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.
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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!
Got leftover white chocolate? Then why not make some white chocolate covered strawberries?
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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!
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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. 😉
Lara says
what if i wanna use banana instead of rasbarry but follow it otherwise? btw i loved this recipe i just used blueberry and it was delicious. but ya could i use banana and mash it with a little swerve brown sugar and the cream called for?
Briana says
Hey Lara, So glad this worked well with blueberries! To be honest, we don't know for sure if this would work with bananas. The texture is quite different. If you give it a try, will you let us know how it goes?
Lara says
Okay so when I did the blueberry one just in case anybody is interested I don't know how to add a picture here and I don't know if we can but it turned out purple kind of like a lavender color because I did half the amount of blueberries instead of doing raspberries I used the same amount of blueberries and then cut it in half and did the other half with dragon fruit paste for smoothies it comes in a little pouches and that definitely was like bleaching my hands thick fuchsia color. When I mix those together with the cream it definitely made the tart turn purple like a lavender purple and then I put some on the top but with the banana one everything was exactly the same as your recipe identically I only mixed up the amount of banana I did two bananas which equals one cup and I mixed that up with I want to say a pinch of sugar you kind of taste it and see how you like it if it's needing more sugar you can make it more sugary to your liking but I think I did like a pinch maybe like a handful I can't remember exactly and I did just a pinch of cinnamon and a couple drops of vanilla extract and mix that up until it kind of made like a pudding consistency like a really thick warm pudding consistency and then I followed the recipe exactly I shoved it through a sieve and got that as milky as possible for like 20 minutes that was hard cuz it doesn't want to push through like the other types of fruit and then I scraped the rest after 20 minutes I just gave up I had gotten it I think as much as I'm going to get it and I just took the rest on the inside of the seed and just plopped that in and it was still about as smooth as it's going to get it really wasn't lumpy or anything and then I mixed that with melted white chocolate so I mean everything was exactly the same amount besides the banana part and the sugar and vanilla and cinnamon but I used all the same ingredients otherwise and the amounts of everything else was the same and it was fantastic I can't stand bananas but I will tell you as I was licking the spoon and going oh I don't like bananas that's not very appetizing to me I noticed the cinnamon to brown sugar swerve to the vanilla was not overpowering the banana and vice versa and I like the cinnamon sugar combo because I like cinnamon and sugar anyway but I just didn't like the banana but I could tell that it wasn't a bad combination if that makes any sense and then I did however like the next part when it was 30 minutes in the refrigerator I took it out and I put some caramelized banana slices from a third banana I literally just cut them really thin like you do plantain slices really really thin see through slices with watery sugar so that it soaks up nicely and then you fry it on the fry pan and when you're trying to peel them off the fry pan they're going to be like mash and kind of break up but then once you flip them over you can see that they're becoming leathery and that's what you want and then when you cool them off on a plate they're like the kind of fruit you get in a bag of dried fruit and then you can put them on the top and put it back in the fridge and then I swirled on some dragon fruit paste and I don't like bananas but I do like what I did to the caramelized banana slices strangely but it's not like I'll eat them everyday but I didn't hate that and I was told that dragon fruit and bananas are quite popular together so I just winged It hoping that people like it. I made it for my friend when she came over a couple weekends ago for her 33rd birthday and she took it home with her from Kansas City back to Illinois and she loves it.
Now if anybody's curious when it's extremely firm like it is ready to eat kind of firm not when it's before that you can take the individual slices not the whole thing together just individual slices wrap them in plastic wrap carefully you don't really want to break the crust but rabbit tight and stick them in a freezer bag and freeze them for up to 3 months just in case anybody was wondering and they're still good a month later I don't know all the way to 3 months how they'll be but that's what it said up to 3 months but I'm still eating on it a month later.
So if anybody's interested you can use just about any fruit that you like if you don't like raspberries but you like blackberries I love blackberries that would be freaking delicious they don't like me because I can't have the seeds the seeds make me have bowel problems and I found out a lot of people are allergic to the seeds and that might be my problem I don't really know why a react like that but I can have seedless jam and jelly or what is it boysenberry jam is extremely similar in flavor and I can have blackberry pie as long as the seeds are removed so that would be a really good if you could remove the seeds or just do like a jam and not real blueberries that you made yourself you could use jam or go through the painstaking process of squeezing everything but the seeds or you could use like I did blueberries or bananas or cherries ooh I bet you cherries would be really good with white chocolate I mean there's so many options and you would probably follow the same amount as you did with the raspberries I would just keep that the same no matter what you try. Happy that I could share that with everybody I enjoyed it both the blueberry and dragon fruit combination and I loved making the banana and my friend who loved eating it.