White Chocolate Truffle and Raspberry Tart
(for tart)
1 1/4 cups all purpose flour
1/4 t salt
2 T sugar
1/2 cup cold unsalted butter, cut into small pieces
1 egg yolk
2 T ice water
(for filling)
1 lb high quality white chocolate
1 cup heavy cream
2 T unsalted butter
1 T kirsch or fruit syrup
(for topping)
2 cups raspberries
>how to make<
(for tart)
*In a medium bowl, combine the flour, salt, and sugar, stirring well.
*Add the butter to the flour mixture and blend in with your fingers, or a pastry blender until the mixture resembles coarse meal.
*In a small bowl, beat the egg yolk with the ice water.
*Drizzle over the flour mixture, stirring with a fork, until it just holds together.
*Add a bit more water if it is too dry.
*Space the dough into a ball.
*Flatten into a disk and place in a self-sealing plastic bag.
*Refrigerate for at least 30 minutes or up to 3 days.
*On a lightly floured board, roll out the dough to a 10"diameter round.
*Fit the dough into an 8"tart pan with a removable bottom.
*Run the rolling pin over the top of the pan to trim the excess dough and trim the sides even with the top of the pan.
*Prick the dough all over with a fork.
*Refrigerate for at least 30 minutes or up to 8 hours.
*Preheat the oven to 350 degrees.
*Bake the shell until evenly golden brown, 20 to 30 minutes.
*Let cool completely in the tart pan on a wire rack.
*Remove from the pan.
(for filling)
*Put the chocolate in a small bowl.
*In a small saucepan, bring the cream to a boil over medium heat.
*Immediately pour over the chocolate and whisk until smooth.
*Stir in the butter and liqueur or syrup.
*Pour the filling into the tart shell.
*Refrigerate until set, about 2 hours, or up to 2 days.
*To serve, decorate the top with the raspberries.
-serves 6 to 8-
Note: I found this recipe in "Dean & Deluca".
Labels: raspberry tart recipe, tart recipe, white chocolate tart recipe