White Chocolate Raspberry Tart
May 18, 2013 17:28:18 GMT -5
Post by PrisonerOfHope on May 18, 2013 17:28:18 GMT -5
White Chocolate Raspberry Tart
Ingredients:
1 1/4 cups flour
1/4 cup powdered sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup cold butter
1 egg yolk beaten
(1-3 tsp's of milk if dough is too dry)
FOR THE FILLING:
8 oz quality white chocolate (chopped
1 1/4 cups heavy cream
1/4 cup butter, room temperature
1/4 cup raspberry jam
Directions:
In a large mixing bowl combine the dry ingredients for your crust. Cut butter into to the mixture until it is shaggy and crumbly. Add in egg yolk. Work it into dough until you have the texture of oatmeal. If it is TOO dry add a bit of milk to bring it together more.
Press dough into the bottom of a 9-10 inch tart pan with a removable bottom. Place in the freezer for 1 hour.
Preheat oven to 350.
Once the crust has set in the freezer for at least an hour, bake for 20 minutes or until golden brown.
While the crust is baking start your filling. Heat cream to a very low simmer. In a separate pan add chocolate. Pour half of your heated cream over the chocolate whisking, while it starts melting slowly whisk in remaining cream. Once it is smooth and glossy whisk in the room temperature butter.
Pour filling into your baked tart crust.
Dollop small bits of jam all around your Tart. Drag a knife along the dollops to create a swirl look.
Place tart in the refrigerator for at least 2 hours or until the chocolate has set.
Serve cold.
Ingredients:
1 1/4 cups flour
1/4 cup powdered sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup cold butter
1 egg yolk beaten
(1-3 tsp's of milk if dough is too dry)
FOR THE FILLING:
8 oz quality white chocolate (chopped
1 1/4 cups heavy cream
1/4 cup butter, room temperature
1/4 cup raspberry jam
Directions:
In a large mixing bowl combine the dry ingredients for your crust. Cut butter into to the mixture until it is shaggy and crumbly. Add in egg yolk. Work it into dough until you have the texture of oatmeal. If it is TOO dry add a bit of milk to bring it together more.
Press dough into the bottom of a 9-10 inch tart pan with a removable bottom. Place in the freezer for 1 hour.
Preheat oven to 350.
Once the crust has set in the freezer for at least an hour, bake for 20 minutes or until golden brown.
While the crust is baking start your filling. Heat cream to a very low simmer. In a separate pan add chocolate. Pour half of your heated cream over the chocolate whisking, while it starts melting slowly whisk in remaining cream. Once it is smooth and glossy whisk in the room temperature butter.
Pour filling into your baked tart crust.
Dollop small bits of jam all around your Tart. Drag a knife along the dollops to create a swirl look.
Place tart in the refrigerator for at least 2 hours or until the chocolate has set.
Serve cold.
