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White Chocolate Raspberry Tart
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White Chocolate Raspberry Tart
Indulge in the sweetness of this elegant dessert, featuring a buttery pastry crust, a rich white chocolate ganache, and a vibrant raspberry topping. Perfect for special occasions or dinner parties, this tart is sure to impress with its delicate flavors and stunning presentation. The combination of creamy white chocolate and tart raspberries creates a delightful contrast, while the pastry crust adds a satisfying crunch. This recipe requires some skill and patience, but the end result is well worth the effort.
Time Cook
120
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Eggs, Tree nuts
Ingredients
2 1/4 cups
All-purpose flour
100 Calories
1/2 cup
Confectioners' sugar
50 Calories
1/2 cup
Unsalted butter
100 Calories
1
Egg yolk
20 Calories
1 1/2 cups
White chocolate chips
200 Calories
1/4 cup
Raspberry jam
50 Calories
1 cup
Fresh raspberries
60 Calories
1/4 cup
Mint leaves
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
Gradually add the egg yolk, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20-25 minutes, or until the edges are golden brown. Remove the parchment paper and pie weights or beans and let the tart shell cool completely.
5
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Spread the melted white chocolate into the cooled tart shell and smooth the top.
6
Arrange the fresh raspberries on top of the white chocolate ganache in a pattern that suits your taste. Drizzle with a little raspberry jam and garnish with mint leaves.
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Where cooking meets life and technology.
© 2025 Cooklaif