White Chocolate Raspberry Pistachio Tart

This refined no-bake White Chocolate Raspberry Pistachio Tart brings together delicate textures and luxurious flavors in an effortlessly elegant dessert. A crisp cookie crust cradles a velvety white chocolate ganache, beautifully finished with vibrant raspberries and a sprinkle of chopped pistachios. Light, creamy, and subtly nutty, it’s the perfect centerpiece for spring brunches, bridal showers, or sophisticated summer gatherings.

Why You’ll Love This Recipe

• No-bake convenience: Simple preparation without turning on the oven.
• Elegant flavor profile: White chocolate, tart raspberries, and nutty pistachios create a harmonious blend.
• Visually stunning: Fresh berries and pistachios add color and texture for an upscale look.
• Quick prep: Only 20 minutes of active work before chilling.
• Versatile: Ideal for brunch, afternoon tea, or formal events.
• Creamy and crisp: Silky ganache contrasts with the crumbly crust for a balanced bite.
• Easy to make ahead: Chill and serve when ready, making entertaining stress-free.
• Naturally gluten-optional: Swap with gluten-free biscuits to accommodate dietary needs.
• Customizable toppings: Change fruits or nuts based on season or preference.
• Refined without fuss: Delivers patisserie-level elegance with straightforward steps.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• graham cracker crumbs (or digestive biscuits)
• unsalted butter, melted
• sugar

For the Filling:

• white chocolate chips or chopped white chocolate
• heavy cream
• vanilla extract

Toppings:

• fresh raspberries
• chopped pistachios

Directions

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom and up the sides of a tart pan. Use the back of a spoon or flat-bottomed glass to ensure an even layer. Chill for 20 minutes.
3. Heat the cream in a saucepan over low heat just until it begins to simmer. Do not boil.
4. Remove from heat and pour the hot cream over the white chocolate in a heatproof bowl. Let it sit for 2 minutes.
5. Stir until the chocolate is completely melted and the ganache is smooth. Add vanilla extract and mix well.
6. Pour the ganache into the chilled crust. Gently tap the pan on the counter to level the surface.
7. Top with fresh raspberries, spacing them evenly, and sprinkle chopped pistachios across the surface.
8. Refrigerate the tart for at least 3 to 4 hours, or until fully set.
9. Slice with a sharp knife and serve chilled.

Servings and timing

Servings: 10 slices
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chilling)
Calories: Approximately 320 kcal per slice

Variations

• Nut-free version: Omit pistachios or replace with toasted coconut flakes.
• Berry blend: Add blueberries or sliced strawberries for more fruit variety.
• Chocolate crust: Use crushed chocolate cookies for a richer base.
• Citrus zest: Stir in lemon or orange zest to the ganache for a hint of brightness.
• Mini tarts: Use mini tart pans for individual servings at events.

Storage/Reheating

• Refrigeration: Store covered in the refrigerator for up to 4 days.
• Freezing: Freeze the tart (without toppings) wrapped tightly for up to 1 month. Thaw overnight before decorating and serving.
• Reheating: Not applicable. Serve chilled for the best flavor and consistency.

FAQs

Can I use white chocolate bars instead of chips?

Yes, chop the bars finely so they melt evenly when combined with warm cream.

What can I use instead of pistachios?

Almonds, walnuts, or hazelnuts are excellent alternatives, or leave the tart nut-free.

Can I make this tart gluten-free?

Absolutely. Use gluten-free graham crackers or biscuits for the crust.

Will frozen raspberries work?

Fresh is best for presentation and texture, but thawed and well-drained frozen raspberries can be used.

How do I ensure the ganache sets properly?

Use the correct chocolate-to-cream ratio and allow ample chilling time (at least 3–4 hours).

Can I flavor the ganache differently?

Yes, you can infuse the cream with herbs like basil or add a splash of liqueur (e.g., Chambord or Amaretto).

What type of tart pan is best?

A 9-inch tart pan with a removable bottom makes slicing and serving easier.

Can I use milk or dark chocolate instead?

Yes, but it will significantly change the flavor profile and balance of the tart.

How do I prevent the crust from crumbling?

Press the crust firmly and chill well before adding the filling to help it hold together.

Can I prepare the tart a day ahead?

Yes, in fact, chilling it overnight helps it set perfectly and enhances the flavor.

Conclusion

The White Chocolate Raspberry Pistachio Tart is a beautiful, no-bake dessert that combines elegance with ease. With a buttery cookie crust, creamy ganache filling, and fresh, eye-catching toppings, it’s the perfect choice for spring and summer entertaining. Sophisticated in taste and presentation, it’s sure to impress guests while being delightfully simple to create.

White Chocolate Raspberry Pistachio Tart

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This elegant tart features a golden cookie crust filled with silky white chocolate ganache, topped with fresh raspberries and a scattering of chopped pistachios. Every bite is creamy, fruity, and delicately nutty—a luxurious no-bake dessert perfect for spring brunches or summer soirées.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 10 slices 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: French
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs (or digestive biscuits)
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar
• 1 1/4 cups white chocolate chips or chopped white chocolate
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/4 cup chopped pistachios

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Instructions

1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom and up the sides of a tart pan. Chill for 20 minutes.
2. In a saucepan over low heat, warm the cream just to a simmer. Remove from heat and pour over white chocolate in a bowl.
3. Let sit for 2 minutes, then stir until smooth and glossy. Add vanilla and stir to combine.
4. Pour white chocolate ganache into the chilled crust and gently tap to level the surface.
5. Top evenly with fresh raspberries and sprinkle with chopped pistachios.
6. Chill the tart for at least 3–4 hours or until set. Slice and serve cold.

Notes

• Use high-quality white chocolate for a smoother, richer ganache.
• Chill the crust thoroughly to help it hold together better when slicing.
• Tart is best enjoyed the day it’s made, but leftovers can be stored in the fridge for up to 2 days.
• Swap pistachios with almonds or hazelnuts if preferred.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 160mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg