309Write - White Chocolate Raspberry Tarte

An easy to make tart filled with raspberry covered with white chocolate ganache topped with seasonal fruits is a summer favorite in Europe but can be made year round


Butter =200 Grams

Sugar =100 Grams

Egg=  1


Flour  =  300 Grams


Salt = A Pinch 


Vanilla Paste = 1 Tsp 



Raspberry Filling


Frozen Raspberries = 500 Grams


Lime Zest = ½ Tsp


Sugar = 50 Grams


Cornflour = 2 Tbsp


Warm Water = 2 Tbsp

White Chocolate


White Chocolate, Chopped = 250 Grams


Cream = 90 Grams


White Food Color = 1 Tsp


Raspberries = For Garnish


Blueberries = For Garnish 


Mint Leaves = For Garnish 




1=Whip the butter until creamy. Scrape the bowl and incorporate the sugar



2=Add the egg, salt and vanilla. Switch to a kneading hook or wooden spoon. Stir the flour in the mixture, adding one third at a time









  • 3=Use your hands to knead the dough into a ball - make sure it does not stick to your hands. If it does, add more flour. If it is too dry to combine into a smooth dough, start again and use more of your butter or add a second egg. Chill the dough for at least one hour, better overnight.
  • 4=Roll out on parchment paper, then flip onto a well-buttered Tarte from another round baking tin. Carefully press the dough into the form. Use a fork to ensure hot air can escape from underneath the dough
  • 5=Place parchment paper on top, fill with dried peas or beans to blind bake in the oven. Bake at 180C for 17min. Check for browning on the crust
  • 6=Once they start to disintegrate, add the lime zest and sugar amount depending on how sweet you like it. Let it boil until there are no more raspberry lumps
  • 7=
  • Dissolve the cornflour in the water, make sure there are no lumps either. Add the cornflour mixture into the raspberries.
  • 8=Stir, let boil until it feels jam-y. Remove from heat, fill raspberries into a separate bowl, and let cool down for 30 minutes
  • 9= Fill into the tarte case once removed from its tin and cooled down. Chill in the fridge for at least an hour
  • 10=
  • In a pan add cream and bring it to a boil.
  • 11=Pour over white chocolate. Let sit for 2-3 min. Stir until completely smooth mixture - if lumps remain, place bowl over water bath and keep stirring
  • 12=If preferred, add a couple of drops of the white food coloring and stir until completely incorporated
  • 13=Let cool until consistency is about that of honey. Pour over cooled raspberry filling in the tarte case. Place back in fridge
  • 14=For garnishing, cut the fruit in slices
  • 15=Arrange on top of the hardened white chocolate ganache according to personal taste
  • 16=Wait to do this until the ganache is thickened to the touch
  • Enjoy!














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