White Chocolate & Raspberry Tart (gf) Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom and line the outer edge with a thin strip of parchment if desired to help release.

Process oats

Place the gluten-free rolled oats in a food processor and pulse 10–15 times until they reach a coarse flour texture (a few small flakes remaining is fine).

Combine dry ingredients

In a medium bowl, combine processed oats, almond flour, powdered sugar, and salt. Whisk briefly to distribute evenly.

Add wet ingredients

Stir melted butter, egg yolk, and vanilla into the dry mixture until a moist, slightly crumbly dough forms. The mixture should hold together when pressed; if too dry add 1 tsp melted butter, if too wet add 1–2 tbs almond flour.

Press into tart pan

Press the dough evenly into the bottom and up the sides of the prepared 9-inch tart pan, creating a uniform 1/8–1/4 inch thickness and a slightly higher rim to hold the ganache. Use the bottom of a measuring cup to smooth and compact the crust.

Blind bake

Prick the base lightly with a fork to prevent bubbling. Bake for 12–15 minutes, until edges are golden and center is set but not overly browned. Remove from oven and let cool completely in the pan on a wire rack (about 20–30 minutes). Leave oven on if you want to toast almonds there later.

Chop white chocolate

While crust cools, chop white chocolate finely so it melts quickly and evenly; place in a medium heatproof bowl.

Heat cream

In a small saucepan, warm the heavy cream over medium heat until it just begins to steam and small bubbles form around the edges (do not boil). Remove from heat immediately.

Make ganache

Pour the hot cream over the chopped white chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then whisk gently from the center outward until smooth and glossy. If needed, microwave in 10-second bursts and stir to achieve full melting, but avoid overheating.

Incorporate cream cheese & butter

Whisk in the room-temperature cream cheese and softened butter until fully incorporated and the ganache is silky. Add lemon zest and stir to combine.

Fold in raspberries

Gently fold the 3/4 cup fresh raspberries into the warm (not hot) ganache, smashing a few gently to create small ribbons of pink but keeping most berries whole. Taste and adjust—if raspberries are very tart add 1 tsp honey (optional).

Fill tart

Pour the ganache mixture into the cooled oat crust and spread evenly with an offset spatula to the edges. Tap the pan gently on the counter to remove air bubbles and level the surface.

Chill to set

Refrigerate the tart, uncovered, for at least 2 hours, or until the ganache is firmly set. For best texture chill 3–4 hours. If short on time, place in the freezer for 30–45 minutes, then transfer to refrigerator to finish setting.

Toast almonds

If almonds are not toasted, spread sliced almonds on a small baking sheet and toast in the oven at 325°F (160°C) for 6–8 minutes, stirring once, until lightly golden and fragrant. Watch closely to avoid burning. Let cool.

Arrange raspberries

When ganache is set, remove tart from refrigerator and release from pan. Arrange the reserved 1 cup fresh raspberries on top in concentric circles or a pattern you prefer, pressing each raspberry slightly into the ganache so they sit securely.

Add almonds & optional drizzle

Sprinkle the toasted almonds evenly over the tart, focusing around the outer edge or across the top. If using, warm the extra 1 oz white chocolate gently and drizzle thinly over the raspberries and almonds using a spoon or piping bag for a decorative finish.

Finish & serve

Dust lightly with powdered sugar if desired. Slice with a sharp knife warmed under hot water and dried between cuts for clean slices. Serve chilled or at cool room temperature. Leftovers keep covered in refrigerator for up to 3 days.