Raspberry Tart
Indulge in the delightful flavors of Raspberry Tart, where buttery shortbread meets sweet raspberry jam and juicy berries, all topped with decadent white chocolate chips. Each bite is a symphony of sweetness and tartness, making it the perfect dessert for any occasion.
Servings 12
Calories 400
Ingredients
- 1 cup butter at room temperature
- ½ cup sugar
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 cup of good quality raspberry jam
- 1 cup fresh or berries Note: if using frozen berries defrost before using, strain the juices and coat in a tablespoon of flour.
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350F/160C.
- Grease a 9-inch removable-bottom tart pan and place this on a baking sheet.
- Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
- In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
- Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).
- Spread with the raspberry jam evenly over the dough, leaving a ¼-inch border and then scatter with the berries.
- Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
- Bake the tart for 40 - 45 minutes, until lightly browned.
- Scatter with the white chocolate chips.
- Leave to cool completely in the pan before serving.
Nutrition
Calories: 400 | Carbohydrates: 56g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 249mg | Potassium: 95mg | Fiber: 1g | Sugar: 31g | Vitamin A: 475IU | Vitamin C: 5.1mg | Calcium: 35mg | Iron: 1.4mg