White Chocolate Raspberry Tart
White Chocolate Raspberry Tart is a perfect flavor combo. It is easy and delicious and the perfect way to show someone you care on Valentine’s Day.
THE RECIPE
INGREDIENTS
Crust:
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 cup 1 stick unsalted butter, chilled and cut into pieces
- 1 egg yolk
- 1 Tbsp. whipping cream
- 2 Tbsp. ice water
Filling:
- 10 ounces white chocolate
- 1/2 cup hot whipping cream but do not boil, or it will curdle
- 1/4 cup 1/2 stick unsalted butter, at room temperature
- 2 cups fresh raspberries
INSTRUCTIONS
For crust:
- Mix flour and sugar.
- Cut in the butter until mixture resembles coarse meal.
- Beat together the egg yolk and whipping cream and pour over flour mixture.
- Stir dough, adding just enough of the water to make a dough.
- Form a ball and flatten into a disk.
- Wrap in plastic and refrigerate 30 minutes.
- On a lightly floured surface, roll out dough into a 1/8 inch thick round.
- Transfer to a 9 inch tart pan with removable bottom.
- Fit dough into bottom and up sides of pan.
- Prick crust all over and cover edges with foil (remove during last 5 minutes of baking)
- Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown.
- Cool completely on wire rack.
For filling:
- Melt chocolate in the top of a double boiler over simmering water, stirring until smooth.
- Mix in cream and butter.
- Remove from water.
- Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish.
- Pour filling over berries and refrigerate until firm, about 1 hour
- (This can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving).
