Raspberry Tart
Source of Recipe
Neighbor
Recipe Introduction
This a time consuming recipe, but it is "Oh So Good"!!!
List of Ingredients
Crust:
3/4 c. cake flour
3/4 c. all purpose flour
1/4 c. sugar
1/2 c. cold unsalted butter, cut into cubes
1 egg yolk
1 T. heavy whipping cream
1 to 4 T. cold water
Filling:
12 oz. white chocolate (Lindt)
1/2 c. whipping cream, warm
1/4 c. unsalted butter, room temperature
2 to 3 c. fresh raspberriesRecipe
Mix flours and sugar in a large bowl. Add butter segments and cut in until mixture resembles coarse bread crumbs. Blend egg yolk with cream and add flour mixture and mix (adding water if necessary) until dough can be formed into a ball. Flatten into a disk and wrap in plastic wrap. Refrigerate 30 minutes.
Roll out dough on lightly floured surface to 1/8" thick. Transfer dough to a 9" tart pan with removeable bottom. Trim edges and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line crust with parchment paper and weigh down with dried beans or pie weights. Bake for 15 to 20 minutes and remove weights and parchment paper. Continue baking for an additional 10 to 20 minutes until golden brown. Remove and cool the pan and crust on a wire rack.
For the filling, melt the white chocolate in a double boiler at a low temperature. Stir until very smooth. Mix in the warm cream and butter and continue heating and stirring until very smooth. Remove mixture from over the water.
Spread berries uniformly over the bottom of the prepared crust. Pour chocolate over the berries and filling the crust completely. Refrigerate until firm (3 hours) and serve chilled. Garnish with white chocolate leaves and berries.
White Chocolate leaves:
2 oz. white chocolate
plastic leaf molds or small ficus leaves
Melt chocolate. With a small pastry brush, paint a thin layer of choclate over the leaf molds or over the veinrd undersurfaces of the ficus leaves. Refrigerate 20 minutes and gently peel of the chocolate leaves.
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