Spring recipes just call for different fruits! Since the past recipes have been strawberry, I decided to make a raspberry tart this time. And of course, can’t do it without chocolate!
Raspberry White Chocolate Tart is a delicious fruity-chocolatey tart, made of cocoa crust, raspberry filling, and white chocolate ganache. All of these are very simple to make and the whole procedure will take you about an hour and a half. It’s the best if you use the pie/tart baking tray, but if you don’t have it, round cake baking tray will do too – just use a big enough. I made it in tart baking tray with 28 cm diameter.
The Cocoa Crust
180 g flour
25 g raw cocoa powder
70 g powdered sugar
100 g butter
7 g baking powder
Butter and flour for the baking tray
300 g frozen raspberries
3 tbsp sugar
White Chocolate Ganache
350 g white chocolate
300 ml sweet cream
Fresh raspberries and white chocolate pieces for decoration
Knead the dough from all listed ingredients. Roll it out and cover the whole baking tray. Prick the dough with forks and bake for 15 minutes on 180 degrees C.
Cover the raspberries with sugar and heat up until you get a smooth mixture. Pour it over the baked crust.
Heat up the sweet cream almost until boiling. Cut white chocolate in pieces and melt it in hot sweet cream. Stir until all the pieces melt.
Slowly pour the ganache over the raspberries and mix both layers (optionally). Don’t worry, the ganache will thicken inside the fridge.
Put the tart in the fridge for at least 3 hours – the best if over night. You can decorate it with fresh raspberries and white chocolate pieces. Use it in 3 days and always keep in fridge.
Happy spring baking!