White Chocolate-Raspberry Tart, With Almonds and Pistachios |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 12 |
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Ok, this is my new favourite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate - I'm in love! This has been adapted from 'The Chef's Table' and is really easy to put together. You can make the tart case in advance and then fill it 4-5 hours before serving. The recipe makes a 10 tart, but I have made a smaller one (8 ) by halving the filling, I made an extra tart case with the left over pastry and saved it for another day. Please see additional notes at end. Ingredients:
2 cups plain flour (all-purpose flour) |
3/4 cup butter, cut into small pieces |
1 tablespoon caster sugar (fine granulated) |
1 egg, beaten |
2 -4 tablespoons cold water |
1 lb good quality white chocolate, broken into pieces |
6 tablespoons butter |
2/3 cup whipping cream |
1/2 teaspoon vanilla or 1/2 teaspoon almond extract |
2 cups fresh raspberries, must be fresh, not frozen |
1/4 cup sliced almonds, toasted |
1/4 cup pistachios, toasted and roughly chopped |
icing sugar, for dusting (powdered sugar) |
Directions:
1. You will need a tart pan with a removable bottom that has been lined with baking parchment.
2. Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
3. For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
4. Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
5. When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
6. Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
7. For the tart filling:.
8. Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
9. In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
10. Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
11. Immediately sprinkle with remaining nuts.
12. Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
13. Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
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