat oven to 170c degrees.
  2. In a bowl of a mixer, whip egg, sugar, vanilla and salt at high speed until you get a stable, airy and bright mixture.
  3. Add in flour and fold gently until blended.
  4. Pour the mixture on an oven tray lined with lightly greased baking paper and flatten to an even layer, about 1-2 cm thick.
  5. Bake for 6-8 minutes or until golden.
  6. Cool completely and separate for the baking paper. Cut into a 22 cm circle.

Raspberry coulis:

  1. In a small saucepan put sugar and raspberry puree and heat until the sugar dissolves and mixture thickens slightly. Cool completely at room temperature.

Raspberry mousse:

  1. In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.
  2. In a medium saucepan put eggs, sugar and raspberry puree and beat well.
  3. Cook the mixture over medium-low heat, while whisking constantly, until you get a thick cream. Remove from heat.
  4. Melt the gelatin, add in and mix until absorbed.
  5. Strain the mixture into a clean bowl and add butter. Beat until dissolved and creamy.
  6. Cool the cream in the refrigerator for 2-3 hours or until it is completely cold.
  7. Whip the cream until soft peaks form, and gently fold into the cold raspberry cream. If necessary, and if desired, you can add a little food coloring to empower red color.
  8. Pour the mousse over the baked crust, and smooth the top.
  9. Place the biscuit over the mousse and brush it generously with raspberry coulis.
  10. On top of the biscuit, and right in the middle of the tart, place the white chocolate Chantilly (coated with glacage).
  11. Arrange raspberries around the sides and serve.
  • You can use strawberries instead of raspberries.
  • Keep the raspberry tart in a closed container in the refrigerator for up to 4-5 days.

White Chocolate Raspberry Tart

Photo: Natalie Levin

White Chocolate Raspberry Tart

Photo: Natalie Levin