White Chocolate and Raspberry Swirl Tart

Although apples and honey are most widely consumed during Rosh Hashanah, my family has a tradition of making dishes using pomegranates or raspberries to ring in the new year. So as a special treat, I decided to mix the decadent flavor of white chocolate with the sweetness of fresh fruit to make a tart that tastes as great as it looks.

This tart is very simple to make and has a great rich buttery flavor from the white chocolate balanced out with the salty tart shell and fresh raspberry puree. If you haven’t made a ganache before – not to worry – the steps and processes are outlined throughly in this article from Fine Cooking Magazine, and are sure to help you feel confident. 

Necessary Ingredients

Tart Shell

  • 11 graham crackers (about 1 sleeve and some extra crackers)
  • 2 tablespoons brown sugar
  • 6 tablespoons salted butter
  • 1 teaspoon cardamom

Filling

  • 12 ounces high-quality, whole white chocolate
  • 150 ml heavy cream (about 2/3 cup)
  • 1/4 teaspoon kosher salt (2 pinches using your thumb and middle finger)
  • 6 ounces (1 small container) of fresh raspberries
  • 2/3 cup powdered sugar

Pro Tip: If you plan to use white chocolate baking chips instead of whole white chocolate for the filling, you will have to adjust the amount of heavy cream you use. For 11-12 ounces of white chocolate baking chips, I recommend using 120 ml of heavy cream, as the baking chips have excess cocoa butter and will result in a thinner ganache.

Baking Process

  1. Place a baking sheet in the oven and preheat to 325 degrees Fahrenheit. 
  2. In a food processor or blender, pulse the graham crackers until they are finely ground. Add the ground graham cracker to a medium-sized bowl and add in 2 tablespoons of packed brown sugar and the cardamom, thoroughly incorporating the two into the graham cracker mixture. Finally, melt the 6 tablespoons of butter and allow it to cool slightly before adding it into the crumbs, thoroughly mixing until the graham cracker crumbs are moistened.
  3. Place your graham cracker crust mixture into a tart pan, ensuring to press crust into the sides up to 1-2 inches above the packed crust at the center of the pan. Use the bottom of a mug or a measuring cup to help you evenly pack the sides and center of the shell.
  4. Place the tart pan on parchment paper, and place it onto the baking sheet in the oven. Allow the tart shell to bake for 15 minutes, and remove to cool to room temperature.
  5. Finely chop your white chocolate by hand or in a food processor and place it in a heat-proof bowl.
  6. In a small saucepan, add your heavy cream and set to medium-high heat. Allow the heavy cream to come to a simmer, stirring occasionally, and remove when the cream is hot – ensuring not to bring it to a boil.
  7. Gently pour the heavy cream over your chopped white chocolate and add the salt. Allow the heavy cream and chocolate to incorporate for 5 minutes before taking a rubber spatula and gently folding the cream and chocolate together in a clockwise motion. Once the chocolate has been scraped from the bottom of the bowl, give the mixture a few vigorous stirs to ensure that the cream and chocolate are well combined to form a glossy, liquid caramel consistency before adding the mixture to your tart shell and using the back of a spoon to evenly distribute the mixture.
  8. Place the container of raspberries into a food processor or blender and pulse until you have a puree. Strain the mixture using a fine-mesh sieve to ensure the seeds are removed, and add the 2/3 cup of powdered sugar into the juice, whisking to thoroughly incorporate.
  9. Spoon the raspberry and sugar mixture over the white chocolate filling, spoonful by spoonful, ensuring there are red spots throughout the surface. Use a toothpick or the tip of a small, sharp knife to swirl the filling, creating your desired pattern; do not use all of the raspberry mixture, as you run the risk of creating a runny tart, just enough to incorporate raspberry throughout.
  10. Allow the tart to rest in the fridge for at least 3 hours before removing from the tart mold and serving.

Although this recipe only takes a few ingredients and is super simple to follow, there are some steps that are crucial to ensuring a great turnout:

  • The pre-heated baking sheet will ensure that the tart shell is evenly baked and will prevent it from crumbling apart when transporting or cutting the tart. Skip this step and you might end up with just graham cracker crumbs that cannot support your ganache filling.
  • Allowing the chocolate and cream to sit, and lightly folding your ganache before stirring to incorporate is a must. If you stir too soon or too vigorously, you run the risk of separating the ganache and having chunks of chocolate rather than a light and airy tart filling.

I hope you enjoy this recipe and l’shana tova to those celebrating the new year!

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