Judy/AZ (2:28:04 PM) :

WHITE CHOCOLATE RASPBERRY TART

CRUST:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon ground ginger
1/4 cup ground toasted almonds
1/2 teaspoon salt
1 stick unsalted butter, softened
1 egg yolk
1 Tablespoon heavy cream
Water

FILLING:
12 ounces white chocolate
1/4 cup unsalted butter
1 Tablespoon Chambord (raspberry flavor liqueur)
1/2 cup heavy cream
1 pint fresh raspberries

To make crust: Sift together the flour, sugar ginger, almonds and salt. Knead in the butter, egg yolk and heavy cream, adding water if necessary to make pliable
dough. Roll out dough to fit a 9-inch tart pan.

Bake at 350º for 12 minutes. Cool.

To make filling: Melt the white chocolate with the butter in a double boiler set over simmering water. (You also can melt the chocolate in a microwave on medium
power).

Stir in the liqueur. (You may get some separation of the chocolate, but don’t worry). Bring the heavy cream to a boil and whisk into the chocolate mixture.

Pour the raspberries into the prepared crust, pour the chocolate mixture over top and chill at least 2 hours before serving.

Makes 12 servings.