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    Raspberry and White Chocolate Tart

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    Raspberry and White Chocolate Tart

    • Preparation time: 50 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 1 hour 5 minutes, plus cooling 60 minutes 5 minutes

    Serves: 6


    • Cinnamon Shortcrust Pastry
    • 175g plain flour
    • 1 tsp ground cinnamon
    • 100g very cold butter (you could pop it in the freezer first)
    • 1 tbsp caster sugar
    • 1 egg yolk
    • Filling
    • 500g fresh raspberries
    • 2 tbsp honey
    • 125g high-quality white chocolate, broken into pieces, plus 1-2 extra squares for decoration
    • 250g tub mascarpone
    • 2 tbsp white rum (optional)
    • 150ml double cream


    1. Make the pastry. Sieve the flour with the cinnamon. Grate in the cold butter and rub in with your fingers until the mix looks like breadcrumbs. Mix in the sugar. Work in the egg yolk and enough cold water to form a softish ball. Put the dough on a lightly floured board and roll out to fit a 20cm-diameter tart tin, which is at least 3cm deep. Trim the edges, prick the base with a fork, line with foil (shiny side down), and weight with a few dried beans. Chill for 30 minutes. Meanwhile, preheat the oven to 190°C/gas 5.
    2. Bake the pastry for 15 minutes, then remove the foil and beans, drop the oven temperature to 180°C/gas 4, and bake for another 15-20 minutes, until the pastry is golden and crisp. Cool completely, then remove from the tin.
    3. Meanwhile, make the filling, starting with the raspberry coulis. Reserve a handful of the best berries for decoration, and put the rest in a small pan with the honey. Bring to the boil and bubble up for 3-5 minutes to reduce a little. Remove from the pan, push through a sieve and leave to cool to room temperature.
    4. Put the white chocolate, mascarpone and rum (if using) in a bowl set over simmering water, and stir until it melts into a smooth sauce. Leave to cool to room temperature. Whip the cream until it holds peaks, then fold into the chocolate mix. Roughly stir in half the cool raspberry coulis to get a marbled effect. Spoon into the pastry case and chill for 30 minutes so the mousse sets softly.
    5. To finish, decorate with the reserved raspberries and curls of white chocolate. Serve with the remaining coulis handed separately.

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