This White Chocolate and Raspberry Tart is a classic flavor combo, and comes together very easily! This one is made totally gluten free, and keto friendly, it's a total game changer. Such a simple and stunning dessert, you're going to fall in love with it.
The time spent actually preparing this dessert is super minimal, but it does have to chill in the fridge for a while before digging in.Make sure to dress up the tart before serving with plenty of fresh raspberries, edible flowers (if you're into that), a white chocolate ganache drizzle, or even some sugar free whipped cream!
Quick note about this recipe: it was originally created for a paid Instagram collaboration with Lily's Sweets! We decided we absolutely had to bring the content over to the blog as well, (it's gorgeous and delicious!) but we weren't required to. 🙂 Thanks for supporting brands that help us bring fresh, free content to you, our readers!
Looking for more delicious raspberry recipes? Be sure to check out this raspberry mule, made with raspberry simple syrup, or these white chocolate raspberry cookies!
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🧈Ingredients
- Unsalted butter - This is used in the shortbread crust, as well as to melt the white chocolate for the white chocolate ganache filling.
- Almond & coconut flour - The crust is mainly almond flour, but coconut flour helps achieve the right texture. These two are not interchangeable however.
- Kosher salt - Used in the crust, and then a pinch in the filling.
- Lemon zest - Optional, but adds a really nice flavor to the crust.
- Granular or powdered sweetener - You could of course use regular sugar or powdered sugar if you aren't looking to cut out the carbs.
- Xanthan gum - Technically optional, but recommended to get the best texture for the shortbread crust.
- Heavy whipping cream - We simmer these with the fresh raspberries to create the base of the tart filling.
- Fresh raspberries - We used a couple cups fresh raspberries between the filling and then the optional topping. You could use frozen for the filling if you prefer!
- Sugar free white chocolate chips - As we mentioned, we used Lily's Sweets sugar free chocolate chips! They're absolutely scrumptious, and they melt well. You can use your favorite favorite brand.
- Vanilla extract - We stir this in at the end to really bring the flavor up in the filling.
- Lemon juice - Again, optional, but it really gives the tart filling that extra somethin' to balance out the flavor!
📖Instructions
Prepare the crust
Preheat your oven to 350°F. Add all of the ingredients for the crust to a large bowl. Knead with your hands, or, use a food processor to work the dough.
It's okay if there are still small chunks of cold butter in the dough.
Be sure the butter is cold, or else you won't be able to mimic the shortbread like texture.
Add the crust to a lightly greased 10" tart pan or dish. Bake for 15-20 minutes, until the crust is golden brown.
Watch it closely after the 15 minute mark! Almond flour burns easily, and while our raspberry white chocolate tart turned out delicious, we walked away for about 1 minute and the edges got just a touch more browned than we would prefer.
Allow the crust to cool for at least 15 minutes before adding the filling.
Prepare the raspberry and white chocolate filling
Warm your heavy cream gently in a sauce pan with your raspberries. Cook slowly and keep the heat low to avoid boiling (and curdling).
Use a wooden spoon or masher to mash your raspberries as they soften. This should take roughly 7-10 minutes.
Strain raspberries and creamy mixture through a metal sieve into a mixing bowl.
In a separate bowl, heat white chocolate chips gently with butter either in the microwave or in a double boiler. We like to heat in 15-20 second intervals in the microwave at full power, stirring often.
After white chocolate is melted, stir continuously until smooth. Combine the raspberry cream mixture and the white chocolate and butter mixture, whisk until smooth.
Finishing the tart
Stir in optional lemon juice, vanilla extract, and salt, whisk until smooth.
Add the filling to the crust, then refrigerate until set, about 2 hours. Garnish with white chocolate drizzle, raspberries, and edible flowers if desired. Enjoy your raspberry white chocolate tart!
✨Tips & tricks
- Make sure your butter for the shortbread crust is totally cold, or else you won't achieve the texture in the crust that you're looking for.
- Xanthan gum is optional for the crust, but we love how it holds gluten free sweets together. We do recommend it. If you opt to skip it, just be aware that the white chocolate raspberry tart will be a bit more crumbly.
- Make sure to allow the crust to cool fully, and the filling to set completely before digging in. Trust us, this is important, and you're going to have to be a little patient. 😉
- Make sure your fresh raspberries for garnish are completely dried off before adding to the top of your raspberry white chocolate tart, or else they will run!
