Raspberry White Chocolate Tart Recipe

5 from 1 vote

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!

Prep Time20

Cook Time20

Cooling time2

Total Time2 40

Course: Dessert

Cuisine: French

Servings: servings

Calories: 182kcal

Author: Briana

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!)

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!

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. ;)