Raspberry Velvet Tart

"White chocolate and fresh raspberries make up this impressive tart, garnished with white chocolate leaves and more fresh berries. Originally from a December 1989 issue of Bon Appetit that featured chocolate desserts.For the white chocolate leaves, you will need 16 small thick leaves, such as lemon,camillia,or gardinia with 1/8-inch stems."
 
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Ready In:
55mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • For Crust:.
  • Mix flours and sugar in large bowl.
  • Add butter and cut in until mixture resembles coarse meal.
  • Beat yolk with cream to blend.
  • Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
  • Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
  • (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
  • Roll dough out on lightly floured surface to 1/8-inch-thick round.
  • Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
  • Trim and finish edges; refrigerate for 30 minutes.
  • Preheat oven to 350 degrees.
  • Line pastry with foil or parchment and fill with beans or pie weights.
  • Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
  • Cool crust completely on wire rack.
  • For Filling:.
  • Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
  • Mix in cream and butter; remove from over water.
  • Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
  • Pour chocolate mixture over, filling crust completely.
  • Refrigerate until firm, about 1 hour.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
  • Arrange leaves and reserved berries decoratively atop tart.
  • Sift powdered sugar lightly over and serve.
  • For White Chocolate Leaves:.
  • Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
  • Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
  • Refrigerate until firm, about 30 minutes.
  • Gently peel off leaves, starting at stem end.
  • (Can be prepared 1 week ahead. Cover airtight and refrigerate.).

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