Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons (45-60ml) ice water
  • 8 ounces (225g) high-quality white chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 pint (approximately 225g) fresh raspberries
  • 2 tablespoons raspberry jam (optional, for glazing)

Instructions:

  1. Combine flour, sugar, and salt in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Roll out chilled dough on a lightly floured surface. Carefully transfer to the heart-shaped tart pan. Trim edges and prick the bottom with a fork. Line with parchment paper and pie weights. Bake blind at 375°F (190°C) for 15 minutes. Remove weights and bake for another 10-15 minutes, or until golden brown. Let cool completely.
  3. Place chopped white chocolate in a heatproof bowl. Heat heavy cream in a saucepan until simmering. Pour hot cream over the white chocolate and let sit for 1 minute. Whisk until smooth and glossy. Stir in softened butter, vanilla extract, and salt. Let cool slightly.
  4. Pour white chocolate ganache into the cooled tart crust. Arrange fresh raspberries over the ganache in a decorative pattern. (Optional) Gently brush raspberries with warmed raspberry jam for a glaze. Chill for at least 30 minutes before serving.