Sweet Tarte Flambées with white chocolate | Recipe
Summery flatbreads with ricotta, raspberries, thyme and pine nuts
Text:
Katharina Kuhlmann
Photography:
© Lena Fuchs
27 July 2026
This unusual recipe for sweet tarte flambées consists of a thin base and various toppings. Topped with ricotta, fresh raspberries, thyme, pine nuts and white chocolate, this usually savoury French dish is transformed into a summery snack. The recipe is quick to make, as there’s no need to allow for the dough to rise. Simply knead all the ingredients together and then roll out the dough. These are pre-baked briefly in the oven before being topped and baked again. The sweet tarte flambées with white chocolate taste particularly good as a sweet afternoon snack.
Why the "White Vanilla" matches perfectly with this Tarte Flambées
VIVANI White Vanilla Chocolate impresses with its particularly intense vanilla flavour. The finest Bourbon vanilla and a particularly creamy texture are reminiscent of delicious, homemade vanilla custard. Yet, compared to other white chocolates, this bar contains significantly less sugar and has a less sweet taste. The bar has been honoured with the title “World’s Best White Chocolate” by two of Germany’s most renowned chocolate experts for its particularly fine flavour.
White vanilla chocolate is the perfect base for summer creations because it has a lighter flavour than milk or dark chocolate. On these tarte flambées, it harmonises particularly well with the fruity flavours of the raspberries and brings out the sweetness of the fruit. But it also creates exciting new flavour notes when combined with the woody, spicy herbal flavour of thyme. The raspberries help to balance out the flavours here.
RECIPE: SWEET TARTES FLAMBÉES
Ingredients
Makes 5–6 tarte flambées
For the dough:
250 g
light spelt flour
150 – 160 ml
water
3 tbsp
extra virgin olive oil
1 pinch
salt
1 pinch
cinnamon
For the topping:
200 – 250 g
ricotta or crème fraîche
1
organic lemon, juice and zest
1 pinch
ground vanilla
4 tsp
honey
200 g
VIVANI White Vanilla Chocolate
3 – 4 sprigs
fresh thyme
50 g
pine nuts or almonds
300 g
fresh raspberries
making
baking time
9–12 minutes
level of difficulty
easy
N°
01
To make the dough, knead all the ingredients together with your hands until you have a smooth, soft dough. Add a little more flour if necessary, depending on the consistency.
02
On a floured work surface, divide the dough into 5–6 pieces and roll them out into thin discs. Place the dough discs on two baking trays lined with baking paper.
03
For the topping, mix the ricotta with a little lemon zest, lemon juice, vanilla and 2 tsp honey. Roughly chop the white chocolate.
04
Preheat the oven to 220 °C (fan). Pre-bake the flatbreads in the hot oven for 6–8 minutes until they are lightly golden brown.
05
Spread the ricotta cream over the flatbreads. Scatter the chocolate pieces and raspberries on top, then sprinkle with pine nuts and thyme leaves. Drizzle with the remaining honey, if desired. Bake for a further 3–4 minutes.
06
Remove from the oven and serve whilst still warm. If desired, top with a few more fresh raspberries.
07
Tip: Instead of thyme, a few lavender flowers also go wonderfully with the white chocolate and raspberries.
This is VIVANI
For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.
Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
White Vanilla
With finest Bourbon Vanilla
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