White Chocolate Raspberry Tart

Recipe by Dessertcher
READY IN: 50mins
YIELD: 1 pie




  • For Crust:
  • Preheat oven to 375ºF (190ºC).
  • Cut the butter into 1-inch (2.5-cm) cubes.
  • Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well.
  • Roll out or pat the pastry until 1/8 inch (3 mm) thick. Place in a 9-inch (23-cm) flan pan. Trim off excess and prick the pastry with a fork.
  • Bake blind for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust.
  • For Filling:
  • Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
  • Stir in mascarpone cheese until mixture is smooth and uniform.
  • Pack raspberries in a tight layer over base of tart shell. Pour over chocolate mixture covering berries evenly. Refrigerate for 3 hours. Shave dark chocolate over tart if desired.