Filed Under: Tart

Swirled White Chocolate Raspberry Tart

By Tessa Arias
  |  
January 16th, 2012

Just the gorgeous appearance of this Swirled White Chocolate Raspberry Tart is enough to impress guests, so the delicious, rich, tarty flavors make this recipe one of a kind!

Yield: 8 servings

Prep Time: 10 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: The tartness of the raspberry pairs beautifully with the sweetness of the white chocolate and richness of the cream.
Texture: The crust is buttery yet crunchy while the filling is luscious.
Ease: The food processor does a lot of the work and there are only a handful of ingredients.
Appearance: The best part of this recipe! It’s perfect for Valentine’s Day.
Pros: Easy yet elegant.
Cons: None.
Would I make this again? Yes.

This giveaway is sponsored by Driscoll’s. The berries used to create this recipe were given to me by Driscoll’s. All opinions and thoughts given are 100% my own.

Swirled White Chocolate Raspberry Tart

Berries are my most favorite fruit. They’re small, vibrant, and reminiscent of gems. Their sweetness, tartness, and freshness make you forget just how healthy they are. I prefer them raw and usually sprinkle them on whatever I happen to be eating for breakfast. Berries are pretty much nature’s candy.

This tart enhances the raspberry’s natural distinct flavor. Raspberries + cream + white chocolate = bliss. Plus the entire tart is super easy to prepare and assemble. Not to mention the swirl design is quite beautiful. It’s perfect for Valentine’s Day or really, any other day.

Swirled White Chocolate Raspberry Tart Ingredients

Swirled White Chocolate Raspberry Tart

This giveaway is sponsored by Driscoll’s. The berries used to create this recipe were given to me by Driscoll’s. All opinions and thoughts given are 100% my own.

How to make
Swirled White Chocolate Raspberry Tart

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Just the gorgeous appearance of this Swirled White Chocolate Raspberry Tart is enough to impress guests, so the delicious, rich, tarty flavors make this recipe one of a kind!

Ingredients

Crust:

  • 9 whole graham crackers (1 sleeve), broken into pieces
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted and cooled

Filling:

  • 10 ounces high-quality white chocolate, chopped
  • 2/3 cup heavy cream
  • 1/8 teaspoon kosher salt

Raspberry Swirl:

  • 6 ounces fresh raspberries
  • 2 tablespoons granulated sugar

Directions

For the crust:

  1. Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.

For the filling:

  1. Place white chocolate in a large, heatproof bowl.
  2. In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.

For the raspberry swirl:

  1. In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Becky — March 31, 2021 at 8:00 pm

    Replying to Maria’s question of March 8, 2021: She mentions sugar in the crust instructions and again in the raspberry swirl instructions.

    • #
      Tessa — April 1, 2021 at 9:45 am

      Thank you, Becky! We missed seeing her comment!

  2. #
    María — March 8, 2021 at 10:36 am

    I think that you forgot to write in the recipe when to add the 2 spoons of sugar
    Maybe is when you put the raspberries in the processor? Or you have to cook in the stove for a few minutes the mixture to the sugar dissolve?

  3. #
    Paul — February 6, 2013 at 3:46 am

    My Catahoula ” Splash ” loves to eat blue berries off the bush, strawberry is my favorite.

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