Ingredients for White Chocolate Raspberry Tart
- Pie Crusts
- White Chocolate
- Whipping Cream
- 4 ounces mascarpone cheese
- 4 cups fresh raspberries
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How to Make White Chocolate Raspberry Tart
- Preheat oven to the temperature specified on your pie crust packaging.
- Roll out your pie dough and carefully line a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling. Bake according to the package directions for an unfilled pie crust. Let cool completely.
- While the crust cools, chop 8 ounces of high-quality white chocolate into small pieces and place in a medium bowl.
- In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chopped white chocolate and let it sit for 1 minute.
- Gently stir until the chocolate is completely melted and smooth.
- Stir in 4 ounces of mascarpone cheese until well combined.
- Gently arrange 2 cups fresh raspberries in a single layer in the cooled tart shell.
- Pour the white chocolate ganache evenly over the raspberries.
- Top with the remaining 2 cups of fresh raspberries.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the tart to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
98g
Fat
53g
Carbs
10g