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Perfect Raspberry White Chocolate Brunch Tart

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A quick and elegant brunch tart featuring a flaky buttery crust, creamy white chocolate filling, and fresh raspberries. Perfect for special mornings without the fuss.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp (25 g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp (45–60 ml) ice water
  • 7 oz (200 g) white chocolate chips or chopped white chocolate
  • 3/4 cup (180 ml) heavy cream
  • 1 1/2 cups (225 g) fresh raspberries, washed and patted dry
  • 1 tsp vanilla extract
  • 1 tbsp (8 g) powdered sugar (optional, for dusting)

Instructions

  1. In a food processor, pulse flour, sugar, and salt to combine. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits. Alternatively, use a pastry cutter or two knives.
  2. Drizzle 3 tbsp ice water over mixture and pulse until dough starts to come together. Add up to 1 more tbsp water if needed, but keep dough moist, not sticky.
  3. Turn dough onto lightly floured surface, press into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Roll dough on floured surface to about 12 inches (30 cm) diameter. Transfer to 9-inch (23 cm) tart pan, pressing gently into edges and trimming overhang.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake 8-10 more minutes until golden. Let cool completely.
  7. Heat heavy cream in a small saucepan over medium heat until just simmering (do not boil). Pour over chopped white chocolate in a heatproof bowl. Let sit 2 minutes, then whisk gently until smooth and glossy.
  8. Stir in vanilla extract into white chocolate mixture.
  9. Pour filling into cooled tart shell and smooth top with spatula. Arrange raspberries evenly over filling, pressing lightly so they nestle but don’t sink.
  10. Refrigerate tart for at least 2 hours to set filling and meld flavors.
  11. Before serving, dust lightly with powdered sugar if desired. Use a sharp knife warmed under hot water for clean slices.

Notes

Keep butter cold to ensure a flaky crust. Chill dough before rolling. Use pie weights during blind baking to prevent shrinking. Heat cream gently to avoid seizing white chocolate. Chill tart for at least 2 hours before serving for best texture. For less sweet variation, use semi-sweet chocolate or reduce sugar in crust. Frozen raspberries can be used if thawed and drained well.

Nutrition

Keywords: raspberry tart, white chocolate tart, brunch tart, easy tart recipe, elegant brunch dessert, raspberry white chocolate dessert

Find it online: https://yumyep.com/perfect-raspberry-white-chocolate-brunch-tart-recipe-easy-elegant-mornings/