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Creamy Raspberry White Chocolate Brunch Tart

creamy raspberry white chocolate brunch tart - featured image
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A luscious tart featuring a flaky buttery crust filled with a silky white chocolate cream and fresh raspberries, perfect for brunch or special occasions.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp ice-cold water
  • 6 oz (170g) white chocolate chips or chopped white chocolate
  • 1 cup (240ml) heavy cream
  • 4 oz (115g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups (about 225g) fresh raspberries
  • Optional toppings: fresh mint leaves, powdered sugar for dusting

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and rub in with fingertips or pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Gradually add 3 tablespoons of ice-cold water, mixing gently until dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan, pressing to fit and trimming excess dough. Prick base with a fork.
  4. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Cool completely on wire rack.
  5. Melt white chocolate gently in a double boiler or microwave in 20-second bursts, stirring between. Set aside to cool slightly.
  6. Beat softened cream cheese until smooth. Slowly add heavy cream while beating until soft peaks form.
  7. Add powdered sugar and vanilla extract, mixing gently. Fold in melted white chocolate until fully combined and silky. Chill 15 minutes if mixture is too loose.
  8. Pour half the filling into cooled crust. Scatter half the raspberries over filling. Add remaining filling and smooth top. Arrange remaining raspberries decoratively on top.
  9. Refrigerate tart for at least 2 hours or until set. Before serving, dust with powdered sugar and garnish with mint leaves if desired.

Notes

Chill the dough for at least 1 hour to ensure a flaky crust. Melt white chocolate gently to avoid burning. Chill the tart for at least 2 hours to set the filling properly. Use fresh raspberries for best texture; if using frozen, thaw gently and drain excess moisture. Blind bake crust with weights to prevent sogginess.

Nutrition

Keywords: raspberry tart, white chocolate tart, brunch tart, creamy tart, easy tart recipe, homemade tart, berry dessert

Find it online: https://zorbmeal.com/creamy-raspberry-white-chocolate-brunch-tart-recipe-easy-homemade-delight/