As a self-taught home baker, I love the feeling of accomplishment that comes with successfully baking a complicated recipe. That said, there’s something equally satisfying about making a delicious no-bake dessert. This no-bake white chocolate tart with raspberry and rose looks (and tastes) impressive, but requires ZERO time in the oven. Even better, it can be made entirely with store-bought ingredients (or homemade if you’re feeling more ambitious), so it comes together quickly and easily. The sharpness from the raspberry offsets the sweetness of the white chocolate, with just a hint of rosewater.
Why you’ll love this no-bake white chocolate tart recipe
Easy to make. This tart makes the most of store bought ingredients for maximum flavor and quick prep. That said, you can also make your own raspberry jam following the filling instructions from my raspberry jam rolls. Note: you will only need the raspberries, sugar, and lemon juice to make the jam (not the butter and cream also listed in the filling section).
No bake. Making this white chocolate and raspberry tart does not require an oven. That makes it a great option if you are looking for a low effort dessert with a high flavor payoff. It’s also a great choice to make in the warmer months when it’s too hot to turn on your oven.
Beautiful and delicious. Not only does this tart taste fantastic, but it is gorgeous, and sure to impress anyone you make it for! The slightly spiced biscuit base, mixed with the sharpness of the raspberry preserves gives the tart a great base flavor. The white chocolate ganache is not to sweet, and has a whisper of floral notes thanks to the rose water. I chose to decorate this tart with ruby chocolate and dried rosebuds, but you can decorate with any kind of melted chocolate that you like.
Tools you’ll need
This no-bake white chocolate and raspberry tart doesn’t require much special equipment. I recommend using a 9″ loose ringed tart mold. For making the cookie crumbs, I like to use a food processor, but you can also use a blender. If you don’t have access to either of these options, you can crush the cookies in a bag using a rolling pin. To pack in the crust, I recommend using a flat bottomed glass, or measuring cup.
An offset spatula will make smoothing the layers easier, but you can also use a regular silicone spatula, spoon, or butterknife.
I always recommend measuring ingredients by weighing using a small kitchen scale. That is why the main measurement is in grams. Weight measurement is more accurate (and requires less dishwashing!). That said, I’ve also included volumetric measurements, but please be aware that they might not be as accurate as the weight measurements.
Ingredients you’ll need for this white chocolate tart
Speculoos cookies. Speculoos cookies are a spiced, crisp cookie, sort of similar to a graham cracker. A common brand of speculoos cookie is Biscoff, and you can also find them at Trader Joe’s. They have a lovely warm, caramelized flavor, and are my top choice for cookie crusts.
Granulated sugar. A small addition of granulated sugar gives the crust just a little bit more structure, and helps everything to adhere.
Butter. Melted unsalted butter sticks the cookie crumbs together to form the crust, and gives the tart a deliciously buttery texture and flavor.
White chocolate chips. I know that white chocolate often gets a bad rap for being too sweet, but trust me, it won’t be in this recipe. Make sure to choose good quality white chocolate chips for the best texture.
Heavy Cream. Heavy cream is crucial for the silky smooth texture we want in the white chocolate ganache.
Raspberry preserves. Choose your favorite brand of raspberry preserves! I love using Bonne Maman, but I’m also very partial to the Trader Joe’s reduced sugar raspberry preserves.
Rosewater. If you have to splurge a little bit in one area of this recipe, I would do it here. High quality rose water has a cleaner flavor and is not super perfumey.
Edible flowers. I decorated my tart with some dried rosebuds and rose petals for extra color. If you are using flowers to decorate, please make sure they are edible and specifically intended for culinary use. You can often find these types of flowers from spice shops, specialty culinary shops, or on amazon. If you are picking your own flowers for decorating, please make sure they are an edible variety, are free from any pesticides or chemical sprays, and did not grow close to a roadway. Do not use roses purchased from a florist or grocery store floral department, as these are normally sprayed with insecticides and preservatives and are not safe for food.
How to make this recipe
Make the crust. Blitz the speculoos cookies into fine crumbs in a food processor or blender, and mix the crumbs with the sugar. Melt the butter, and add to the crumb mixture. Stir to combine. It should resemble wet sand.
Shape the crust. Pour the crust mixture into a 9″ loose ringed tart tin, and spread it out across the base, with more crumbs concentrated towards the edges. Using a flat bottomed glass or a measuring cup, press the crust into a flat layer, and against the sides of the tin to create the sides of the tart. Don’t press *too* hard or you’ll wind up with a hard crust, but use a fair amount of pressure to get everything evenly packed together. Place in the fridge to firm up while you make the ganache.
Make the white chocolate ganache. Place the white chocolate chips in a large bowl. In a medium saucepan over medium heat, add the heavy cream and 56g of unsalted butter. Heat, stirring frequently, until *just* starting to simmer. Remove from the heat and pour over the white chocolate chips and stir until the the chips have fully melted and you have a silky smooth ganache. Stir in the rosewater.
Assemble the tart. Using an offset spatula, carefully spread an even layer of raspberry jam across the bottom of the tart. Pour the white chocolate ganache on top, and smooth with the spatula. Return the tart to the fridge and allow to firm up for about 1-2 hours before decorating.
Decorate. Once the white chocolate ganache has set, you can decorate. I chose to decorate my tart with some melted ruby chocolate, but you can use any melted chocolate you like. Simply melt your chocolate of choice, and put into a ziploc bag or piping bag. Snip the edge to create a small hole, and decorate the tart as desired. Sprinkle with edible flower petals.
Tips, tricks, and notes
Use a loose ringed tart tin. This will make it easier to remove the tart and serve, as well as get the characteristic fluted edge.
Keep the crust chilled. Because the crust has a lot of butter in it, it’s more stable when it’s cold. Keep the crust chilled before filling, and chill the tart before serving.
Making mini tarts. You can absolutely use this recipe to make mini tarts. I haven’t tested for a full batch, but a conservative guess would be that you can get 6-8 mini 5″ tarts out of this recipe, if not a couple more.
Troubleshooting white chocolate ganache. Making ganache can sometimes be a little finicky, especially with white chocolate due to its high cocoa butter content. Make sure to melt the white chocolate gently by using the hot cream as the heat source: microwaving it or applying it to direct heat can cause the white chocolate to seize or burn. Make sure to stir constantly to thoroughly combine the white chocolate with the dairy.
How to store this tart
This no-bake white chocolate tart stores well in the fridge, wrapped carefully, for up to a week. This makes it a great choice for preparing a few days in advance if needed.
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Looking for other delicious, easy dessert recipes? Check these out!
I hope you enjoy this No-Bake White Chocolate Tart with Raspberry and Rose! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!
2 Comments
Demi Piris
June 30, 2025 at 7:45 am
Looks amazing! I was just wondering how much rosewater would be used in this recipe as a specific measurement is not mentioned. Would be curious to try it out myself ◡̈
marissamakes
June 30, 2025 at 4:56 pm
Thanks for catching that Demi! Start with 1/4 tsp, since rose water can be very strong, and give it a taste. Feel free to add more, a little at a time, if you like!