white chocolate raspberry tart
By sharon0210
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 cups fresh raspberries
- 12 oz white chocolate
- 125 grams of marscarpone
- 1/2 stick butter (1/4 cup)
- 1/2 cup heavy cream
Details
Servings 1
Adapted from the-dogs-breakfast.com
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 1/2 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.
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