Yes, we assume so! Though we haven't tried it ourselves, we're pretty sure coconut cream would work well as a heavy whipping cream replacement. You could also replace the butter in the crust with your favorite vegan butter substitute. Lastly, you would need source vegan white chocolate or white chocolate chips.
If you try it and have any tips, let us know in the comments! We're always working on making recipes for even more types of diets, but until we have a vegan tart recipe of our own, we can't guarantee any results.
🌸Tips for using edible flowers
- You should always make sure a flower is completely edible and safe to consume! Not all flowers are edible, and some can make you very sick.
- When looking for edible flowers, make sure they are not sprayed with any pesticides.
- Some people may be allergic to certain flowers. For example, chamomile is fine for us (and is regarded as edible) but it is in the same family as ragweed, which a lot of people are allergic to.
- Check out this full guide for more tips about edible flowers, and the different types!
❤️More recipes to try
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🥣Storage
This tart can be stored in the refrigerator for up to 6 days in an airtight container.
You can freeze in individually plastic-wrapped slices (without fresh raspberries) in the freezer for up to 3 months.
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📖 Recipe
Raspberry White Chocolate Tart Recipe
Ingredients
For the crust:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 5 tablespoons granular erythritol (Swerve) (¼ cup + 1 tablespoon, can sub for sweetener of choice)
- ¼ teaspoon xanthan gum, optional
- ½ teaspoon kosher salt
- ½ teaspoon lemon zest, optional
- 4 tablespoons cold unsalted butter, cut into chunks (the butter needs to be cold!)
For the filling:
- 3 ounces raspberries, fresh or frozen
- 4 ounces heavy whipping cream
- 5 ounces sugar free white chocolate chips (Lily's)
- 1 tablespoon unsalted butter
- ¼ teaspoon vanilla extract
- ¼ teaspoon fresh lemon juice, optional
- pinch of kosher salt
- Raspberries, white chocolate drizzle, edible flowers for garnish (optional!)
Instructions
- Preheat your oven to 350°F. Add all of the ingredients for the crust to a large bowl. Knead with your hands, or, use a food processor to work the dough. It’s okay if there are still small chunks of cold butter in the dough. Press into a greased tart pan or dish. Bake for 15-20 minutes, until the crust is golden brown. Set aside to cool for at least 15 minutes.
- Warm your heavy cream gently in a sauce pan with your raspberries. Cook slowly and keep the heat low to avoid boiling (and curdling).Use a wooden spoon or masher to mash your raspberries as they soften. This should take roughly 7-10 minutes. Strain raspberries and cream mixture through a metal sieve into a mixing bowl.
- In a separate bowl, heat white chocolate chips gently with butter either in the microwave or in a double boiler. We like to heat in 15-20 second intervals in the microwave at full power, stirring often. After white chocolate is melted, stir continuously until smooth. Combine the raspberry cream mixture and the white chocolate and butter mixture, whisk until smooth.
- Stir in optional lemon juice, vanilla extract, and salt, whisk until smooth. Add the filling to the crust, then refrigerate until set, about 2 hours. Garnish with white chocolate drizzle, raspberries, and edible flowers if desired. Enjoy your Raspberry White Chocolate Tart!
Notes
- Store in the fridge, covered, for up to 5 days.
- You can freeze in individually plastic wrapped slices in the freezer for up to 3 months.
- Watch the tart crust while it bakes very closely after the 15 minute mark, it's super easy to over bake it. We did, just ever-so slightly. It still turned out great though!
- Make sure your fresh raspberries for garnish are completely dried off before adding to the top of your tart, or else they will run!
- The nutrition facts don't include any of the garnishes.
- The flowers used for garnish are chamomile flowers, which are totally safe to eat as long as they haven't been sprayed with pesticides. You should also steer clear of them if you have a ragweed allergy, and it is known to trigger allergies in some people.
- Make sure your butter for the shortbread crust is totally cold, or else you won't achieve the texture in the crust that you're looking for.
- Xanthan gum is optional for the crust, but we love how it holds gluten free sweets together. We do recommend it. If you opt to skip it, just be aware that the tart will be a bit more crumbly.
- Make sure to allow the crust to cool fully, and the filling to set completely before digging in. Trust us, this is important, and you're going to have to be a little patient. 😉
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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