White Chocolate Raspberry Tart Recipe

06/04/2025

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This white chocolate raspberry tart starts with a buttery, flaky pastry crust, filled with creamy white chocolate ganache and topped with fresh raspberries. A stunning dessert that’s rich, fruity, and perfect for any occasion.

Raspberry crostata on a glass plate with a slice on a black plate.

This tart brings together two of my favorite flavors, creamy white chocolate and sweet yet tart raspberries. It’s a pairing I’ve loved ever since making my raspberry bundt cake, and now I can’t help sneaking it into everything from raspberry cookies to no-churn raspberry ice cream.

With its flaky crust, creamy white chocolate filling, and juicy raspberry topping, this white chocolate raspberry tart is a showstopper! Its rich and fruity, yet light and fresh for the season.

Why I Love This Recipe

This raspberry white chocolate tart recipe has the best combination of texture and flavors from a flaky, buttery Italian crostata pastry to a sweet and smooth filling.
Serve right away, or prepare the pastry and filling in advance and assemble just before serving. Since the raspberries aren’t cooked, the tart has a wonderfully fresh flavor!

White Chocolate Raspberry Tart Ingredients

All-purpose flour, baking powder, and a pinch of salt: This is the base of the pastry which gives it structure and a light, tender texture.
Granulated sugar: Adds sweetness to the pastry.
Butter: Creates a rich, buttery crust. Use softened room temperature butter for easier mixing.
Egg and egg yolk: Helps bind the dough and adds richness.
White chocolate: The star of the ganache filling. I recommended chopped white chocolate bars.
Cream (whole, heavy, or whipping): Hot but not boiling cream melts the white chocolate to form a smooth ganache.
Mascarpone or cream cheese: Adds body and a slight tang to balance the sweet filling.
Fresh raspberries: For a fruity, tart contrast to the creamy filling. Frozen raspberries do not work in this crostata recipe!
Garnish: Powdered sugar is lightly dusted on top for a pretty finish and fresh mint leaves add a pop of color and contrasting taste.

How to Make a White Chocolate Raspberry Tart

Start by making the pastry dough. In a large bowl whisk together the flour, sugar, and baking powder. Add the egg, yolk, and butter cut into pieces, then mix until a soft dough forms. If it feels a little dry, you can work in another tablespoon or so of butter and a bit of water. Wrap the dough in plastic and refrigerate.

Making the dough in the food processor and on plastic wrap.

Once the dough has chilled, take it out and knead it a couple of times to soften it slightly. Roll it out between two sheets of parchment paper. Gently place the dough into the prepared tart or pie pan, flute the edges, and place it back in the fridge while the oven preheats.

When the oven is ready, prick the bottom of the crust with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake, then carefully remove the weights and parchment and continue baking until golden. Let the crust cool completely on a wire rack before adding the filling.

To make the filling, chop the white chocolate and place it in a bowl. Heat the cream until it’s hot but not boiling, then pour it over the chocolate. Stir melted white chocolate until smooth, then let it cool to room temperature.

The white chocolate melted in the glass bowl.

Once the white chocolate mixture has cooled, beat it together with the mascarpone or cream cheese until it’s smooth and creamy. Cover the bowl and refrigerate for about an hour, just to help it firm up a bit before assembling.

The filling after mixed in the glass bowl.

When you’re ready to serve, spread the white chocolate layer into the cooled crust, then top with fresh raspberries. Garnish with a few mint leaves and a dusting of powdered sugar if you like. Slice and enjoy!

recipe tips

Use fresh, firm raspberries: Fresh raspberries maintain their shape and provide a vibrant, tart contrast to the sweet white chocolate ganache. Avoid frozen raspberries, as they can release excess moisture and make the crust soggy.
Choose high-quality white chocolate: Opt for white chocolate bars over chips, as they melt more smoothly and yield a creamier ganache
Make the pastry dough in a food processor: For a quicker method, combine the dry ingredients in the bowl of a food processor. Add the egg, yolk, and cold butter, then pulse just until the dough starts to come together. Transfer to a lightly floured surface, knead gently to fully combine, then wrap and chill.
Chill the pastry dough before rolling: Chilling the dough helps relax the gluten, making it easier to roll out and less likely to shrink while baking. It also firms the butter, which creates a flakier, more tender crust.
Pan type: A tart pan with a removable bottom works best, but a springform pan also works in a pinch. You can also divide the dough to make 4–5 mini tarts instead.

