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White Chocolate Raspberry Tart
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Pauline Viviano
| Crust | |
| 1½ cups | all-purpose flour |
| ¼ tablespoon | salt |
| ½ cup | shortening |
| 3 to 4 tablespoons | cold tap water |
| Filling | |
| 1 10-ounce package | frozen raspberries |
| 1 tablespoon | cornstarch |
| 1 tablespoon | sugar |
| 1 pint or more | fresh raspberries |
| 4-ounces | white chocolate |
| ½ cup | butter |
| 1/3 cup | sugar |
| 2 | eggs |
| 3 ounces | semisweet chocolate |
| 2 tablespoons | butter |
Preheat oven to 425?F.
Crust: Mix flour and salt in a medium-size bowl. Cut in shortening until mixture looks like coarse crumbs. Sprinkle water over flour mixture 1 tablespoon at a time, stirring lightly with a fork after each addition to distribute moisture evenly. press lightly to form a ball. Flatten into a circle 3-inches in diameter and 1-inch thick. Roll out at once or wrap in plastic. Refrigerate up to 3 days or freeze up to 3 months.
Roll out dough and put into a 10-inch springform pan or 9-inch pie pan for the tart. Prick bottom and sides of crust with fork. Press foil into pastry-lined pie plate and bake 6 minutes at 425?F. Remove foil; bake 8 to 10 minutes longer until light brown, dry and crisp. Cover edges with foil if edge is browning too much. Cool completely in pan on rack.
Filling: Purée frozen raspberries and strain and discard the seeds. In a small sauce pan combine cornstarch and sugar. Gradually add puréed raspberries and cook, stirring constantly, over low heat until thickened. Cool. Spread mixture over crust and arrange fresh raspberries over purée and refrigerate.
Melt white chocolate and cool. In a small bowl beat butter and sugar until light and fluffy. Gradually add white chocolate beating constantly. Add eggs, one at a time, and beat at highest speed after each addition for three minutes. Pour over raspberries. Refrigerate until set.
In a small sauce pan over low heat melt semi-sweet chocolate and butter. Carefully pour and spread over white chocolate layer. Refrigerate at least two hours.
To serve: Let stand at room temperature about 30 minutes before slicing. Makes 10 servings.
Absolutely a must to try. From Pauline Viviano.
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