1/2 Photos of White Chocolate-Raspberry Tart, With Almonds and Pistachios
1 hr 55 mins
1 hr 15 mins
Ok, this is my new favourite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate - I'm in love! This has been adapted from 'The Chef's Table' and is really easy to put together. You can make the tart case in advance and then fill it 4-5 hours before serving. The recipe makes a 10" tart, but I have made a smaller one (8") by halving the filling, I made an extra tart case with the left over pastry and saved it for another day. Please see additional notes at end.
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For the tart crust
- 2 cups plain flour (all-purpose flour)
- 3/4 cup butter, cut into small pieces
- 1 tablespoon caster sugar (fine granulated)
- 1 egg, beaten
- 2 -4 tablespoons cold water
- 1 lb good quality white chocolate, broken into pieces
- 6 tablespoons butter
- 2/3 cup whipping cream
- 1/2 teaspoon vanilla or 1/2 teaspoon almond extract
- 2 cups fresh raspberries, must be fresh, not frozen
- 1/4 cup sliced almonds, toasted
- 1/4 cup pistachios, toasted and roughly chopped
- icing sugar, for dusting (powdered sugar)
- 1You will need a tart pan with a removable bottom that has been lined with baking parchment.
- 2Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
- 3For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
- 4Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
- 5When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
- 6Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
- 7For the tart filling:.
- 8Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
- 9In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
- 10Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
- 11Immediately sprinkle with remaining nuts.
- 12Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
- 13Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
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Nutritional Facts for White Chocolate-Raspberry Tart, With Almonds and Pistachios
Serving Size: 1 (136 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 629.3
- Calories from Fat 401
- Total Fat 44.5 g
- Saturated Fat 26.0 g
- Cholesterol 104.1 mg
- Sodium 201.8 mg
- Total Carbohydrate 51.9 g
- Dietary Fiber 2.8 g
- Sugars 29.6 g
- Protein 7.8 g