You’re going to love this white chocolate raspberry tart recipe! I like making things; food, crafts, whatever. They look like they have taken hours of blood, sweat, and tears, when in fact, they were so easy you could do it with one hand tied behind your back. That’s this tart. The white chocolate raspberry tart looks fantastic! Tastes DIVINE and is so ridiculously easy to make that anyone, and I mean anyone, could do it.
Your friends, family, and guests will think you spent hours on the white chocolate raspberry tart recipe when, in fact, it whips up super quick!
This tart is not super sweet at all. But it is very, very good. It has a mild cheesecake taste with the tartness of the fruit on top and a shortbread crust. You can use any fruit you want on top. I always use raspberries because they go well with the white chocolate, but blueberries, thinly cut strawberries, or even some sweetened cranberries would be good too.
If you make this White Chocolate Raspberry Tart recipe, be sure to leave us a comment and let us know what you think and if there is anything you think or do that makes them even more yummy! We love hearing from you, Enjoy!
White Chocolate Raspberry Tart Recipe
Ingredients
- 3/4 cup butter softened
- 1/2 cup confectioners’ sugar
- 1 1/2 cups flour
- 1 package 10 ounce package white chocolate chips or 1 (10 ounce) package vanilla chips – I use vanilla chips, it’s cheaper.
- 1/4 cup whipping cream
- 1 8 ounce package cream cheese, softened
- assorted fruit – DON’T use frozen fruit. When it thaws it gets runny and yucky. Fresh only
- assorted fruit – DON’T use frozen fruit. When it thaws it gets runny and yucky. Fresh only
- *optional Apple jelly for glazing
Instructions
- Heat your oven to 300°F.
- Beat butter and sugar until light and fluffy.
- Blend in flour.
- Press the mixture onto the bottom and up the side of a 12 inch round pizza pan or tart pan.(seriously! No cutting or rolling, just push the mixture into the pan (easy peasy) dock your crust once it’s all nice in the pan.
- Bake for 20-25 minutes or until just lightly brown.
- Cool the white chocolate raspberry tart completely. (I threw mine in the fridge at this point to speed up the process)
- Melt the vanilla or white chocolate chips and the cream on the stove over a double boiler. Or in the microwave if you like.
- While you’re waiting for your chocolate to melt, throw your cream cheese in your mixer and beat it up. Once the chocolate is fully melted add it to the cream cheese and beat it together until nice and smooth.
- When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
- Cover with plastic wrap and chill.
- Choose the fruit of your choice and place on the tart all fancy like. (if you are using raspberries and want it to look like mine. I simply start lining the outside of the circle with the berries and work my way in.)
- This step is optional, but I recommend it – Melt some apple jelly in the microwave, and with a pastry brush, brush all the fruit on top of your tart. This makes the fruit shine and seals it in if you are planning on having your tart the next day. I will never skip this step. It does make it look so much nicer.
- Keep the tart or any leftovers covered and stored in the fridge. (You’ll love the white chocolate raspberry tart recipe so much there won’t be any leftovers)
Notes
Created by Jeanna at Barefoot in Blue Jeans
