• Skip to main content
  • Skip to primary sidebar

A Full Living

menu icon
go to homepage
  • Winter
  • Recipes
  • Portfolio
  • About Us
  • Work Together
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Winter
    • Recipes
    • Portfolio
    • About Us
    • Work Together
    • Facebook
    • Instagram
    • YouTube
  • ×

    A Full Living » Blog » Dessert Recipes

    Published: Apr 23, 2021 · Modified: Mar 27, 2022 by Briana · This post may contain affiliate links.

    White Chocolate Raspberry Tart

    Jump to Recipe Print Recipe
    White Chocolate Raspberry Tart - Keto and Gluten Free graphic with text of a photo of the tart with fresh raspberries white chocolate ganache and chamomile flowers

    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.

    stunning light pink raspberry tart topped with fresh raspberries chamomile flowers and a white chocolate drizzle

    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!

    Jump to:
    • 🧈Ingredients
    • 📖Instructions
    • ✨Tips & tricks
    • 🌸Tips for using edible flowers
    • ❤️More recipes to try
    • 🛒Shop this recipe
    • 🥣Storage
    • 🌟Leave a review!
    • 📖 Recipe

    🧈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!
    white chocolate raspberry tart with fresh raspberries and chamomile

    📖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.

    dry ingredients of almond flour sweetener cold butter and lemon zest to become shortbread crust
    ball of shortbread crust dough for a tart

    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.

    gluten free keto shortbread crust raw and pressed into a tart dish
    golden brown baked gluten free shortbread crust

    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. 

    raspberries and heavy cream in a sauce pan with a white and pink napkin
    cooked cream and raspberries in a sauce pan

    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.

    straining away cream and raspberries with a metal sieve
    white chocolate chips with butter in a glass bowl
    melted white chocolate chips in a glass bowl being stirred with a rubber spatula
    pouring pink raspberry and heavy cream mixture to melted chocolate mixture

    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! 

    raspberry white chocolate tart filling with vanilla extract in the mixture
    unset raspberry tart filling in a cooked crust
    side shot of a raspberry white chocolate tart with fresh raspberries chamomile flowers and a white chocolate drizzle
    white chocolate raspberry tart on a plate with a slice taken out with a gold fork on another plate

    ✨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! 
    Can this tart be made dairy free or vegan?

    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!
    close up shot of white chocolate raspberry tart with fresh raspberries chamomile and white chocolate drizzle

    ❤️More recipes to try

    • Plum Bars with Crumble Topping
    • Blood Orange Chocolate Cupcakes
    • Strawberry Blueberry Pie

    🛒Shop this recipe

    Want to get supplies for this recipe or shop our kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!  

    A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    chamomile flowers next to a raspberry tart with white chocolate with a slice cut out of it

    🥣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. 

    🌟Leave a review!

    Make sure to leave a 5-star review below! This helps other readers find our recipes via Google, and encourages them to try them. Also be sure to leave a comment with your experience!

    Take a photo and share with us by tagging us on Instagram or follow along on Pinterest for more ideas!

    📖 Recipe

    white chocolate raspberry tart.

    Raspberry White Chocolate Tart Recipe

    Want to learn how to make a stunning Raspberry White Chocolate Tart? It's simple, beautiful to look at, and secretly keto and gluten free!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Cooling time: 2 hours
    Total Time: 2 hours 40 minutes
    Servings: 12 servings
    Author: Briana

    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

    Calories: 182kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 114mg | Potassium: 49mg | Fiber: 4g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert
    Cuisine: French

    « Lavender Simple Syrup Recipe (Sugar Free)
    Beetroot Carrot Soup »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Briana and Chamere in Norway Opera House

    Hi, We're A Full Living! Bringing wholesome recipes, treats, & drinks for all occasions!

    More about us→

    Winter Recipes

    • Steak and Seafood Skillet with Parmesan Cream Sauce
    • Beef Bourguignon Pressure Cooker Recipe
    • Chicken and Butternut Squash Recipe with Parmesan Sauce
    • Keto Mushroom Sauce Recipe
    • KFC Famous Bowl Recipe
    • Jalapeño Popper Chicken Skillet Recipe

    Trending Recipes

    • Cowboy Butter Dipping Sauce
    • How To Blanch and Peel Pearl Onions
    • How To Cook Melt in the Mouth Roast Beef with Gravy
    • Air Fryer Short Ribs
    • Lavender Gin Cocktail (Gin Fizz)
    • Sugar Free Apple Cider (Low Carb)
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Us
    • Portfolio

    As an Amazon Associate, we earn from qualifying purchases. This website earns income from ads.

    Copyright © 2023 A Full Living