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WHITE CHOCOLATE RASPBERRY TART
FOR THE 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 (1/2 cup) unsalted butter, softened
1 egg yolk
1 Tablespoon heavy whipping cream
Water
FOR THE FILLING:
12 ounces white chocolate
1/4 cup unsalted butter
1 Tablespoon Chambord (raspberry flavor liqueur)
1/2 cup heavy whipping 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 350 degrees F 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
FOR THE 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 (1/2 cup) unsalted butter, softened
1 egg yolk
1 Tablespoon heavy whipping cream
Water
FOR THE FILLING:
12 ounces white chocolate
1/4 cup unsalted butter
1 Tablespoon Chambord (raspberry flavor liqueur)
1/2 cup heavy whipping 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 350 degrees F 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
MsgID: 31539
Shared by: Judy/AZ
In reply to: Recipe: Dessert Recipes - 1999-06-30
Board: Daily Recipe Swap at Recipelink.com
Shared by: Judy/AZ
In reply to: Recipe: Dessert Recipes - 1999-06-30
Board: Daily Recipe Swap at Recipelink.com
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!