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Raspberry and white chocolate shortbread tart

  • 675g, Shortbread Dough
    • 230 g Unsalted Butter, room temperature
    • 100 g White Sugar
    • 50 g Brown Sugar
    • 10 g Vanilla Extract
    • 290 g White Wheat Flour
    • 2.1 t Medium-Grain Salt
  • 240 g Raspberry Preserves
  • 240 g Berries, room temperature
  • 100 g White Chocolate Chips
What if I'm using frozen berries?

Defrost and strain the juices and coat in 1 T flour.

  1. Setup. Preheat oven to 350ºF (177ºC). Grease a 9-inch removable-bottom tart pan and place this on a baking sheet.
  2. Mix dough. Add butter, sugar, vanilla, brown sugar to mixing bowl. Mix vigorously 3 minutes until pale and fluffy. While mixing, slowly add flour and salt until blended. Divide batter into 450 g and 225 g parts.
  3. Layer tart. Add 450 g dough to the prepared tart pan, and press evenly into the pan (including the sides). Add raspberry preserves. Add berries. Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
  4. Bake tart 40 - 45 minutes at 350ºF until lightly browned. Remove from oven.
  5. Garnish with the white chocolate chips.
  6. Cool 30 minutes before serving.

  1. Hart, Erren. "Rapsberry and White Chocolate Shortbread Tart." Erren's Kitchen. 4 February 2017. ↩