Chaz and I were chatting about our favorite flavor combos a few days ago, and he mentioned one of his is white chocolate paired up with raspberries. Considering he needed a bit of cheering up after a fairly crappy week, a white chocolate raspberry tart seemed to be just what the doctor ordered. I wasn’t planning on posting the simple recipe, mostly because white chocolate chips can be a bit costly, but it turned out too well not to.
The crust is the same one I used for the lemon tartlets. I’m quite hooked on it, so I’m not entirely apologetic for the repeat. Oh, snap.
If you find yourself with a little bit too much filling for the crust, it’s actually great on its own too. Or even better, if you have a few more raspberries handy, or even strawberries, you could dip them in there.
I don’t recommend adding any sweetener to the filling even if you have a massive sweet tooth: you know how sweet those white chocolate chips are to begin with…
ETA: I baked an extra crust shell and folded a big bunch of raspberries into the filling itself before adding it to the crust. I think it’s twice as awesome. You will definitely have some filling leftover if you do it that way.
White Chocolate Raspberry Tart:
For the crust:
3/4 cup (90 g) whole wheat pastry flour
1/4 cup (35 g) raw cashews
Pinch fine sea salt
2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup
2 to 3 tablespoons (28 to 42 g) melted coconut oil
Nonstick cooking spray
For the filling:
One bag (300 g) vegan white chocolate chips (I always use Oppenheimer)
8 ounces (227 g) firm silken tofu
4 ounces (113 g) fresh raspberries
To make the crust: Preheat the oven to 325°F (170°C or gas mark 3). Lightly coat a 6 1/2 inch (16.25 cm) tart pan with cooking spray.
Combine flour, cashews and salt in a food processor. Process until the cashews are finely ground. Add the agave nectar and 2 tablespoons (30 ml) of oil at first, pulsing to combine. Add the remaining tablespoon (15 ml) of oil if the dough crumbs do not hold together when pinched.
Place the crumbs in the prepared pan, and press down to fit the bottom and sides of the pan. Trim the tiny bit of extra crust that will pop over the top of the pan by sliding a rolling pan across the top. Place those scraps back in the center of the crust and press down lightly. Use the tines of a fork to lightly prick the bottom of the crust.
Bake the crust 14 minutes, or until light golden brown. Place on a wire rack to cool. Once cooled, carefully pop the crust out of the pan and place it on a pretty serving plate.
To make the filling: Slowly melt the chocolate in the microwave (in 1-minute increments, stirring often) or use a double boiler, until perfectly smooth. Place the tofu in a food processor, scrape the melted chocolate on top of the tofu. Blend until perfectly smooth, stopping to scrape the sides of the food processor occasionally.
Scoop the filling into the cooled crust. Decorate the top with the raspberries, and chill for at least 3 hours before slicing. The tart will keep well for up to two days, stored in an airtight container in the fridge.
Yield: 8 portions