White Chocolate–Raspberry Tart

White Chocolate–Raspberry Tart

  • Yield: Serves 8


  • none Crust:
  • 30 none chocolate wafer cookies
  • 3 tablespoons sugar
  • 1/4 cup (4 Tbsp.) unsalted butter, melted
  • none Filling:
  • 2/3 cup heavy cream
  • 4 tablespoons unsalted butter, at room temperature
  • 14 ounces white chocolate, chopped
  • 1 none (11/ 2 lb.) bag frozen raspberries, thawed
  • none Topping:
  • 1/4 cup chocolate chips
  • 1 teaspoon heavy cream
  • 1/2 tablespoon unsalted butter


Make crust: Preheat oven to 375ºF. In a food processor, pulse wafers and sugar until ground. With motor running, add butter until clumps form. Press into a 9-inch tart pan. Bake 10 minutes; cool on a wire rack.

Make filling: Warm cream on medium heat until it just boils. Remove from heat and add butter and chocolate. Let stand 5 minutes, then stir until smooth. Strain raspberries; pat dry with paper towels. Cover tart shell with a layer of raspberries. Pour filling over. Chill until set, 2 hours.

Make topping: Warm all ingredients on low heat until melted, stirring often. Drizzle on tart. Chill 5 minutes.

Nutritional Information

Amount per serving
  • Calories: 733none
  • Fat: 50g
  • Saturated fat: 27g
  • Protein: 7g
  • Carbohydrate: 60g
  • Fiber: 7g
  • Cholesterol: 82mg
  • Sodium: 188mg

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White Chocolate–Raspberry Tart Recipe