white chocolate raspberry tart

By cuznvin

Ingredients

• Crust:
• 9 oz. (2 cups) bleached all-purpose flour
• 7 oz. (14 Tbsp.) chilled unsalted butter, cut into 1-inch pieces
• 1 large egg, lightly beaten
• 2 Tbsp. granulated sugar
• 1 Tbsp. chilled heavy cream
• 2 tsp. fresh lemon juice
• 1 tsp. table salt
• Filling:
• 2 1/2 2½ cups fresh raspberries
• 12 oz white chocolate
• 125 grams of marscarpone
• 1/2 ½ stick butter (¼ cup)
• 1/2 ½ cup heavy cream

Preparation

Step 1

Crust:

Combine the flour, butter, egg, sugar, cream, lemon juice, and salt in a food processor and pulse until the dough starts to clump together. Gather it into a ball, wrap in plastic wrap, and refrigerate for half an hour before rolling out.

Filling:

In 10 inch tart pan, bake crust for about 25 minutes with pie weights until golden and smells done.

In a double boiler melt chocolate and mascarpone. Remove from heat. Whisk in cream and ½ stick of butter. Stir until smooth. Allow to cool slightly, about 5 minutes.

Carefully pour mixture over raspberries. Allow to cool to room temperature. Refrigerate, covered 3 hours or overnight.

For garnish, melt small amount of white chocolate, and paint onto (non-toxic) leaves (such as lemon leaves) to form leaf shape. Cool in freezer until hard, and then gently peal off leaf. Arrange approx. 3 white chocolate leaves on top of tart with a few fresh raspberries in the center.