White Chocolate Raspberry Tart
Description
Enjoy the deliciousness of white chocolate paired with raspberries in this great dessert. Garnish with powdered sugar or white chocolate shavings and extra raspberries.
Ingredients
Shortbread Crust:
2 1/4 c. flour
pinch salt
1/2 c. sugar
3/4 c. unsalted butter, chilled and cubed
4 egg yolks
1 T. ice water
1 T. lemon juice
Filling:
3/4 c. heavy cream
4 oz. white chocolate, chopped
1 egg, lightly beaten
1 T. raspberry liqueur or brandy, optional
1 1/2 c. fresh raspberries, divided
white chocolate shavings or powdered sugar, for garnish
Directions
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Crust:
Place flour, salt and sugar in a food processor; pulse for a few seconds. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolks, water and lemon juice. Pulse until mixture begins to form a ball. Remove dough from the food processor. Shape into a disk. Cover with plastic wrap; refrigerate 30 minutes.
Put the dough in a 9 inch pie pan. Refrigerate 30 minutes.
Place the oven rack in the lowest position, then preheat oven to 375 degrees.
Line chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place. Bake 10 minutes. Remove weights and foil; bake 5 minutes. Cool.
Filling:
Preheat oven to 325 degrees.
In a saucepan over low heat, gently melt chocolate in heavy cream.
Lightly beat egg using an electric mixer on lowest speed. While beating, slowly add chocolate mixture and liqueur taking care not to incorporate air into the mixture. Beat 15 seconds.
Arrange 1 cup raspberries on the pie crust with pointed ends facing up. Gently pour the filling over the berries without covering them completely.
Bake until the center is firm, 30 - 35 minutes. Let stand at room temperature 3 to 4 hours.
Just before serving, garnish with white chocolate shavings or powdered sugar and the remaining raspberries. It's best if served the same day.