7
Submitted by Nic2371
"Ok, this is my new favourite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate - I'm in love!This has been adapted from 'The Chef's Table' and is really easy to put together. You can make the tart case in advance and then fill it 4-5 hours before serving. The recipe makes a 10" tart, but I have made a smaller one (8") by halving the filling, I made an extra tart case with the left over pastry and saved it for another day. Please see additional notes at end."
photo by Nic2371
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
10-12
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ingredients
-
For the tart crust
- 2 cups plain flour (all-purpose flour)
- 3⁄4 cup butter, cut into small pieces
- 1 tablespoon caster sugar (fine granulated)
- 1 egg, beaten
- 2 -4 tablespoons cold water
-
Tart filling
- 1 lb good quality white chocolate, broken into pieces
- 6 tablespoons butter
- 2⁄3 cup whipping cream
- 1⁄2 teaspoon vanilla or 1/2 teaspoon almond extract
- 2 cups fresh raspberries, must be fresh, not frozen
- 1⁄4 cup sliced almonds, toasted
- 1⁄4 cup unsalted pistachios, toasted and roughly chopped
- icing sugar, for dusting (powdered sugar)
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directions
- You will need a tart pan with a removable bottom that has been lined with baking parchment.
- Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
- For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
- Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
- When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
- Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
-
For the tart filling:
- Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
- In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
- Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
- Immediately sprinkle with remaining nuts.
- Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
- Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
Questions & Replies
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Reviews
-
This was AWESOME!! Mixed raspberries and blueberries and only used sliced almonds. Will definitely be making this again for the Holidays. Thanks
closet chef in ma
-
Wish I could give it more than 5 stars! This is soooo delish! Made for a buffet lunch for 20 and everyone loved it! I used some pecans instead of almonds, and ground the pistachios to sprinkle over the top.I will be making this again & again!
Tina and Dave
-
My Mum made this tart after i gave her the recipe and it was yummy. Although the white chocolate part was really gooey cause she stuffed it up a little bit but is still tasted lovely.
sassy_cassie
-
If you dont have any of these ingredents already around the kitchen tis will be really pricy to make, Other than that this treat is so worth it.
Tinkerbellx
-
This tart looks a lot harder to make than it actually is, it's fantastic! Absolutely delicious - didn't even last 24 hours in my kitchen.Thanks
lynne553banks
see 2 more reviews
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Tweaks
-
Wish I could give it more than 5 stars! This is soooo delish! Made for a buffet lunch for 20 and everyone loved it! I used some pecans instead of almonds, and ground the pistachios to sprinkle over the top.I will be making this again & again!
Tina and Dave
RECIPE SUBMITTED BY
Nic2371
England
- 6 Followers
- 19 Recipes
- 3 Tweaks
Hi! I am really glad that you have found the time to read this, as I love reading and learning all about the great cooks and people on RecipeZaar.I live in England and spent nearly 6 years in Tucson Az. I love anything to do with food (obviously) and always end up going through the cookery books of anyone I am visiting. <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif" alt="Image hosted by Photobucket.com"><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"><a href="http://www.ritecounter.com"><img src="http://www.ritecounter.com/scripts/htmlc.php?id=53833" alt="Visitors Tracker" style="border:0 hidden"/></a>
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