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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://yumfoodusa.com/white-chocolate-raspberry-pistachio-tart/