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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart shell (see recipe)
Raspberry filling (see recipe)
10 fresh raspberries for garnish
White chocolate buttercream (see recipe)
Chocolate glaze (see recipe)
Prepare tart shell and cool completely.
Prepare raspberry filling and chill overnight or for several hours. Spread chilled raspberry filling evenly across bottom of baked tart shell.
Wash raspberries and drain thoroughly on paper towel. Set aside.
Prepare white chocolate buttercream. Reserve 1/2 cup for garnish. Spread remaining buttercream over raspberry layer to edge of tart. Chill 30 minutes.
Prepare chocolate glaze. Pour warm glaze over buttercream, tilting tart pan to thoroughly coat buttercream. Or, spread glaze with spatula.
Chill tart until chocolate glaze is firm.
Place reserved 1/2 cup buttercream in pastry bag fitted with a star tip. Pipe 10 evenly spaced rosettes around the tart, and top each rosette with a fresh raspberry.
Return tart to refrigerator. About 1 hour before serving, remove tart from refrigerator and remove sides of pan. Cut into 10 wedges.
Tart shell:
3/4 cup unsalted butter, chilled and cut into 10 to 12 slices, plus extra for buttering pan and foil
1 1/2 cups flour
1 tbsp sugar
1/4 tsp salt
1/4 cup ice water
1/2 tsp vanilla extract
Butter sides and bottom of 9- to 11-inch round fluted tart pan with a removable bottom.
In bowl of food processor fitted with steel blade, place flour, sugar and salt. Pulse on and off a few times to blend. Drop sliced butter on top of dry ingredients and pulse about 20 times, or until mixture resembles cornmeal. In small bowl, combine water and vanilla extract. With processor running, pour water mixture through feed tube and process just until dough forms a ball.
Divide dough into 4 roughly equal portions and place in buttered tart pan, spacing evenly. Press dough evenly into tart pan. Dough should be slightly thicker around sides and should extend about 1/4 inch above top of pan.
Chill dough 1 hour. Preheat oven to 375 degrees.
Lightly butter one side of a 14-inch square of aluminum foil and place, buttered side down, on unbaked tart shell. With fork, prick through foil and tart shell in 12 places on bottom and 8 places on sides. Fill foil with 2 cups of aluminum pie weights, raw rice or dried beans, spreading evenly.
Bake in preheated oven 20 to 25 minutes, or until edges are slightly browned. Carefully lift out foil and weights, and bake about 10 minutes more, until golden brown. Cool on rack.
Raspberry filling:
1 bag (12 oz) unsweetened frozen raspberries, thawed
1 tbsp fresh lemon juice
3 tbsp sugar
2 tbsp cornstarch
Strain thawed raspberries through fine sieve a little at a time, pausing frequently to discard seeds. Stir lemon juice into raspberry juice.
In small, non-aluminum saucepan, stir together sugar and cornstarch. Thoroughly whisk in raspberry juice. Cook over medium heat, stirring constantly, until it reaches a full rolling boil. Continue to boil, stirring, 5 seconds, then remove from heat.
If you're making raspberry filling the day before you assemble the tart, cool to room temperature, then cover with plastic wrap and chill overnight. If you're making it on the day you plan to use it, stir over iced water until chilled. Then cover with plastic wrap and chill.
White chocolate buttercream:
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup superfine sugar
4 oz white chocolate, coarsely chopped
Pinch of salt
2 large pasteurized eggs, at room temperature
1/2 tsp vanilla extract
In bowl, cream butter and sugar together 5 minutes. Set aside.
In top of double boiler over hot but not boiling water, stir white chocolate until two-thirds melted. Remove from over the hot water and stir until thoroughly melted. If chocolate isn't already tepid, cool it until it is.
Gradually beat tepid white chocolate and salt into sugar mixture. Add eggs, one at a time, beating mixture until fluffy after each egg. Beat in vanilla extract.
Chocolate glaze:
2 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1/4 cup unsalted butter
In top of double boiler over simmering water, stir together chocolates and butter until mostly melted. Remove from heat and stir until fully melted. Cool 5 minutes.
