White chocolate and raspberry tart
Prep Time:
30 minutes
Cooking Time:
30 minutes
Servings:
10
This recipe was featured in Homemaker's Magazine and is from Toronto's Grano Restaurant in Canada
Cook Mode
(Keep screen awake)
Ingredients
-
Pastry:
2 cups flour
1/2 cup sugar
3/4 cup butter, cubed
1 tablespoon water
1 egg, beaten
Filling:
1 pound good quality white chocolate, chopped
5 tablespoons butter
2/3 cup whipping cream
2 cups raspberries
Directions
Pastry:
Place flour, butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms.
Roll out dough and place in 11-inch flan pan. Chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Cover dough with sheet of foil and weight with dried beans or pastry weights.
Bake for 20 minutes or until pastry is lightly browned.
Remove foil and beans and bake for 5 to 8 minutes longer.
Filling:
Melt chocolate and butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and let cool slightly.
Arrange raspberries over bottom of pastry shell and cover with chocolate mixture.
Refrigerate for at least 4 hours before serving.