Variations To Try

Use different berries: Swap the raspberries for strawberries, blueberries, or a mix of fresh berries for a colorful twist.
Add a raspberry glaze: Drizzle a simple glaze made with raspberry preserves or jam thinned with simple syrup for an elegant finish.
Try a chocolate pie crust: For a richer dessert, use this Italian chocolate pie crust (pasta frolla). It pairs perfectly with the white chocolate filling and sweet tart raspberries.
Add lemon zest: A bit of fresh lemon zest sprinkled over the top adds a bright, citrusy note that complements the sweetness of the white chocolate and tartness of the berries.

Make Ahead

You can prepare the pastry and white chocolate ganache in advance to save time. Store the baked crust in an airtight container at room temperature and keep the ganache chilled in the refrigerator.

For the freshest flavor and texture, assemble the white chocolate raspberry crostata just before serving. This keeps the crust crisp and prevents it from getting soggy.

Storage for the raspberry Tart

Store the assembled white chocolate raspberry crostata in the refrigerator, lightly covered with plastic wrap or in an airtight container. Because of the creamy white chocolate ganache and fresh raspberries, it’s best enjoyed within 3 days. I don’t recommend freezing.

More Crostata Recipe

A slice of raspberry tart on a black plate.

If you are a lover of white chocolate and raspberries like we are, I hope you enjoy this creamy raspberry tart!

FOR THE PASTRY

1¾ cups flour
1 teaspoon baking powder
½ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
½ cup + 2 tablespoons butter (room temperature) (142 grams total, if you double the recipe then double this amount)
1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)

PIE FILLING

7 ounces white chocolate
3⅓ ounces cream (whole, heavy or whipping cream) (½ cup + 1½ tablespoons)
1 cup mascarpone or cream cheese (whole fat)
9 ounces raspberries

EXTRAS

4-5 fresh mint leaves
2-3 tablespoons powdered sugar

FOR THE PIE CRUST

In a large bowl or (food processor see notes) whisk together the flour, sugar and baking powder, create a well in the middle, add the egg, yolk and the room temperature butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon or 2 of soft butter). Wrap the dough in plastic and refrigerate 30 minutes.
Remove the dough from the fridge and knead the dough a couple of times to soften it up again. Roll the dough between two pieces of parchment paper to 1/8″ thickness. Fit the dough into an 8 inch (20cm) pie dish or crostata pan, flute the edges, cover with plastic wrap and chill while the oven is pre-heating.
Pre-heat oven to 350F (180C).
Remove the pan from the fridge, prick the bottom of the pastry all over. Place a piece of parchment paper on top and cover with beans, or pie weights. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 10-12 minutes or until golden brown. Place the dish on a wire rack to cool completely. Prepare the filling.

FOR THE FILLING

Chop the chocolate and place in a medium bowl. Heat the cream until very hot but not boiling, then pour over the chocolate, stir until the chocolate has melted, let cool to room temperature.
Beat the cooled cream mixture and mascarpone until well combined and creamy. Cover and chill for one hour.
Spread the cooled cream filling on the cooled pie crust, top with fresh raspberries and mint leaves, dust with powdered sugar and serve. Enjoy!

If dough is too dry then add a bit more butter and a little water to bring it together.
I also make the dough using a food processor, whisk the ingredients together in the food processor cup, then add the egg, yolk and butter and pulse until almost combined, moved to a lightly floured surface and knead gently to completely combine. Wrap and refrigerate.