White Chocolate Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This white chocolate tart is one of my absolute favorites to make when I want something elegant but totally manageable. The whole thing comes together in just an hour from start to finish, which means you can have an impressive dessert on the table without spending your entire afternoon in the kitchen. I love using fresh raspberries on top because they're packed with antioxidants and add a lovely tartness that balances the sweetness of the white chocolate. The buttery shortbread crust is simple enough that even a beginner baker can master it, and the silky white chocolate filling requires no special skills. It's perfect for impressing guests or treating yourself to something special.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 100 gconfectioner's sugar
- 2egg yolks
- 1 mLvanilla extract
- 400 gwhite chocolate chips
- 60 mLheavy cream
- 50 ggranulated sugar
- 5 gsalt
- 100fresh raspberries(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
In a medium bowl, whisk together flour and confectioner's sugar.
- 3
Add the cold butter to the bowl and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- 4
Gradually pour in the heavy cream and mix until the dough comes together in a ball.
- 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 6
Roll out the dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch).
- 7
Transfer the dough to a 23 cm (9 inch) tart pan with a removable bottom.
- 8
Chill the dough in the freezer for 15 minutes before baking.
- 9
Bake the crust for 18-20 minutes, or until it is lightly golden.
- 10
Let the crust cool completely in the pan.
- 11
In a small saucepan, melt the white chocolate chips over low heat.
- 12
Remove the saucepan from the heat and stir in the vanilla extract and granulated sugar.
- 13
Stir in the heavy cream until the mixture is smooth.
- 14
Pour the ganache into the cooled tart crust.
- 15
Refrigerate the tart for at least 2 hours before serving.
Tip: Garnish with fresh raspberries.
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