White Chocolate and Raspberry Tart

White chocolate provides the perfect balance to fresh, tart raspberries.

Tarts offer up the best of both dessert worlds: they look elegant and aren't complicated to make. Here, we've paired creamy white chocolate with fresh summer raspberries for a delicious seasonally-inspired dessert that also works year-round.

10 minutes
8 - 10 people


  • 2 cups (500mL) vanilla cookie crumbs
  • 1/2 cup (125mL) unsalted butter, melted
  • 1/3 cup (75mL) granulated sugar
  • Icing sugar
  • Fresh mint leaves
  • Filling:
  • 4 bars (400g) Lindt Excellence White Vanilla Chocolate, chopped
  • 1 cup (250mL) 35% whipping cream
  • 2 tbsp (30mL) unsalted butter, cubed and at room temperature
  • 3 cups (750mL) fresh raspberries
  • 4 bars (400g) Lindt SWISS CLASSIC White Chocolate Bar chopped’


Step 1.

Preheat oven to 350°F (180°C). Toss together cookie crumbs, butter and sugar until crumbs are evenly coated; press into 9-inch (23cm) fluted tart pan with removable bottom. Bake for 10 to 12 minutes or until lightly golden brown. Transfer to rack; let cool completely.

Step 2.

To make filling, place chocolate in small heatproof bowl; set aside. Pour cream into small saucepan set over medium-high heat; bring to simmer, stirring frequently. Pour over chocolate. Let stand for 5 minutes; stir until smooth. Whisk in butter until combined.

Step 3.

Place in freezer, stirring occasionally, for about 30 minutes or until chilled. Using electric mixer, beat for about 5 minutes or until light and fluffy.

Step 4.

Carefully spread over cooled tart shell; scatter raspberries over top. Refrigerate for 1 hour or until set. (Make ahead: Tart can be prepared, covered and refrigerated for up to 1 day.) Before serving, dust lightly with icing sugar and garnish with mint leaves.


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