White Chocolate Raspberry Tart
Yield
8 servingsPrep
40 minCook
30 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
walnuts
finely chopped |
|
| ¾ | cup |
butter, unsalted
softened |
|
| 3 | tablespoons |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
orange zest
freshly grated |
|
| 1 | each |
eggs
large, beaten lightly |
|
| 3 | cups |
raspberries
fresh |
|
| 12 | ounces |
white chocolate
chopped |
|
| ½ | cup |
heavy whipping cream
warmed |
|
| ½ | cup |
whipped cream
as garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
walnuts
finely chopped |
|
| 177 | ml |
butter, unsalted
softened |
|
| 45 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
orange zest
freshly grated |
|
| 1 | each |
eggs
large, beaten lightly |
|
| 7.1E+2 | ml |
raspberries
fresh |
|
| 346.8 | ml/g |
white chocolate
chopped |
|
| 118 | ml |
heavy whipping cream
warmed |
|
| 118 | ml |
whipped cream
as garnish |
|
Directions
In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, zest and egg until combined well, and press into an 11 inch tart pan with removable bottom.
Freeze shell 15 minutes.
While shell is freezing, preheat oven to 375℉ (190℃).
Bake shell in middle of the oven 25 to 30 minutes, or until golden brown.
Cool on a rack.
Remove side of pan and transfer shell to a plate.
Fill shell with 2½ cups of raspberries.
In a large metal bowl set over a saucepan of barely simmering water, melt the chocolate.
Remove bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth.
Spread chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.
Garnish tart with whipped cream and remaining ½ cup of raspberries.
Serve at room temperature.
