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?
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.
Why This Recipe Works
- The wonderful shortbread cookie style crust makes this tart extra special.
- Using a combination of fresh fruit and jam gives it a delectable raspberry flavor.
- Topping the tart off with white chocolate finishes it perfectly, the pairing of raspberry and white chocolate just can’t be beat!
How To Make Raspberry Tart
- Make the shortbread pastry.
- Press the pastry into a tart tin.
- Spread over layers of jam, raspberries and crumbled dough.
- Bake for around 40 to 50 minutes.
- Sprinkle with white chocolate chips.
- Serve and enjoy!
- 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!
Tips & Variations
- For extra convenience use ready made pastry.
- Why not add other berries to the raspberry for a fruity tart.
- Top the tart with drizzles of white or milk chocolate, whatever you fancy. Experimenting is fun!
Make ahead and Freezing Instructions ❄
- Make Ahead: You can prepare the separate elements of this tart and assemble on the day.
- In the Fridge: Keep this tart in the fridge for up to 3 days after baking.
- In the Freezer: Wrap the cooked tart in saran wrap and place in a freezer safe container for up to three months.
Did you make this?
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Let’s Make Raspberry Tart
- 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
- 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.