White Chocolate & Raspberry Tart Recipe

Prep

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with removable bottom and set aside.

In a food processor, pulse the rolled oats until coarsely ground (you want some texture). Add the flour, ground almonds, granulated sugar, and salt; pulse briefly to combine.

Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the egg yolk and vanilla extract, then pulse just until the dough begins to come together when pinched (do not overwork). If the dough seems too dry, add 1 teaspoon cold water and pulse again.

Turn the dough out onto a lightly floured surface. Press and fold it once to bring it together into a disk. Transfer the dough to the prepared tart pan and press evenly across the bottom and up the sides, building a slightly higher edge if desired. Use the back of a measuring cup for a smooth bottom.

Prick the crust bottom several times with a fork. Chill the crust in the refrigerator for 15 minutes to relax the butter and prevent shrinking.

Line the chilled crust with a sheet of parchment or foil and fill with pie weights or dried beans. Bake for 18 minutes, then remove weights and parchment and bake 6–8 minutes more until the crust is golden and set. Allow to cool completely on a wire rack.

Place the finely chopped white chocolate (and optional chips) in a heatproof bowl. Warming the chocolate slightly first ensures smoother ganache.

In a small saucepan, combine the heavy cream and milk and warm over medium heat until just simmering (do not boil). Remove from heat immediately.

Pour the hot cream mixture over the chopped white chocolate. Let sit untouched for 1–2 minutes to soften the chocolate.

Gently stir from the center outward with a spatula until the mixture is smooth and glossy. Add the room-temperature butter and stir until incorporated. If any small lumps remain, place the bowl over a barely simmering water bath and stir until smooth.

Allow the ganache to cool and thicken at room temperature for 10–15 minutes, stirring occasionally. It should be pourable but viscous enough to hold raspberries on the surface without them sinking immediately.

Arrange half of the toasted sliced almonds evenly over the cooled crust to provide a textural layer (this keeps the crust from getting soggy).

Pour the slightly cooled white chocolate ganache into the prepared crust, smoothing the top with an offset spatula to an even layer. Work quickly but gently; the ganache will begin to set as it cools.

While the ganache is still slightly soft, arrange the fresh raspberries in a single even layer across the tart, placing them either close together for a raspberry-covered top or spaced for a decorative pattern. Gently press each raspberry into the ganache so it sits securely but does not break.

Sprinkle the remaining toasted sliced almonds around the raspberries (or over the outer edge) for crunch and visual contrast.

If using a glaze: warm and strain the apricot jam until runny, then brush a thin layer over raspberries to add shine and help preserve freshness.

Chill the tart in the refrigerator for at least 1 hour to fully set the ganache (2 hours is better for clean slices).

Before serving, remove the tart from the pan onto a serving plate. Lightly dust with powdered sugar if desired. Let sit 10 minutes at room temperature before slicing for cleaner cuts.

Slice with a sharp knife wiped between cuts. Serve chilled or at cool room temperature. Store refrigerated in an airtight container for up to 3 days.