White Chocolate Raspberry Swirl Tart with a Dark Chocolate Crust

Categories:

Pies & Tarts
Desserts
Valentine's day
Christmas
Thanksgiving
Easter
Dark Brown Sugar

You can tell simply by looking at it, this tart is a true masterpiece. While it takes skill to perfect the white chocolate filling, it’s worth it when you see how delicately it pours on top of the rich dark chocolate crust. Then, the real fun begins! Play Picasso with the raspberry jam and swirl, twist and twirl your way into making designs that will make this tart a stunning treat.

Prep Time
40 minutes, plus 4 hours chill time
White Chocolate Raspberry Swirl Tart with a Dark Chocolate Crust
Ingredients Equipment
Tart Tin with Removable Bottom
Tart Tin with Removable Bottom
Servings
10 to 12
For the dark chocolate crust:
  • 2 ¼ cups (270 g) chocolate cookie crumbs
  • ¼ cup (54 g) Redpath® Dark Brown Sugar, firmly packed
  • ½ tsp (2 g) ground cinnamon
  • ½ tsp (3 g) salt
  • ½ cup (113 g) butter
  • 2 tsp (10 ml) pure vanilla extract
For the white chocolate filling:
  • 1 ½ tsp (5 g) gelatin powder
  • 1 tbsp (15 ml) cold water
  • 1 cup (240 ml) heavy cream (35%)
  • ¼ tsp (2 g) salt
  • 2 ⅔ cups (453 g) white chocolate, chopped fine (at least 30% cocoa butter content)
  • ⅓ cup (80 ml) raspberry jam
  • 2 tsp (10 ml) hot water
Instructions
For the dark chocolate crust:

Step 1

In a medium bowl, combine the chocolate cookie crumbs, Redpath® Dark Brown Sugar, cinnamon and salt, until thoroughly mixed.

Step 2

In a small microwaveable bowl, or a measuring cup, melt butter in the microwave at 15 second intervals until just melted. Stir in the pure vanilla extract.

Step 3

Pour contents into the crumb mixture, mixing together until the mixture looks like wet sand.  

Step 4

Firmly press crumbs into a 9 x 1 inch (23 x 2.5 centimetre) tart pan with a removable bottom. To make it easier to unmold the finished tart, place a round of parchment onto the removable bottom before pressing in the crumbs.

Step 5

Place the crust into the freezer to chill and firm up; at least 20 minutes or overnight.

For the white chocolate filling:

Step 1

Place the tablespoon (15 millilitres) of cold water into a small microwaveable bowl and evenly sprinkle the gelatin over the surface. Set aside to allow the gelatin to bloom; about 5 minutes.

Step 2

Place the finely chopped white chocolate into a medium-sized heatproof bowl. Place bowl over a pot filled with about 2 inches (5 centimetres) of just-simmering water; ensure bottom of the bowl does not touch the surface of the water. With a rubber spatula, slowly stir the chocolate until about half is melted. Remove from heat. 

Step 3

In a small pot, bring the heavy cream and salt to a simmer. Pour the hot cream over the white chocolate. Wait about 1 minute before slowly stirring the contents together from the centre of the bowl. Slowly stir until chocolate is smooth and well-combined.

Step 4

Remove prepared crust from the freezer.

Step 5

Place the bloomed gelatin in the microwave and heat for 10 to 20 seconds, until the gelatin is dissolved. Pour the gelatin mixture into the still-warm chocolate ganache, while constantly stirring to ensure gelatin is mixed into the ganache.

For the assembly:

Step 1

Stir ganache every so often until it reaches room temperature. Pour ganache into the tart shell. Place into the fridge for about 5 minutes to let it set slightly.

Step 2

In a small bowl, stir the hot water into the jam.

Step 3

Remove tart from fridge. With a small spoon, spoon large and small dots of raspberry jam on the surface of the white chocolate ganache. Draw a skewer through the jam to create swirls and hearts.

Step 4

Place tart into the fridge to chill and set; at least 4 hrs.

Step 5

Carefully remove the outer ring and the removable bottom from the tart. Place tart onto a serving platter. Slice with a warmed, sharp chef’s knife. Serve as is, or garnish with fresh raspberries (if available) and/or some chantilly cream. 

Chef's Tip

*If the chocolate does not completely melt when pouring the hot cream, place the bowl back over a pot of just-simmering water.

*White chocolate is easily scorched. Be careful not to place over boiling water and be sure to stir the chocolate to always keep it moving.

*In order to save time, the dark chocolate crust can be made a day beforehand.

More Pies & Tarts Recipes