Fran’s White Chocolate Raspberry Tart

In this easy spin on a Linzer torte, two layers of tart raspberries––a delicious raspberry sauce and a row of bright, fresh berries––contrast with a smooth layer of rich white chocolate. With its sturdy nut crust and bright red berries, this festive tart is a natural to take along on summer picnics and potlucks.

Serves 12



  1. Remove the sides of the tart pan and place the crust on a serving plate.
  2. Thinly and evenly spread the Raspberry Sauce over the base of the tart shell.
  3. In a saucepan, heat the cream on medium-high heat until it begins to simmer. Immediately remove from the heat.
  4. With a rubber spatula stir in the chopped chocolate until smooth. Let cool until about 80-85°F.
  5. Slowly pour the chocolate mixture over the Raspberry Sauce in the tart shell, up to the rim, spreading evenly to the edges. Let sit in the refrigerator about 4 hours.
  6. When the tart is chilled, arrange fresh raspberries, pointy side up, over the white chocolate filling.
  7. This impressive dessert is best enjoyed the day it is made.

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