Ok, first off, I don’t know where you stand on fruit-based desserts… but if you’ve ever even considered saying no to a tart, I’m here to change your mind. Immediately. Because this? This raspberry and white chocolate mousse tart is the kind of dessert that makes people pause mid-bite and go, “Wait, YOU made this?”
And that’s exactly what we want. Right?
Also, side note: this dessert is sneaky. It looks high-end, tastes like it came out of a Parisian patisserie, and yet, it doesn’t require 12 hours in the kitchen or a culinary degree from Le Cordon Bleu. In fact, if you can melt chocolate and whip cream, you’re already halfway there.
So if you’ve had a long week, or you just need a little pick-me-up that comes in the form of something buttery, creamy, tart (pun intended), and just a little bit show-stopping—this one’s for you.
Let’s get into it.
What You’ll Need
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter (cut into cubes)
- 1 large egg yolk
- 2 tbsp ice water
For the raspberry layer:
- 1/2 cup raspberry jam (seedless if preferred)
- 1 tbsp raspberry liqueur (optional but highly encouraged)
For the white chocolate mousse:
- 8 oz white chocolate (use the good stuff)
- 1 cup heavy cream (cold)
Topping:
- 2 pints fresh raspberries
- Powdered sugar (for dusting)
- Fresh mint (optional, but pretty)
Tools You’ll Need
- Tart pan (9-inch with removable bottom is perfect)
- Mixing bowls
- Rolling pin
- Whisk or hand mixer
- Food processor (optional but helpful)
- Saucepan
- Spatula
- Fine mesh sieve (if de-seeding the jam is your vibe)
- Parchment paper + pie weights (or dry beans)
Let’s Talk Strategy (aka Pro Tips)
- Cold butter is non-negotiable. Keep it cold. Like, arctic tundra cold. It helps with that perfectly flaky texture.
- Blind bake your crust. You’re making a mousse tart, which means the filling isn’t baked. Blind baking the crust keeps it crisp and not soggy.
- Warm your jam just a little. It spreads way easier and helps it lay down smooth over the crust.
- Let your mousse chill. Like literally. If it’s even slightly warm when added to the crust, it won’t set right.
- Don’t skimp on the chocolate. If it says “white chocolate compound,” put it back. You want cocoa butter in the ingredients, not weird fillers.
Ingredient Swaps + Variations
- No raspberry liqueur? No problem. A squeeze of lemon works or just skip it.
- Don’t want to make crust? You can press in crushed graham crackers or shortbread cookies with melted butter as a no-fuss option.
- Raspberries not in season? Blackberries or strawberries make great stand-ins.
- Need it dairy-free? Coconut cream and vegan white chocolate will work, though it won’t be exactly the same.
- Want to make minis? Use tartlet pans and adjust baking time for the crust accordingly.
Can I Make It Ahead?
Absolutely. You can make the crust a day or two in advance and keep it at room temp in an airtight container. The mousse can be made and stored in the fridge, then assembled before serving. Fully assembled, this tart holds up great for 24 hours.
Alright, Let’s Make It
Step 1: Make the crust
Add the flour and sugar to a mixing bowl (or a food processor). Toss in the cubed butter and pulse or cut it in with a pastry cutter until the mix looks like wet sand.
Whisk your egg yolk with the ice water, and drizzle it in. Mix until it starts to come together. It might look crumbly—that’s ok. Press it into a disc, wrap it, and let it chill in the fridge for 30 minutes.
Once chilled, roll it out on a floured surface, fit it into your tart pan, and press into all the grooves. Dock the bottom with a fork.
Line it with parchment, fill with weights, and bake at 375°F for 15 minutes. Remove the weights and bake another 10 minutes until golden. Let it cool completely.
Step 2: Raspberry layer
Gently warm the jam and stir in the liqueur. Spread it over the cooled crust. This layer gives that pop of tangy sweetness under the mousse. Set aside.
Step 3: White chocolate mousse
Melt the chocolate in a heatproof bowl over simmering water (or microwave in short bursts, stirring often). Let it cool slightly.
Whip the cold cream until it forms stiff peaks. Gently fold the whipped cream into the melted chocolate until smooth and fully combined. Don’t rush this. Slow and gentle wins.
Step 4: Assemble
Spoon the mousse into the tart shell over the jam. Smooth the top with a spatula. Press raspberries gently on top, nestled into the mousse. Chill at least 2 hours so it sets properly.
Dust with powdered sugar just before serving. Add mint if you’re feeling fancy.
Some Extra Good-to-Know Details
Nutritional Breakdown (per slice, approx. based on 8 slices):
- Calories: 360
- Fat: 24g
- Sugar: 22g
- Protein: 4g
Want it lower carb?
- Use a nut-based crust (almond flour, coconut flour, and butter)
- Swap the jam for a lower sugar version or make your own with chia seeds
What to Serve With It:
- A strong black coffee or espresso
- A crisp glass of champagne
- Fresh whipped cream on the side if you’re feeling indulgent
Quick Tips for Speed:
- Use store-bought tart shells if you’re tight on time
- Skip the fresh fruit and go for a white chocolate swirl if raspberries aren’t an option
What To Do With Leftovers
Honestly, this tart usually disappears. But if you do have a slice or two left:
- Store in an airtight container in the fridge
- Best eaten within 48 hours
- Don’t freeze it—the mousse texture changes too much
FAQ Time
Can I use frozen raspberries? You can, but thaw and drain them really well. Fresh gives a better texture and visual appeal.
Why did my mousse split? If the white chocolate was too hot or the cream was over-whipped, it can happen. Let the chocolate cool to just warm and don’t overmix.
Can I double this for a crowd? Yes! Just use a larger pan or make two tarts. Everyone will thank you.
Can I use dark chocolate instead? You can, but you’ll need more sugar or a sweeter fruit base. White chocolate gives a nice balance to the tart raspberries.
Wrap Up
Look, I’m not saying this raspberry and white chocolate tart is going to change your life… but I’m also not not saying that.
It’s the kind of recipe that feels a little luxurious, a little indulgent, and a lot doable. It’s perfect for celebrations, brunches, dinner parties, or just a night where you want to feel like you’ve got it together. Even if you totally don’t.
So if you make this—and I hope you do—drop a comment and tell me how it turned out. Did your crust come out buttery and perfect? Did you lick the mousse bowl? (No judgment here.) Did someone ask for the recipe and you were like, “Oh, it was nothing…” while secretly glowing with pride?
I want to hear it all.