Best 2 White Chocolate Raspberry Tart Recipes
Indulge your taste buds in a symphony of flavors with a delectable white chocolate raspberry tart. This exquisite dessert combines the richness of white chocolate with the vibrant tartness of raspberries, creating a perfect balance of flavors and textures. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of crafting your own white chocolate raspberry tart, ensuring a sweet and memorable experience that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY AND WHITE CHOCOLATE GANACHE TART
Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
- Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
- FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
- ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.
Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6
WHITE AND DARK CHOCOLATE RASPBERRY TART RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and 1 inch up sides of pan. Trim edges. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely. Puree frozen thawed raspberries in blender container or food processor bowl with metal blade; strain and discard seeds. In small saucepan, combine cornstarch and 1 tablespoon sugar; blend well. Gradually add raspberry puree. Cook over low heat until thickened, stirring constantly. Cool. Spread over crust. Arrange fresh raspberries over raspberry layer. Refrigerate. In small bowl, beat 1/2 cup margarine and1/3 cup sugar until light and fluffy. Gradually add melted white chocolate, beating constantly. Add eggs one at a time, beating at highest speed 3 minutes after each addition. Pour over raspberries; refrigerate until set. In small saucepan over low heat, melt semi-sweet chocolate and 2 tablespoons margarine; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours or until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Garnish as desired. 10 servings. To make chocolate leaves, melt white chocolate or vanilla-flavored candy coating. (Unsweetened, semi-sweet or sweet cooking chocolate can be used, too.) Brush melted chocolate evenly on the underside of washed and dried non-toxic leaves such as grape ivy, mir.H lemon or rose. Wipe off any chocolate that may drip to the front side of the leaf. Refrigerate leaves about 10 minutes or until chocolate is set Apply a second coat of chocolate and refrigerate until set Carefully peel leaf away from the chocolate. Chocolate leaves can be stored in the refrigerator or freezer.
Tips:
- To achieve a smooth and creamy white chocolate ganache, ensure your heavy cream is simmering but not boiling before pouring it over the white chocolate. - For a perfectly crisp tart shell, pre-bake it for 15 minutes before filling it. This will prevent the crust from becoming soggy. - To ensure your raspberry coulis has a vibrant color and intense flavor, use fresh raspberries and strain the mixture through a fine-mesh sieve to remove any seeds. - When arranging the raspberries on top of the tart, do so in a circular pattern, slightly overlapping them to create a visually appealing design. - To prevent the white chocolate ganache from becoming too thick, add a small amount of milk or cream and stir until it reaches the desired consistency. - If you don't have a piping bag, you can use a plastic bag with the corner snipped off to create the decorative swirls on top of the tart. - To create a shiny glaze on the raspberries, brush them with a mixture of melted apricot preserves and water.Conclusion:
Indulge in the delightful symphony of flavors and textures presented by this White Chocolate Raspberry Tart. The creamy white chocolate ganache, paired with the tangy raspberry coulis and the crisp tart shell, creates a dessert that is both visually stunning and incredibly delicious. Perfect for special occasions or as a sweet treat to enjoy at home, this tart is sure to impress with its combination of classic flavors and modern presentation.
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