White Chocolate Raspberry Tart |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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WHITE CHOCOLATE RASPBERRY TART This recipe came from an estate sale. I obtained it when I purchased the family collection from the Massey Estate in Malakoff, Texas in 1992. Ingredients:
1-1/4 cup walnuts chopped fine |
3/4 cup unsalted butter softened |
3 tablespoons granulated sugar |
1-1/2 cups flour |
1 teaspoon freshly grated orange zest |
1 large egg beaten lightly |
3 cups fresh raspberries |
12 ounces white chocolate chopped |
1/2 cup heavy cream warmed |
1/2 cup whipped cream as garnish |
Directions:
1. In bowl with electric mixer blend walnuts, butter, sugar, flour, zest and egg until combined well.
2. Press into 11 tart pan with removable bottom and freeze 15 minutes.
3. Preheat oven to 375.
4. Bake shell in middle of oven for 3 minutes then cool on a rack.
5. Remove side of pan and transfer shell to a plate and fill with 2-1/2 cups raspberries.
6. In a large metal bowl set over a saucepan of barely simmering water melt the chocolate.
7. Remove bowl from heat and whisk in cream and remaining butter whisking until smooth.
8. Spread chocolate mixture over raspberries smoothing top.
9. Chill covered overnight then garnish with whipped cream and remaining raspberries.
10. Serve at room temperature.
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