This delightful recipe for Raspberry and White Chocolate Shortbread Tart has a buttery base topped with raspberry jam, fresh berries, and scattered white chocolate chips.
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.
Today is my birthday so I’ve decided it’s the perfect time to share one of my very favorite recipes!
Are you ready for summer yet? I know I am, but since we still have a while before the warm weather arrives, we can still bake with summer flavors (even when they’re not in season).
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.
This is my third shortbread tart. they have been such a hit on Erren’s Kitchen and with my family, I don’t think I’ll ever tire of creating new versions. The first was my Cherry Vanilla Shortbread Tart followed by my Blueberry Lemon Shortbread Tart.
I couldn’t tell you which one I like best because they’re equally delicious and this one is no exception.
It’s really simple to make. I make the shortbread in a food processor to keep it extra easy. You just press the dough into the pan, spread on the jam, scatter the fruit and crumble more dough on top – that’s it!
I used mixed berries instead of all raspberries because that’s what I had on hand. You can sure whatever you want.
Just make sure you thaw and drain the berries and then coat in flour before baking.
Once the tart is baked, while still warm, scatter with white chocolate chips (because raspberries and white chocolate get along like best friends).
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Raspberry and White Chocolate Shortbread 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.