Dessert doesn’t have to be tricky! This raspberry, white chocolate and mint galette is as simple as it is delicious! The perfect rustic tart for after dinner dessert!
For me, galettes = Summer. They’re the perfect dessert or picnic treat, that looks really impressive, tastes delicious and is really easy to make! The rustic nature of the tart makes them perfect for beginner bakers, but making your own pastry still gives them am impressive edge! This raspberry, white chocolate and mint galette is especially good, if I do say so myself 😉 The white chocolate is baked into the pastry dough, and the raspberry filling with mint and lemon is soo fresh and zingy. Let’s get baking!!
Key Ingredients You’ll Need
- White Chocolate Chips – You can use any chips here, or even cut up a bar of chocolate. But as always with white chocolate, the better quality you can buy the better your bake will taste! I used Callebaut White Chocolate as its just divine!!
- Ground Almonds – This forms the base of our galette, to help soak up all the moisture from the raspberries and prevent our pastry from having a soggy bottom! If you’re allergic to almonds you could substitute in semolina instead.
- Demerara Sugar – I loveeee adding a generous sprinkle of Demerara sugar ontop of most pastry bakes, as it gives the most delicious sweetness and crunch! It also looks really pretty which obviously helps!
How to make raspberry, white chocolate and mint galette
Galette dough is very easy to make, but does require a little confidence! Its an extremely wet dough, but its meant to be!! Thats what makes it so deliciously flaky. So have confidence, and don’t be tempted to add too much additional flour. Aside from the dough, its such a simple recipe as you don’t even need a tart tin!
Making the galette pastry dough
As with most sweet pastry, the first step is to combine the flour, salt and sugar together in a large bowl and add the cold cubed butter. The butter should then be ‘rubbed in’ until the mixture resembles (the second picture below). To ‘rub in’ butter, you effectively pick up a handful of butter and dry ingredients together and literally rub them between your fingertips to break down the butter and combine it with the dry ingredients.
The next step is to add the water. This will seem like far too much water, and the dough will be very sticky! But trust the process. Your pastry will be super light and flaky, so its totally worth the sticky hands! Once the dough is combined, flatten it into a thick disc and wrap it tightly in clingfilm. It then needs to be chilled for at least two hours in the freezer – making it muchhh easier to work with later!
Making the raspberry filling
The raspberry filling honestly couldn’t be easier! Just a combination of fresh raspberries, lemon juice and zest, caster sugar and some finely chopped mint. Mixed all together in a bowl, the juices from the raspberries will start to draw out. Which is exactly what we want. There will be a layer of ground almonds to soak up juices when the galette bakes, but removing any extra juice here will help prevent a soggy bottom when baked. But don’t worry we won’t be wasting those delicious juices!
Assembling the galette
Once the pastry has been chilled down, we’re ready to assemble! I find it easiest to roll the dough out, directly onto a piece of baking paper. Although the dough has been in the freezer for two hours, it is still a wet dough and will get warm surprisingly quickly. Rolling it directly onto baking paper therefore eliminates you having to pick the dough up!
You don’t need to roll the dough out to a perfect circle – thats the beauty of galettes, they’re very rustic! But approx. 30cm in diameter works best! Once you have it rolled, sprinkle over your white chocolate chips and press them gently into the dough to ‘stick’. Then scatter over the ground almonds in a circle leaving approx. a 2inch gap around the sides, in an even layer.
Then drain the raspberry mixture, setting the juices aside for later, and pile on top of the ground almonds. Finally, fold the pastry sides up over the raspberry mixture. This doesn’t need to be neat at all! Just make sure the filling is encased at the edges so it can’t escape when baking. Then an egg wash and a sprinkle of Demerara sugar and thats it! Ready for the oven!
But what about the raspberry juices I hear you say! Well, while the galette is baking away, combine the juices, a little sugar and water in a small saucepan and cook until thickened. Then when the galette is out of the oven, you can glaze the raspberries in their delicious juices. And then serve warm with ice cream!!
Tips & Tricks
Yes! Trust the process on this one. The dough is meant to be really wet. Just be confident and work quickly.
Yes! You can easily swap the raspberries for strawberries. Just use the same weight amount.
You could, as the bake process/time wouldn’t be any different. However I wouldn’t advise it. Personally, I think the sweetness of the white chocolate goes perfectly with the tart tangy raspberries!
I absolutely love the combination of raspberry, white chocolate and mint in this galette. The sweetness from the white chocolate, the tartness from the raspberries, the freshness from the mint and of course the flakiness from the pastry! Everything works together so well, and is crowd-pleaser for sure! For an after dinner summer dessert, or sliced up and taken to a picnic or BBQ!
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Raspberry, White Chocolate & Mint Galette
Ingredients
Pate Brisee
- 250 g plain flour
- 1 tsp table salt
- 40 g caster sugar
- 125 g unsalted butter cold and cubed
- 125 ml ice-cold water
- 50 g white chocolate chips
Filling
- 250 g fresh raspberries
- 1 lemon, zest and juice
- 50 g caster sugar
- 3 mint sprigs
- 75 g ground almonds
Egg Wash
- 1 large egg
- Demerara sugar for sprinkling
Glaze
- 1 tbsp caster sugar
Instructions
- For the pastry: Add the flour, salt and caster sugar to a large bowl and rub in the butter by hand until it resembles breadcrumbs. Then pour in the water and knead slightly until you have a uniform dough – it will be very very sticky and wet! Flatten the dough into a thick disc, wrap in clingfilm and place in the freezer for two hours.
- For the filling: Preheat the oven to 200C/180C Fan and line a baking tray with baking paper. Then mix the raspberries, lemon zest & juice, sugar and two of the mint sprigs leaves finely chopped together in a bowl. Set aside for the juices to release.
- To assemble: Remove your pastry from the freezer and roll out into a large circle directly onto a sheet of baking paper -(approx 30cm diameter) it doesn’t matter too much how even the circle is, your galette can be rustic. Then sprinkle over the chocolate chips and press them into the dough gently.
- Spread the ground almonds onto the pastry in a even circle, making sure to leave roughly a 2inch gap round the sides. Then strain the raspberries (setting the juices aside) and pile them on top of the ground almonds, then fold the sides of the pastry up.
- For the egg wash: Finally, beat the egg in a small bowl, and using a pastry brush wash over the pastry a few times. Sprinkle the pastry with some Demerara sugar. Bake for 35minutes until golden brown and the filling is bubbling. Remove from the oven and leave on the baking tray.
- For the glaze: Mix the reserved raspberry juice with the sugar in a small saucepan and place over a high heat. Cook for a couple of minutes until you have a thickened syrup, – where you can drag a line through it with a spatula and it takes at least 10 seconds to fill in. Then using a pastry brush, glaze over the hot galette and sprinkle with the remaining sprig of mint leaves chopped.
