White Chocolate Raspberry Tart

Total duration: 2-3hrs
Yields: 15-18 finished tarts




Vanilla sweet short crust pastry tart shell

  1. Combine the plain flour, icing sugar and salt into a food processor bowl. Process until combined.
  2. Add in the butter and process until the mixture resembles bread crumbs.
  3. Add in the egg and vanilla bean paste and process until the dough just comes together. Transfer dough onto a clean surface. Knead the dough to combine. Cut in half and roll each dough in between two sheets of baking paper to about 0.2cm thick. Freeze until firm for about 20-30min.
  4. Preheat oven to 160ºc. Lightly spray 6cm diameter by 2cm high perforated tart rings with canola oil spray. Cut strips of W:2cm x L: 18cm chilled pastry and working with one sheet at a time, mould the strip inside the perforated tart ring and cut off any excess, making sure to press gently to mould into the ring and moulding the seems as well. Stamp the moulded tart onto the pastry sheet to make the base of the tart. Repeat to all the strips. Any excess pastry can be moulded back together and rolled out the same. Freeze the moulded pastry rings for 1hr.
  5. Assemble the frozen moulded tart rings onto a perforated silicone mat 1.5-2cm apart, bake for 20-25min or until golden.
  6. Remove from the oven and allow to cool down completely. Remove from the rings.

Cocoa butter coating

  1. Combine white chocolate and cocoa butter in a saucepan over low heat. Mix continuously until melted. Remove from the heat. Allow to cool down to 30ºc.
  2. Using a pastry brush, dip into the cocoa butter mixture and brush the inside of the tart shell to coat.
  3. Allow the coating to set in room temperature.

Storing: Store tart shells in an airtight container and glad wrap the container. Can be kept for 2 months in room temperature in a cool dry place.

Raspberry Gel Insert

  1. Combine the raspberry puree and lemon juice into a saucepan over medium to low heat. Bring to a gentle simmer.
  2. Meanwhile combine the sugar and agar agar. Whisk into the puree mixture.
  3. Bring the mixture to a boil and boil for 2-3 minutes.
  4. Remove from the heat and pour mixture out onto a rectangular dish. Allow to cool in room temperature before transferring mixture into the fridge to set.
  5. Once the mixture is set, transfer the mix into a tall canister and using a stick blender blend until smooth. Add water if required to make a smooth gel consistency.
  6. Transfer mix into a piping bag and pipe into 3cm diameter half sphere silicon moulds. Swipe off excess and freeze until frozen overnight. 
  7. Demould and store in an airtight container in the freezer.

White Chocolate Mousse

  1. Bring milk to a simmer in a small saucepan over medium to low heat. 
  2. In a separate bowl whisk together the sugar and egg yolk until combined.
  3. Remove the milk from the heat and whisk into the egg mixture. Pour the mix back onto the heat and cook over low heat, cook to 82ºc. 
  4. Remove from the heat and add in the bloomed gelatine. Mix until combined.
  5. Pour mix over chocolate and salt. Emulsify until smooth.
  6. Cool the mix over an ice bath until cool to the touch. Fold in the semi whipped cream in 3 stages. Fold until well combined. Pour mixture into 2 piping bags. 


Assembly of mousse

  1. Cut a 1.5cm slit off the bottom of the white chocolate mousse piping bag. Carefully pipe into the mould filling the globe silicon mould 20mm H’45mm diameter or a 45mm diameter half sphere silicon mould if you are unable to source this mould.
  2. Using the back of a teaspoon coat the internal mould with the mousse. Pipe a small plume of the mousse in the mould and submerge one frozen raspberry gel insert in each mould cavity.
  3. Cover with more mousse and swipe off the excess mousse. Cover the surface with baking paper and freeze until frozen.
  4. Demould the frozen mousse and set aside in the freezer.


Raspberry Rose Curd

  1. Bring Raspberry puree to a simmer over low heat.
  2. Meanwhile whisk together the egg yolk, whole egg and caster sugar until frothy. 
  3. Whisk in the hot raspberry mixture and pour mix back onto the heat. Cook to 80ºc over low heat.
  4. Remove from the heat and add in the bloomed gelatine and mix until combined. Add in the butter and emulsify until smooth. Add in the rose water and mix until well combined. 
  5. Pour mix into a rectangular dish and cover the surface with cling wrap and chill in the fridge overnight or 3-4hrs until set. 
  6. Whisk the set mixture until smooth and transfer the mix into a piping bag and set aside in the fridge. 


White Chocolate Mirror Glaze

  1. Bring water, sugar and glucose syrup to a simmer and boil for 1 minute.
  2. Meanwhile heat the condensed milk in the microwave to 30ºc. 
  3. Once the mixture has come to a boil, add in the heated condensed milk and bloomed gelatine. Mix until well combined. 
  4. Remove from the heat and pour mix onto chocolate and emulsify until smooth. 
  5. Add in the titanium dioxide just enough to achieve a pale cream-ish white. Emulsify until fully combined. Pour mix through a sieve and store in an airtight container in the fridge overnight.



  1. Pipe the raspberry curd into the prepared tart shell to the brim and using an offset spatula to level off the top, set aside in the fridge until set for about 1-2 hrs.
  2. Heat the glaze in the microwave in 30-40 second intervals until it is melted, cannot go over 30-35ºc working temp. 
  3. Assemble the frozen white chocolate raspberry mousse onto a wire wrack on top of a tray lined with go between wrap or glad wrap. 
  4. Pour the glaze on top of the frozen mousse and allow the excess glaze to drip off before transferring the glazed mousse on top of the set raspberry rose curd filled tart. Assemble the glazed mousse on the right hand side of the tart.
  5. Skirt the exposed side of the glazed mousse with pistachio crumb and garnish the opposite side with halved raspberries about 5. Finish off with a small touch of edible gold leaf and allow to set in the fridge for 1-2 hrs before consuming. 
  6. Best eaten within the first 2 days of garnishing. 

Vanilla sweet short crust pastry tart shell

250g plain flour

100g icing sugar

½ tsp salt

150g butter

1 egg

1 tsp vanilla bean paste

Cocoa butter coating

200g white chocolate

100g cocoa butter

Raspberry Gel Insert

250g Raspberry puree
1 lemon, juiced
90g caster sugar
3g agar agar

White Chocolate Mousse

325g thickened cream, semi whipped
190g milk
20g caster sugar
70g egg yolks
100g white chocolate
½2 gold leaf gelatine, bloomed
½¼ tsp salt

Raspberry Rose Curd

60g egg yolk
80g whole egg
60g caster sugar
200g raspberry puree
1 gold leaf gelatine, bloomed
½80g butter
1 ½ tsp rose water

White Chocolate Mirror Glaze

100g water
195g caster sugar
195g glucose syrup
130g condensed milk
3 gold leaf gelatine, bloomed
195g white chocolate
Titanium dioxide, as required to achieve a white colour

Assembly Extras

Roasted pistachio kernels, processed to a coarse crumb
Edible gold leaf, optional
2-3 Punnets raspberry