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WHITE CHOCOLATE-RASPBERRY TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart shell (see recipe)
Raspberry filling (see recipe)
10 fresh raspberries for garnish
White chocolate buttercream (see recipe)
Chocolate glaze (see recipe)
Prepare tart shell and cool completely.
Prepare raspberry filling and chill overnight or for several hours. Spread chilled raspberry filling evenly across bottom of baked tart shell.
Wash raspberries and drain thoroughly on paper towel. Set aside.
Prepare white chocolate buttercream. Reserve 1/2 cup for garnish. Spread remaining buttercream over raspberry layer to edge of tart. Chill 30 minutes.
Prepare chocolate glaze. Pour warm glaze over buttercream, tilting tart pan to thoroughly coat buttercream. Or, spread glaze with spatula.
Chill tart until chocolate glaze is firm.
Place reserved 1/2 cup buttercream in pastry bag fitted with a star tip. Pipe 10 evenly spaced rosettes around the tart, and top each rosette with a fresh raspberry.
Return tart to refrigerator. About 1 hour before serving, remove tart from refrigerator and remove sides of pan. Cut into 10 wedges.
Tart shell:
3/4 cup unsalted butter, chilled and cut into 10 to 12 slices, plus extra for buttering pan and foil
1 1/2 cups flour
1 tbsp sugar
1/4 tsp salt
1/4 cup ice water
1/2 tsp vanilla extract
Butter sides and bottom of 9- to 11-inch round fluted tart pan with a removable bottom.
In bowl of food processor fitted with steel blade, place flour, sugar and salt. Pulse on and off a few times to blend. Drop sliced butter on top of dry ingredients and pulse about 20 times, or until mixture resembles cornmeal. In small bowl, combine water and vanilla extract. With processor running, pour water mixture through feed tube and process just until dough forms a ball.
Divide dough into 4 roughly equal portions and place in buttered tart pan, spacing evenly. Press dough evenly into tart pan. Dough should be slightly thicker around sides and should extend about 1/4 inch above top of pan.
Chill dough 1 hour. Preheat oven to 375 degrees.
Lightly butter one side of a 14-inch square of aluminum foil and place, buttered side down, on unbaked tart shell. With fork, prick through foil and tart shell in 12 places on bottom and 8 places on sides. Fill foil with 2 cups of aluminum pie weights, raw rice or dried beans, spreading evenly.
Bake in preheated oven 20 to 25 minutes, or until edges are slightly browned. Carefully lift out foil and weights, and bake about 10 minutes more, until golden brown. Cool on rack.
Raspberry filling:
1 bag (12 oz) unsweetened frozen raspberries, thawed
1 tbsp fresh lemon juice
3 tbsp sugar
2 tbsp cornstarch
Strain thawed raspberries through fine sieve a little at a time, pausing frequently to discard seeds. Stir lemon juice into raspberry juice.
In small, non-aluminum saucepan, stir together sugar and cornstarch. Thoroughly whisk in raspberry juice. Cook over medium heat, stirring constantly, until it reaches a full rolling boil. Continue to boil, stirring, 5 seconds, then remove from heat.
If you're making raspberry filling the day before you assemble the tart, cool to room temperature, then cover with plastic wrap and chill overnight. If you're making it on the day you plan to use it, stir over iced water until chilled. Then cover with plastic wrap and chill.
White chocolate buttercream:
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup superfine sugar
4 oz white chocolate, coarsely chopped
Pinch of salt
2 large pasteurized eggs, at room temperature
1/2 tsp vanilla extract
In bowl, cream butter and sugar together 5 minutes. Set aside.
In top of double boiler over hot but not boiling water, stir white chocolate until two-thirds melted. Remove from over the hot water and stir until thoroughly melted. If chocolate isn't already tepid, cool it until it is.
Gradually beat tepid white chocolate and salt into sugar mixture. Add eggs, one at a time, beating mixture until fluffy after each egg. Beat in vanilla extract.
Chocolate glaze:
2 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1/4 cup unsalted butter
In top of double boiler over simmering water, stir together chocolates and butter until mostly melted. Remove from heat and stir until fully melted. Cool 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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