Raspberry Tart

This delightful recipe for Raspberry Tart has a buttery shortbread base topped with raspberry jam, fresh berries, and white chocolate chips.

Wow your friends and family with this mouthwatering dish all year round. Who said fruit tart is only for summer?

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This delicious home-baked treat is a real crowd-pleaser.  It’s an impressive looking dessert that is easy to prepare.  It’s perfect for dinner parties and special occasions.

This Raspberry and White Chocolate Shortbread Tart recipe is perfect because it doesn’t require fresh berries.  It actually just uses raspberry jam and frozen berries so this wonderful dessert can be made all year round.

If you enjoy this recipe why not try my Blueberry Tart or Cherry Vanilla Shortbread Tart too!

Ingredient Notes

• Pastry: This recipe includes a shortbread base, however if you are low on time you can use ready made crust, no judgement here!
• Raspberries: I use fresh raspberries (and other berries mixed in) but you can use frozen, just make sure any excess fluid is dabbed away with a paper towel so you don’t get a soggy end product!
• Jam: Any raspberry jam or preserve will do, I have a wonderful recipe for homemade raspberry jam if you’d like to make it yourself.
• White Chocolate: White chocolate chips are best, however you can also melt chocolate (here’s a guide) and drizzle it over the finished tart.

Step By Step Instructions

Beat the butter, sugar, and brown sugar until pale and fluffy (around 3 minutes)

Add the flour mixture and mix until it forms a dough.

Press the dough into a pie tin. Leaving some for the topping.

Spread on a layer of jam and fruit and then crumble the remaining dough on the top.

Bake in the oven for 40 to 55 minutes.

Once the tart is baked, while still warm, scatter with white chocolate chips (because raspberries and white chocolate get along like best friends).

Serve and enjoy!

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Let’s Make Raspberry Tart

Raspberry and white chocolate is a marriage made in heaven, even better when they are the main ingredients of a shortbread tart.

5 from 6 votes

Prep15 minutes minutes

Cook40 minutes minutes

Total55 minutes minutes

Serves: 12

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Ingredients

• ▢ 1 cup butter at room temperature
• ▢ ½ cup sugar
• ▢ ¼ cup light brown sugar packed
• ▢ 2 teaspoons vanilla extract
• ▢ 2⅓ cups all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 cup of good quality raspberry jam
• ▢ 1 cup fresh or berries Note: if using frozen berries defrost before using, strain the juices and coat in a tablespoon of flour.
• ▢ ½ cup white chocolate chips

US Customary – Metric

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Instructions

• Preheat the oven to 350F/160C.
• Grease a 9-inch removable-bottom tart pan and place this on a baking sheet.
• Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
• In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
• Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).
• Spread with the raspberry jam evenly over the dough, leaving a ¼-inch border and then scatter with the berries.
• Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
• Bake the tart for 40 – 45 minutes, until lightly browned.
• Scatter with the white chocolate chips.
• Leave to cool completely in the pan before serving.

Nutrition Information:

Calories: 400 (20%)| Carbohydrates: 56g (19%)| Protein: 3g (6%)| Fat: 18g (28%)| Saturated Fat: 11g (69%)| Cholesterol: 42mg (14%)| Sodium: 249mg (11%)| Potassium: 95mg (3%)| Fiber: 1g (4%)| Sugar: 31g (34%)| Vitamin A: 475IU (10%)| Vitamin C: 5.1mg (6%)| Calcium: 35mg (4%)| Iron: 1.4mg (8%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dessert

Cuisine:American

Keyword:dessert, raspberry, tart

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