Raspberry Velvet Tart
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
For Crust
- 3⁄4 cup cake flour
- 3⁄4 cup all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 cup chilled unsalted butter, cut into pieces (1 stick)
- 1 egg yolk
- 1 tablespoon whipping cream
- 2 tablespoons cold water (about)
-
For Filling
- 12 ounces white chocolate, chopped (preferably imported)
- 1⁄2 cup hot whipping cream
- 1⁄4 cup unsalted butter, room temperature (1/2 stick)
- 2 cups fresh raspberries
-
For White Chocolate Leaves
- 3 ounces white chocolate, chopped (preferably imported)
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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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas