White-chocolate tart with berries

Prep 15 min
Plus Refrigeration Time: 180 minutes
Makes 10 Servings

Impress guests with a palate-pleasing dessert that can be made a day ahead. Top with fresh berries before serving.



1/2 cups
melted unsalted butter
168 g
white chocolate, finely chopped
2/3 cup
35% cream
2 tbsp
unsalted butter, at room temperature, cut into small pieces
1 cup
1 cup


  • Preheat oven to 350F. Combine crumbs and melted butter in a medium bowl. Press into and up sides of a 9-in., 1-in.-deep, fluted removable-bottom tart pan. Bake until crust is deeper brown and appears set, 8 to 10 min. Set aside to cool slightly.
  • Place chocolate in a medium bowl. Heat cream in a small saucepan over medium-high until just boiling. Immediately pour over chocolate. Let stand 2 min, then whisk until smooth. Add butter and whisk until combined.
  • Zest lemon over baked crust, distributing evenly. Immediately pour ganache into warm crust. Chill overnight. Top with berries just before serving.


Calories 292
Protein 3 g
Carbohydrates 25 g
Fat 21 g
Fibre 2 g
Sodium 107 mg

Written by:

Photo credit: Jean Longpre

( 52 ratings )

4 comments on “White-chocolate tart with berries

  1. Can anyone tell me what ‘zest lemon’ means?? Does it mean outside and white of the lemon or only the outside yellow part? Would appreciate some advice on this…want to try this recipe. Thks.


    • Hi Tartangirl,

      Zesting a lemon is finely grating the lemon peel. Often with a microplane zester or a fine grater. (This recipe calls for you to use the whole lemon — it will add a wonderful citrus note to the dessert tart!)

      Web Food Editor


      • Thank you.


  2. I left the tart in the fridge for well over 24 hours but the chocolate filling still “ran” when the tart was cut. Does this mean it needs more chocolate? Tastes good but did not turn out as I expected.


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