This recipe marries the flavor of white chocolate with raspberries on a rich nut crust, making this a festive tart for a picnic, potluck or party.
- one 9-inch Walnut Tart Crust
- 1/2 recipe Raspberry Filling
- 1/2 cup heavy cream
- 8 ounces while chocolate, finely chopped
- 2 pints fresh raspberries, picked clean
Make the Walnut Tart Crust
While the crust is cooling, make the raspberry filling.
Remove the sides of the tart pan and place the crust on a serving plate. Thinly and evenly spread the Raspberry Filling over the base of the tart shell.
In a saucepan, heat the cream on medium-high heat until it begins to simmer. Immediately remove from the heat. With a rubber spatula stir in the chopped chocolate until smooth. Let cool until about 80-85 degrees F. Slowly pour over the Raspberry Filling in the tart shell, up to the rim, spreading evenly to the edges. Let set in the refrigerator about 4 hours.
When the tart is chilled, arrange fresh raspberries, pointy side up, in a circular pattern over the white chocolate filling.
Best served and eaten the day it is made.
(you can use a 9-inch square tart pan)
Walnut Tart Crust
2-1/3 cups walnuts or pecans
1/2 cup slivered blanched almonds
3 Tbsp sugar
3/4 stick (6 Tbsp) unsalted butter, room temperature
1 Tbsp pure vanilla extract
Lightly butter a 9-inch round fluted tart pan with a removable bottom
Plus the walnuts in a food processor until finely ground. Remove and set aside. Add the almonds and sugar. Pulse, scraping down the bowl several times, until ground into a powder.
In a mixer fitted with the paddle attachment, cream the butter on medium-high speed until fluffy, about 2 minutes. Add the nut mixture and mix on low speed until the dough begins to hold together.
Press the dough evenly into the bottom and sides of the tart pan. Cover with plastic wrap and refrigerate 1 hour or freeze until firm, about 1/2 hour.
To bake the empty tart shell, position the rack in the middle of the oven and preheat the oven to 350 degrees F.
Unwrap the shell and place on a baking sheet. Prick all over with the tines of a fork. Bake for 10-13 minutes, until the crust feels dry and looks puffy. Remove from the oven and gently press the bottom down with the back of a wooden spoon. Return to the oven for 8-10 minutes, or until lightly golden brown. Transfer to rack and cook completely.
Raspberry Filling
- 8 ounces fresh or frozen raspberries (thawed)
- 2/3 cups sugar
- 1/2 tsp lemon juice
In a saucepan over medium heat, bring all ingredients to a simmer. Cook, stirring often to prevent scorching, until the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve.
Set aside to cool.
Source: Pure Chocolate, by Fran Bigeow, Copyright 2004, Broadway Books
