3-Ingredient Elegant Raspberry Tart

3-Ingredient Elegant Raspberry Tart

A buttery pre-made tart shell, silky white chocolate ganache, and fresh raspberries come together in minutes.

Total 2 hr 30 min Makes 8 slices Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This streamlined tart relies on a store-bought shell filled with a quick white chocolate ganache, then topped with fresh raspberries for a glossy, bakery-style finish. It needs no oven time of its own beyond the ganache melt, making it ideal for last-minute entertaining or a simple dinner-party dessert. Chilling sets the filling into a smooth, sliceable layer that contrasts nicely with the tart berries.

Ingredients

Method

  1. Place the white chocolate chips in a heatproof bowl.

  2. Warm a small saucepan of water until simmering, then set the bowl of chocolate over it (or microwave in 20-second bursts, stirring between each) until melted and smooth, about 3 minutes total.

  3. Pour the melted white chocolate into the pre-baked tart shell and spread into an even layer with a spatula.

  4. Refrigerate the tart until the chocolate layer is firm to the touch, about 1 hour.

  5. Arrange the fresh raspberries over the set chocolate layer in a close, even pattern.

  6. Chill the finished tart for at least 15 minutes before slicing into 8 wedges.

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    3-Ingredient Elegant Raspberry Tart

    This streamlined tart relies on a store-bought shell filled with a quick white chocolate ganache, then topped with fresh raspberries for a glossy, bakery-style finish. It needs no oven time of its own beyond the ganache melt, making it ideal for last-minute entertaining or a simple dinner-party dessert. Chilling sets the filling into a smooth, sliceable layer that contrasts nicely with the tart berries.

    2 hr 30 min 8 slices 310 cal

    Ingredients

    • 1 9-inch pre-baked shortbread tart shell
    • 10 ounces white chocolate chips
    • 2 cups fresh raspberries

    Method

    1. 1

      Place the white chocolate chips in a heatproof bowl.

    2. 2

      Warm a small saucepan of water until simmering, then set the bowl of chocolate over it (or microwave in 20-second bursts, stirring between each) until melted and smooth, about 3 minutes total.

    3. 3

      Pour the melted white chocolate into the pre-baked tart shell and spread into an even layer with a spatula.

    4. 4

      Refrigerate the tart until the chocolate layer is firm to the touch, about 1 hour.

    5. 5

      Arrange the fresh raspberries over the set chocolate layer in a close, even pattern.

    6. 6

      Chill the finished tart for at least 15 minutes before slicing into 8 wedges.